r 


Univ.olilK  Ubrary 
51 


THE 

HOUSEHOLD 


ENCYCLOPEDIA 

AND 

Practical  Home  Physician. 

A  MANUAL  OF  USEFUL  INFORMATION 

ON  ALL  SUBJECTS  RELATING  TO 

Etiquette,  Cookery,  Domestic  Economy,  Family  Medicines 
and  Hygiene,  • 

By  MRS.  BEETON  and  A.  L.  JAMES,  M.  D. 
NEW  EDITION,  REVISED  AND  ENLARGED. 

CHICAGO: 
National  Book  and  Pigtuke  Co 
1898, 


TABLE  OF  CONTENTS. 


Index,   4 

Introduction,       .       .       .       .              .      .    .  14 

Etiquette,       ........  .17 

Household,        ........  81 

Domestic  Pets,       .       .   227 

Poultry,   249 

Medicinal,   281 

Poisons  and  Antidotes,      .       .       .       .       ,    .  396 

Medicinal  Table,   420 

Useful  Household  Tfebles,   426 

Home  Recipes  and  Memoranda,    ....  429 


COPYRIGHT.  1883. 


\ 


Etiquette, 

Amusements,  places  of   18 

At  church  2o 

I3ad  practices  

Breath,  the  70 

Bridal  breakfast   5l 

Bridal  ceremony  51 

Bridal  dress  5^ 

Bridal  etiquette  50 

Bridal  gifts   50 

Bridesmaids...  51 

Ohurch  at  '  =  =  ,  20 

Correspondence  40 

Courtship    4T 

I>inners,  dressing  for  hotel  34 

DresSj  bridal   52 

Dressing  for  hotel  dinners  34 

Etiquette  1? 

Etiquette  and  dress  after  marriage  ....  53 

Etiquette,  outdoor   IT 

Evening  parties   55 

Feet,  the  64 

Gi-entlemen,  obligations  to  29 

Gifts,  bridal   .oo    50 

JHair,  the  73 

Hotel  dinners,  dressing  for   34 

Lips,  the  71 


IMarria^je,  etiquette  and  dress  after. 
Mouth,  the  


Obligations  to  gentlemen  29 

Outdoor  etiquette   IT 

i*arties,  evening   55 

Places  of  amusement   18 

Presents   31 

•TTeeth,  the  67 

Toilette,  the  63 

Visited,  the  24 

Visiting  21 

Visitors  26 

A-lmondcake  206 

Ants,  to  get  rid  of   220,  222 

Applsa  (dried)  pies  195 

Apple  dumpling  198 

Apple  pies  195 

Artichokes  183 

Asparagus  180 

Atmosphere,  to  test  purity  of  209 

Bacon,  to  fry  or  hoil  161 

Ba33,  striped   119 

Beans  an  '  corn,  succotash  180 

Beans  ar.    pork  163 

Ber.ns,  green  180 

Beans,  Lima  181 

3,  shelled  183 


Beans,  string  I38 

Bedbugs,  cure  for   221 

Beef  130,145 

Beef  and  onion  stew  130 

Beef,  bouilli   133 

Beef,  corned  134 

Beef,  hashed  137 

Beef  heart  13.7 

Beef,  remains  of  roast  145 

Beef,  soup  with  vegetables  jog 

Beef,  spiced  144 

Beefsteaks  133 

Beefsteaks,  fried  133 

Beef,  to  boil  pickled  144 

Beef,  to  choose   135 

Beef  tOQgue  135 

Beef,  to  roast  139 

Beef,  to  stew  135 

Beef,  to  stew  a  round  i3g 

iJeetles,  to  kill  219 

Beets...  

Berry  pie  197 

Beverages  and  condiments  100 

Birds  148 

Birds,  to  pot  152 

Biscuit,  milk.   191 

Biscuit  or  bread  cake  189 

Black  bean  soup  112 

Black  fish  stewed  us 

Black  fish,  to  fry  us 

Bluing  -^21 

Board,  cleaning  210 

Boiled  meats  and  stews  132 

Boiled  or  roast  chickens  143 

Boiling  meats  .-  145 

Brains,  to  make  a  dish  of  calf's  141 

Brass,  to  clean  212 

Bread  185 

Bread,  brown  I88 

Bread,  cake  or  biscuit  189 

Bread,  corn  188 

Bread,  graham  185 

Bread-making  and  flour  184 

Bread,  rye   189 

Bread,  to  make  twist  188 

Bread,  wheat  and  Indian  188 

Breakfast,  for  87 

Bride  cake,  rich.   205 

Brittania  metal,  to  clean  219 

Bronze,  to  clean  213 

Buns,  common  191 

Oabbage  174 

Cabbage  jelly   182 

Cabl)a^e^  to  prepare  the  165 

Cake,  icmg  for  205 

Cake,  Indian  griddle  189 

Cake,  Johnny  189 

Cake,  loaf  203 

Cake,  molasses  cup  202 

Cake,  plum  204 

Cake,  pound  203 


INDEX. 


Gake,  rich  bride  

Cake,  soft  gingerbread. ...   20-2 

Cake,  spice  20:2 

Cake,  sponge  203 

Cake,  to  ice  or  frost  205 

Cake,  wedding  204 

Cake,  wine  202 

Cakes  202 

Cakes,  almond  20G 

Cakes,  common  cup  203 

Cakes,  currrant  short  20<i 

Cakes,  drop  204 

Cakes,  flannel  ,  193 

Cakes,  French  tea  204 

Cakes,  griddle  Buckwheat  190 

Cakes,  griddle  Indian  189 

Calf's  brains,  to  make  a  dish  of  141 

Calf's  head  140,141 

Calfs  head-cheese  141 

Calf's  head  soup  Ill 

Candlesticks,  to  clean  217 

Canning  and  preserving  20? 

Canning,  general  rules  for  208 

Carpets,  how  to  clean  210 

Carpets,  to  remove  grease  from  .,  .210 

Carpets,  to  remove  ink  from  210 

Carrots  170 

Carrots,  old  or  winter  181 

Carrot  pudding  200 

Carving   90 

Cauliflower  174 

Cauliflower,  boiled  182 

Cement  for  glass  220 

Cheese,  calf's  head  141 

Cherry  pie  197 

Chicken,  escalloped  153 

Chicken,  fricassee  153 

Chicken  jelly  154 

Chicken  pie  153 

Chicken  pie  and  rice  153 

Chickens,  jellied  150 

Chickens,  prairie  151 

Chickens,  roast  or  boiled  148 

Chicken,  stuffing  for  151 

Chicken,  to  boil  151 

Chocolate  105 

Chops,  veal  142 

Chowder  122 

Clam  chowder  125 

Clams,  fried  hard  shell  125 

Clams,  hard  shell  124 

Clams,  stewed  124 

Clams,  to  boil  124 

Clams,  to  boil  soft  shell  124 

Clams,  to  fry  soft  shell  124 

Cloths,  to  clean  floor  211 

Cocoanutpie  19 

Cod,  baked  11 

Cod,  cold  boiled  llfi 

Codfish  cakes  116 

Codfish,  dried  115 

Codfish  steaks  fried  116 

Cod,  fresh  116 

Cod,  fresh,  to  boil  116 

Cod,  stewed  salt  115 

Coffee,  cream  and  milk  for  104 

Coffee,  good  New  England  104 

Coffee,  Vienna  104 

Cold  slaw  

Cookies  206 

Cookies,  soft  206 

Condiments  and  beverages  100 

Copper,  to  clean  216 

Corned  beef  134 

Corn  beef,  to  boil  salted  or  164 

Corn,  green  181, 183 


205  Corn  green,  fritters  188 

Corn  oysters  181 

Corn  pudding  183 

Corn  soup  Ill 

Crabs,  to  boil  123 

Crabs,  to  choose  123 

Cream  and  milk  for  coffee  104 

Crickets,  to  kill  219 

Crullers  and  doughnuts  192 

Crust,  plain  pie  394 

Crust,  tart  194 

Currant  short  cake   206 

Curtains,  to  clean  216 

Custard  pie  197 

Dining  room,  the   81 

Dinner  table,  the   89 

Doughnuts  192 

Doughnuts,  to  fry  and  crullers  192 

Duck,  canvass-back  157 

Duck,  roast  148 

Duck,  to  choose  156 

Dumpling,  apple  198 

Dyeing  222 

Dyeing,  black  222,  225 

Dyeing,  blue  on  cotton  or  linen.  225 

Dyeing,  blue,  quick  process  223 

Dyeing,  chrome  black  for  woolen  goods.222 

Dyeing,  crimson  226 

Dyeing,  dark  colors  224 

Dyeing,  green  223,  225 

Dyeing,  green,  on  wool  or  silk  223 

Dyeing,  green,  with  oak  bark  226 

Dyeing,  madder  red  223 

Dyeing,  orange  224 

Dyeing,  pink  224 

Dyeing  purple   .224 

Dyeing,  red  225 

Dyeing,  scarlet  with  cochineal  224 

Dyeing,  silver  drab  224 

Dyeing,  snuff  brown,  dark   223 

Dyeing,  stocking  yarn  or  wool  223 

Dyeing,  wine  color  223 

Dyeing,  yellow  225 

Eels  120 

Eels,  fried  121 

Eggplant  182 

Eggs  and  ham  fried  163 

Eggsandham  omelet  169 

Eggs  baked  169 

Egg  omelet  169 

Eggs  poached  170 

Eggs  sur  le  Plat   170 

Eggs,  to  boil  169 

Eggs,  to  choose  168 

English  breakfast  or  Oolong  tea  105 

Fish  113 

Fish,  baked  cod  117 

Fish,  black,  stewed  118 

Fish,  black  to  fry  118 

Fish,  cold  boiled  cod  116 

Fish,  dried  cod  115 

Fish,  fresh  cod  116 

Fish,  fresh  cod  to  boil  116 

Fish,  shell  122 

Fish,  stewed  fresh  cod  115 

Fish,  stewed  salt  cod  115 

Fish,  to  broil  IH 

Fish,  to  fry  or  broil  properly  114 

Flannel  cakes  193 

Flannel,  colored,  to  wash  220 

Flannel,  to  wash  without  shrinking  220 

Flies  219 

Flour  and  bread  making  184 

French  polish  215 

Furniture  polishes  214,  215 


INDBX, 


Grame  and  poultry  146 

Gilt,  to  cleaa  213 

Gilding,  to  clean  219 

Gingerbread  soft,  molasses  202 

Gingerbread  without  eggs  202 

Ginger  pudding  200 

Glass,  to  clean  211 

Good  New  England  coffee  104 

Goose,  roast  154 

Goose,  to  choose  154 

Graham  bread  

Grease  spots,  to  remove  209 

Green  peas  1J9 

Greens  and  sprouts   178 

Griddle  cakes,  buckwheat  190 

Griddle  cakes,  buckwheat,  to  bake  191 

Griddle  cakes,  Indian  139 

Guest,  duties  of   99 

Haddock  117 

Halibut  119 

Halibut,  to  boil  119 

Ham  and  eggs,  fried  162 

Ham  boiled  159 

Ilam  fried,  and  poached  eggs  162 

Ham,  glazed  146 

Ham  gravy  162 

Ilam  omelet  169 

Ham,  to  bake  146 

Ham,  to  boil  160 

Ham,  to  broil  162 

Ham,  to  fry  162 

Hasbed  beef  137 

Ilaart,  beef,  baked  or  roasted  137 

Hirrings  122 

Host,  duties  of   97 

Household  Bl 

Ice  cream  and  ices,  freezing  207 

Ice  cream  of  cream   207 

Ice  cream  with  eggs  

Iced  tea  

Icing  for  cakes,  to  make  

I  a:lian  muffins  

I:ik,  to  remove  

Iron,  to  clean  


 105 

 205 

 192 

 220 

 213,  217 

.Japanned  waiters  to  clean  .213 

Jolly,  cabbage   182 

ftidneys,  beef  137 

Kitchen,  the  81 

ivaives  and  forks,  to  clean  219 

T^acquered  brass,  to  clean  216 

Lamb,  boiled  135 

Lamb,  quarter,  roasted   166 

Lamb,  quarter,  t  j  prepare  for  broiling.166 

Lamb,  stewed  with  peas  166 

Lamb,  to  broil  a  breast  of  165 

Lamb,  to  choose  165 

Leg  of  pork,  to  boil  161 

Lemon  pie  196 

(jiraa  beans.  181 

Liver,  beef  136 

Lobster  salad   123 

Lobsters,  to  choose  122 

Lobsters,  to  boil  123 

Loin,  to  roast   150 

Looking  glasses  to  clean  207 

IVtacaroni  173 

Mackerel,  dried  121 

Mackerel,  fresh  121 

Mackerel,  salt  or  dressed  121 

Matting,  to  clean  211 

Mahogany,  to  clean  215 

Marble,  to  clean  212 

Marrow  pudding  200 


Meats  131 

Meats,  boiling  145 

Meats,  boilod  and  stewed  132 

Mice  to  drive  away  222 

Mildew,  to  remove  221 

Milk  and  cream  for  coffee  104 

Mince  pie  195 

Mint  vinegar  131 

Miscellaneous  recipes  209 

Mock  turtle  soup,  perfect  108 

Molasses  cup  cakes  202 

Muffins  191 

Muffins,  Indian  meal  190 

Muffins,  rice  192 

Mutton  132 

Mutton,  boiled  135 

Mutton,  breast  of  to  broil  168 

Mutton  chop  fried  168 

Mutton,  haunch  of  167 

Mutton,  leg  of  boiled  168 

Mutton,  observations  on  167 

Mutton,  shoulder  of  .168 

IVew  England  coffee.  104 

Omelet,  egg   169 

Omelet,  ham  169 

Onion  and  beef  stew  138 

Onions  182 

Oolong  tea  105 

Orange  pie  197 

Oyster  fritters.  .   125 

Oyster  patties  128 

Oyster  plant    175 

Oyster  pie  127 

Oysters  125 

Oysters  and  chicken  croquettes  128 

Oysters  broiled  126 

Oysters  broiled  on  the  shell  127 

Oysters  fricasseed  127 

Oysters  fried  126 

Oysters  griddled  126 

Oysters,  mock  or  fried  salsify          .  .  .175 

Oysters,  panned  126 

Oysters,  pickled  128 

Osyters,  scalloped  128 

Oyster  soup  112,  113 

Oj'sters,  to  fry  with  batter  127 

Oysters,  to  stew..  *  126 

Paint,  to  clean  209 

Paint,  to  remove  from  wood   213 

Paint  spots  221 

Pancakes  193 

Pancakes,  rice   193 

Parlor,  the   85 

Parsnip  stew   .165 

Partridges  and  quail  151 

Pastry     194 

Peas,  green  179 

Pea  soup  112 

Pepper,  vinegar  130 

Perch    119 

Pie  crust  194 

Pie,  cherry  and  berry  197 

Pie,  cocoanut  197 

Pis,  custard  197 

Pie,  dried-apple  195 

Pie,  grandmother's  apple  lfl5 

Pie,  lemon  196 

Pie,  mince,  rich  195 

Pie,  orange  197 

Pie,  pie-plant  197 

Pie,  pumpkin  197 

Pie,  rich  mince  195 

Pie,  squash  or  pumpkin  196 

Pie,  Btraw  berry  .197 


pie,  gwwtpotftfco..........   IDGiSaiads,  dressing  for  ,  19-4 

pies  194  Salmon  1 19 

pickled  beef,  to  boll  1441  Salmon,  boiled  list) 

pigeons,  to  cook  152jSalmon,  broiled  120 

pig's  cheek...  101  Salmon,  salt  120 

pig's  feet  soused  IGO  Salmon,  epiced  120 

pig,  to  bake   159|  Salsify  fried,  or  mock  oj-^sters  175 

pig,  to  roast  158|  Sauce,  bread   129 

pike  or  Pickerel  122  Sauce,  celery  129 

plate,  to  clean  2l7lSauce,  Chili  130 

plum  cake  204iSauce,  cranberry  130 

plum  pudding,  any  day  199iSauce,  Dutch    131 

plum  pudding,  English  199  Sauce,  egg    130 

Poundcake  203  Sauce,  horseradish  131 

Pork  132, 158  Sauce,  mint  130 

Pork  and  beans    163  Sauce,  mushroom  131 

Pork  chops,  steaks  and  cutlets  161  Sauce,  oyster  130 

Pork,  salt,  10  fry  or  broil  161  j  Sauces  and  salads  129 

Pork  sausages  158,  Sauces,  to  serve  with  roast  pork  159 

Pork,  sparerib  158|Sauce,  tomato  130 

Pork,  tenderloin  159|  Sauce,  white   131 

Pork,  to  boll  leg  of  161  j  Sausage  meat  158 

Pork,  to  broil  IGllSeasouing  105 

Potato  pufEs   .   175: Scorches,  to  remove  221 

Potatoes  171 1  Shad  117 

Potatoes,  browned  172jShad,  baked  I18 

Potatoes,  cream   172jShad,  broiled  117 

Potatoes,  creaming   ..175  Shad,  fried  117 

Potatoes,  fried  175:  Shell  fish  122 

Potatoes,  fritters  176! Silk  dresses,  to  clean  221 

Potatoes,  hashed  177|  Silver,  to  take  stains  out  of  218 

Potatoes,  maslied  176^ Soups  108 

Potatoes,  Saratoga  175jSoup,  beef,  with  vegetables  108 

Potato,  snow  172  Soup,  black  bean  112 


Potatoes,  sweet  1 

Potatoes,  sweet,  roasted  17' 

Potatoes,  sweet,  to  bake  17' 

Potatoes,  sweet,  to  boil  177 

Pots,  cans  and  kettles,  to  clean. 
Poultry 


Soup,  calf's  head  Ill 

Soup,  corn  Ill 

SoupjOyster  112 

Soup,  pea  112 

-  .2l7j  Soup,  perfect  mock  turtle  108 

132 j  Soup,  Bummer  or  winter  corn  Ill 


Poultry  and  game   146!Soup, tomato  112 

Poultry,  dressing  for  147|Soup,  to  season  the  110 

Poultry  to  clean  146|Soup,  turkey  Ill 

Preserving  and  canning  207  Sover's  cafe  aulait  104 

PuddiDgs  198  Spinach  179,  183 

Pudding  batter,  boiled  or  baked  199  Sponge  cakes  203 

Pudding,  carrot  201  Sprouts  and  greens  178 


Pudding,  cheap  apple  200 

Pudding,  cottage  201 

Pudding,  carrot  200 

Puadlng,  ginger  200 

pQddlag,  marrow  201 

Pn444ag,  plum,  any  day  199 

PndAiag,  plum,  English  199istarch 

ruddiag,  rice  200  Steaks, 


Squash  pie  196 

Squash,  summer    .   178 

Squash,  winter  178 

Stains,  grass,  to  remove  220 

Stains,  iron  rust,  to  remove  220 

Stair  rods,  to  clean  217 

 220 

beef  138 


rv.d*ias;,  steamed  graham  bread  201  Steaks,  fried. 

J'iiddlng,  tapioca  199  Steel,  to  clean  213,  217 

r:id;lin|:,  whortleberry  201jStockand  seasoning  105 

Strawberry  pie    197 

Straw  matting,  to  clean  211 


Pf  mpkin  pie-  197 

<^uail  151 


Quail  on  toast   152 

Recipes  108 

Remarks  87 

TMce   172 

]!ic8  and  chicken  pie  153 

Y'ice  pancakes  193 

Ivice  puddings  200 

KtJiuid  of  beef,  to  stew  136 

Koux,  to  make  a   ...129 

IJ'.isk,  tea  191 

Kast,  to  remove  211 

lJ:ita  l)aga  178 

Kyo  bread...  189 

Halads  193 

Salads  and  sauces  129 

Salad,  chicken  193 


Succotash  164 

Summer  and  winter  corn  soup  Ill 

Sweet  breads,  broiled  171 

Sweet  breads,  roasted  171 

Sweet  breads,  stewed  170 

Sweet  breads,  veal  1'<'0 

Sweet  potato  pie  or  pudding  196 

Tables,  to  polish  214 

Tapioca  pudding  199 

Tart  crust  194 

Tea  105 

Tea,  English  breakfast  or  Oolong  105 

Tea,  iced    105 

Tea  rusk  191 

Tenderloin,  pork  159 

Tins,  to  clean  216 

Tomato  eoup  „ ....  112 


INDEX, 


Tomatoes,  stewed  173, 184 

Tongue,  boiled  135 

To  clean  silk  dresses  221 

To  prevent  blue  fabrics  from  fading. .  .221 

To  remove  grass  stains  220 

To  remove  iron  rust  stains  220 

To  remove  mildew  221 

To  remove  scorches   221 

To  season  the  soup  110 

To  wash  colored  flannels  220 

To  wash  flannel  without  shrinking  it.  .220 

Tripe,  to  fry  136 

Trout  122 

Turkey  and  chicken  stufliing  151 

Turkey,  boiled  145 

Turkey,  boned  ■  149 

Turkey,  escalloped  151 

Turkey,  roast  .147 

Turkey,  soup  Ill 

Turkey,  to  boil  151 

Turnips,  young  1T< 

Veal  140 

Veal  and  potato  pie  144 

Veal,  boiled  135 

Veal  chops  142 

Veal,  hashed   143 

Veal  pie   144 

Veal  stewed  with  vegetables   142 

Veal  sweet  breads  1~0 

Veal,  to  broil  140 

Veal,  to  roast  143 

Vegetables  1  ~l 

Venison  157 

Venison  steak,  fried  l'>7 

Vienna  coffee  lOl 

TV  all  papers,  to  clean  209 

Water,  to  preserve  fresh   220 

Wedding  cake  204 

Whortleberry  pudding  201 

Wine  cakes  202 

Wood  furniture  214 

Yeast  184 

Yeast,  hop  187 

Yeast,  old  school  Presbyterian  187 

Domestic  Pets, 

Birds  231 

Canaries   237 

I>omestic  pets  227 

Dormouse  229 

Doves  246 

Ooldfinch  274 

Mice  231 

IVestlings  233 

Nightingale,  Virginian  245 

I*  arrets  245 

Pets,  domestic  227 

fe*quirrel  227 

Virginian  nightingale  245 

Poultry, 

A^sthma  274 

Bantam,  the  249 

Bolton  gray,  the    250 

Breeding  stock,  management  of  265 

Ohickene  269 

Cochin  China,  the  251 

Costiveness  275 

Cuckoo,  the  262 

I>iarrhoea   275 

Diseases  and  remedies  274 


Dominique,  the. . . ,  888 

Dorking,  the  253 

Dorking,  the  black  255 

Ducks  273 

i'^eathers,  loss  of  277 

Fever  276 

Food    267 

Fowl,  the  game    255 

Fowls  and  sitters   264 

Fowls  for  layers  .262 

Oame  fowl,  the   255 

Game  fowl,  Spanish  256 

Game  fowl,  wild  Indian   256 

Goose  271 

Goose,  breeding  271 

Gray,  the  Bolton  250 

Guinea  Hen   271 

Hamburg,  the  Spangled  '.257 

Hen  house  268 

Indigestion  276 

Layers,  fowls  for  262 

Lice  276 

Loss  of  feathers  277 

l^Iaylay,  the  257 

Management  of  breeding  stock  265 

JPeacock  and  Guinea  hen  271 

Pheasant,  the  Silver  261 

Pip    277 

Plymouth  Rock,ithe  259 

Poland,  the  259 

Poultry  249 

Roup  278 

iSilver  pheasant,  the  261 

Sitters  264 

Spangled  Hamburg,  the  257 

Spanish,  the  261 

Spanish,  game  259 

Sores  and  wounds   276 

Turkey,  the  269 

Turkey,  breeding  270 

TVild  Indian  game  256 

Wounds  and  sores  279 

Medicinal, 

A.bdomen  379 

Abortion  353 

Abscess,  milk  303 

Air,  fresh  281 

Ague  291 

Ague,  cure  for  391 

Alcohol  stimulants   417 

Appoplexy  .298 

Arterial  Hemorrhage  382 

Artery,  tying  of  an  383 

Asthma  295 

Asthma,  remedies  for  393 

Ayer's  Cherry  Pectoral  385 

'  Barber's  shampoo  mixture  388 

BarrePs  Indian  liniment  388 

Baths  and  bathing  405 

Baths,  cold  406 

I  Baths,  hot  407 

I  Baths,  hot  air  407 

,  Baths,  sponge  406 

Baths,  tepid  407 

'  Baths,  Turkish  408 

Beef  tea  ....413 

]  Biliary  derangements  296 

Biliousness  296 

i  Bite,  dog  299 

Bite,  serpent  298 


INDEX. 


Bladder,  hemorrhaee  from  the  342  ' 

Bladder,  inflammation  of  the  .300  ' 

Bleeding  irom  from  the  bowele  301 

Bleeding  from  the  lungs  300 

Bleeding  from  the  nose  — 299 

Bleeding  from  the  stomach  301 

Blistering  liquid  285 

Blistering  plaster  and  liquid  284 

Blood,  expectoration  of  300 

Bloody  flux  330 

Bites,  leech  383 

Boils  302 

Bone  liniment  391 

Bowels  bleeding  from  the  301 

Bowels,  inflammation  of  the  302 

Bowels,  strangulation  of  the  313 

Brain,  concussion  of  the   314 

Brain,  congestion  of  the  314 

Brain  fever  348 

Brain,  inflammation  of  t|je  348 

Brain,  irritation  of  the  319 

Breast,  inflammation  of  the  303 

Bri^ht's  disease  of  the  kidneys  304 

Bruises  304 

Bruises,  dressing  for  381 

Broken  collar  bone  338 

Broken  ribs  338 

Bronchial  troches,  Brown's  285 

Bronchitis  308 

Bronchitis,  chronic  411 

Bronchocle  3J0 

Brown's  bronchial  troches  385 

Buchu,  compound  excract  of  38(3 

Burns  and  scalds  305 

Burns  from  chemicals  30(j 

Burns,  gunpowder  306 

Camphor  ice   .388 

Cancer,  English  remedy  for  391 

Oarbolated  oil  381 

Carbuncles  302 

Carded  oakum  stypium  <   .  .381 

Catarrhal  ophthalmia  322 

Caution  in  the  uss  of  stimulants  287 

Chapped  hands  307 

Charcoal  cure  for  headache   391 

Cheese  417 

Chemicals,  burns  from  306 

Cherry  Pectoral,  Ayer's  385 

Chest,  inflammation  of  the  307 

Chest,  wounds  of  the  379 

Chicken  pox  309 

Chilblains  310 

Chin  cough  344 

Cholera  310 

Cholera,  Asiatic  310 

Cholera,  Egyptian  cure  for  395 

Cholera,  malignant..  310 

Cholera,  spasmodic  3l0 

Circassian  cream  387 

Cleanliness   282 

Clergymen's  sore  throat .  ^  312 

Climate  409 

Climate,  effects  of  change  of  409 

Cold  bath  ;  406 

Cold  in  the  head  306 

Colic  312 

Colic,  the  painter's  •  313 

Collar  bone,  broken  338 

Compound  dislocation   .326 

Concussion  of  the  brain  314 

Congestion  of  the  brain  314 

Congestion  of  the  liver  296 

Constipation  315 

Consumption  315, 410 

consumptives,  syrup  for  889 


Convulsions   ■   816 

Cornea,  inflammationof  the  334 

Corns  317 

Corns  and  warts  392 

Cough  317 

Cough,  chin  344 

Cough  syrup  388 

Cough,  whooping  344 

Counter-irritants  285 

Cramp  365 

Cream,  Circassian  387 

Cream,  Oriental  387 

Cream,  shaving  387 

Croup    317 

Cuts,  stabs,  wounds,  etc  377 

I>andrifE  318 

Deformity  333 

Degeneration  of  the  kidneys  304 

Delirium  tremens  318 

Dentition  319 

Derbyshire  neck  340 

Diabetes  320 

Diarrhoea  ,  321 

Diarrhoea  English  or  autumnal  310 

Diet,  289 

Diet  general  415 

Diet,  in  relation  to  disease  411 

Diptheria,  remedy  for  385 

Diseases  and  remedies  291 

Diseases  of  the  eye  321 

Dislocations  325 

Dislocations,  compound  327 

Dislocation  of  the  hip  joint  326 

Dislocation  of  the  jaw  325 

Dislocation  of  the  shoulder  joint  325 

Dog  bites  327 

Dropsy  327 

Dropsy,  pills  for  the  394 

Drowning  327 

Dysentery  330 

Dyspepsia  346,411 

Ear-ache  330 

Ear,  inflammation  of  the  331 

Eclectic  liver  pills  394 

Eggs  414 

Egyptian  cure  for  cholera  395 

Electro-magnetic  liniment  392 

Embalming,  new  method  of  386 

English  remedy  for  cancer  391 

Enteric  or  intestinal  fever  371 

Epilepsy  331 

Expectoration  of  blood  300 

External  stimulants  285 

Eye,  diseases  of  the  321 

Eye  preparations  394 

Eyes,  sore,  Indian  prescription  for  395 

Eye  water,  Indian  395 

Fainting  332,  384 

Fainting  from  bleeding  384 

Farinaceous  foods  415 

Febrifuge  wine  388 

Feeding-bottles,  objectionable  413 

Felons  391 

Felons,  salve  for  392 

Felons,  ointment  for    392 

Female  complaints  889 

Female  complaints,  chronic  ,  .390 

Fever,  infantile  remittent  346 

Fever,  intestinal  or  enteric  371 

Fever,  milk  353 

Fever,  puerperal  357 

Fever,  remittent  858 

Fever,  scarlet  360 

Fever,  teething  319 


INDEX 


Pever,  typhoid  ....   ,  3711  Inflammation  of  the  ear  

pish   416  Inliammation  of  the  eye  

Pish,  shell  41G  Inflammation  of  the  iris  

Fits  ;^16  Inflammation  of  the  mouth. 

Flooding,  powder  for  excessive  ;i90  Inflammatory  rheumatism.. 

Fomentations  283'Tn3ection  for  leucorrhea  

Food,  farinaceous  415  Insects,  stinging  of  

Fowls,  game,  etc  4 IG  Intestinal  or  enteric  fever.. . 

Fractures  3:32  Intestinal  worms  

Fractures,  comminuted  333  Iris,  inflammation  of  the  

Fractures,  compound  332,  33'j|Irritants,,  counter  

Fractures,  compound  comminuted  333: Irritation  of  the  brain  

Fracture  of  the  armbones  334 1 Isinglass  plaster  

Fracture,  bone  of  the  nose  339  Itch  

Fracture,  fingers  and  hands  336 

Fracture,  knee-cap  337 

Fracture,  leg  336 

Fracture,  thigh  336 

Fracture,  simple  332 

Freckle,  cure  387 


.381 


.351 
.393 
.390 
.365 
.371 
.384 
.324 
.285 
.319 


Itch  ointment,  

J aundice.  Dr.  Peabody's  cure. 

Jaw,  dislocation  of  the  

Judkin's  oiniment  


.351 
.393 

.393 
.325 


Fresh  air  281  {Kidneys,  Bright's  disease  of  the 


Itidney  complaint,  imperial  drops  for! 


Fruits,  vegetables,  etc  416 

Oame  poultry,  etc  416 

Ganglion  339 

General  diet  415 

Goiture  340 

Gonorrhoea,  cure  for  388 

Good  Samaritan  liniment  392 

Gout  340,411, 

Gravel  342  Lmiment,  electro-magnetic 


Kidneys,  degeneration  of  the  

King  of  oils,  for  neuralgia  and  rhuema- 

tism  

Labor  

Leech  bites  

Leucorrhea,  injection  for  

Light  

Liniment,  Barrel's  Indian   ,  


304 

395 
287 
383 
390 
281 


Gravel,  imperial  drops  for. 
Great  London  liniment. 
Green  Mountain  salve . . 

Green  ointment  

Gunpowder  burns  

Gunshot  wounds  


 392 

 391 

 393 

 306 

 380 

Haemoptymis  300 

Hemorrhage,  arterial  381 

Hemorrhage  from  the  bladder  342 

Hemorrhage  from  wounds  381 

Hemorrhage,  uterine  390 

Hemorrhage  venous  382 

Hemorrhoids  343 

Hands,  chapped  307 

Hair  dyes  386 

Hair  in  vigor ator  387 

Hair  restorer  387 

Headache  343 

Headache,  sick,  charcoal  cure  for  391 

Heart,  rheumatic  affection  of  the  359 

Hip  joint,  dislocation  of  the  326 

Hot  bath  407 

Hot  air  bath  407 

Hydropathy  408 

Hydrophobia  327 

Hodrophobia,  cure  for  394 

Hysteria  345 

Ice  283 

Imperial  drops  for  kidney  complaint.  .388 

Incontinance  of  urine    345 

Indigestion  346 

Indian  eye  water    395 

Indian  liniment,  BarrePe  388 

Infantile  remittent  fever  346 

Infant,  management  of  the  new-born.  .288 

Infant,  to  give  medicine  to  291 

Infant's  syrup  385 

Inflammation  347 

Inflammation  of  the  bladder  300 

Inflammation  of  the  bowels  302 

Inflammation  of  the  brain  348 

Inflammation  of  the  breast..   303 

Inflammation  of  the  chest  307 


Liniment,  for  old  sores 

Liniment,  Good  Samaritan  

Liniment,  great  London  

Liniment,  nerve  and  bone  

Liquid,  blistering  284, 

Liquor,  malt  ' 

Liver,  congestion  of  the  

Lotions  

Lotions,  sedative  

Lozenges,  worm  

Lungs,  bleeding  from  the  

Lying-in  room  

Lying-in  woman,  treatment  of  


.392 
.392 
.392 


391 
285 
417 
296 
,282 
,282 
385 
300 


"Mlalt  liquors  

Management  of  the  new-born  infant. . . 

Management  of  the  sick  room  

Mattico  and  tincture  of  

Mead's  salt-rheum  ointment  , 

Measel's  

Medicinal  

Medicine  to  give  an  infant  , 

Menstruation,  anodyne  for  painful 

Menstruation,  obstructed  

Menstruafion.  diflicult  

Menstruation,  difficult  

Milk  fever  

Milk  

Miscarriage,  or  abortion  

Miscellaneous  recipes  

Mouth,  inflammation  of  the  

;N"avel,  protrusion  of  the  

Nerve  and  bone  liniment  

Nervous  shock  

Neuralgia,  internal  remedy  for... 

Neuralgia,  king  of  oils  for.   

New  method  of  embalming,  

Nipples,  sore  

Nose,  bleeding  from  

Nose,  broken  bones  

Nurse,  the  

Nursing  and  rest.  

Oakum  stypium,  carded  

Obstructed  menstruation  


417 
288 
281 


352 
281 
291 


340 
369 
353 
,411 
353 
385 
351 
357 
391 
354 
395 
395 
386 
291 
299 


S81 


iQflammatioD  of  the  coraea  3241  Ointment  for  old  eores. 


INDEX 


Ointment,  green  393 

Ointment,  itch  392 

Ointment,  Judkin's  393 

Ointment,  pile   ,  388 

Opiates,  30( 

Ophthalmia,  catarrhal  ^ 

Ophthalmia,  purulent  of  adults  .■i22 

Ophthalmia,  purulent  of  children  3;22 

Ophthalmia,  rheumatic  ,  322 


Oriental  cold  cream  387 

JParalyeis  354 

Paregoric  388 

Paste,  razor-strop  38 

Pile  ointment  388 

Piles  343 

Pills,  dropsy  394 

Pills,  eclectic  liver  394 

Pills,  to  promote  menstrual  secretion.  .389 

Pitting,  to  prevent  in  small-pox  365 

Plaster,  blistering  284 

Plaster,  isinglass  382 

Poulticing  283 

Poultry,  game,  etc  41(i 

Pregnancy    355 

Pregnancy,  disorders  of  35.") 

Pregnancy,  signs  of  3.55 

Prolapsus  uteri  390 

Protrusion  of  the  uavel  3,5? 

Puerperal  fever  3.5? 

Purpura  358 

Purulent  ophthalmia  of  adults  322 

Purulent  ophthalmia  of  children  322 

Hazor-strop  paste  38j 

Recipes,  miscellaneous  38^ 

Remittent  fever  35^ 

Rest  and  nursing  29^ 

Re-vaccination  31** 

Rheumatic  ophthalmia  32'^ 

Rheumatism  3.59 

Rheumatism,  chronic  360,  41 1 

 393 


Splinters,  thorns,  etc    865 

Splints    833 

Sponge  bath  .  .*.'.*.*. 406 

Stabs,  cuts,  wounds,  etc   .377 

Stimulants,  caution  in.  the  use  of  287 

Stimulants,  alcoholic  417 

Stimulants,  external   285 

Stings  of  insects,  etc  365 

Stomachache  366 

Stomach,  bleeding  from  the  "... 301 

Stone-pock  368 

Stranguary  359 

Struma  or  scrofula   .370 

Suckling  290 

Sunstroke  370 

Swaim  'e  vermifuge  385 

Swallowing  foreign  bodies  370 

Sweating  drops  389 

Syrup,  cough  388 

Syrup  for  consumptives  389 

Syrup,  infant's   385 

Syrup,  soothing  385 

Tea,  beef   413 

Teething  fever  391 

Teeth,  to  extract  with  little  pain  385 

Tepid  bath    407 

Thorns,  etc  365 

Throat,  clergyman's  sore  312 

To  extract  teeth  with  little  pain  385 

To  give  medicine  to  an  infant   386 

Toothache  370 

Tooth  wash  ..386 

Treatment  of  lying  in  women  289 

Tremens,  delirium   .  318 

Troches,  Brown's  bronchial  385 

Turkish  bath  408 

Typhoid  fever  371 

Typhus  378 

XJrine,  incontinence  of   345 

Uterine  hemorrhages.  ,  390 


Rheumatism,  inflammarory 

Rheumatism,  neuralgic  33li\''^accination  375 

Rheumatism,  sciatica  360jVaccination,  mode  of     375 

Rheumatism,  sub-acute  359|Vapor  baths,  407 


Ribs,  broken,  338 

Ripe  fruit,  vegetables   416 

Russia  salve  385 

Salt  rheum  ointment.  Meads  393 

Salve,  Green  Mountain  391 

Salve,  Russia  385 

Scalds   306 

Scarlet  fever  360 

Scarletina   360 

Scrofula  370 

Sedative  lotions   . .  282 

Serpent's  bites  298 

Shaving  cream  387 

Shaving  mixture  387 

Shaving  soap,  Yankee  387 

Sheet,  wet  283 

Shellfish   416 

Shock,  nervous  354 

Shoulder-joint,  dislocation  of  325 

Sick  headache,  charcoal  cure  for   391 

Sick  room,  management  of  281 

Sleep  408 

Small-pox,  malignant  364 

Small-pox,  modified  361 

Soap,  Yankee  shaving  387 

Soothing  syrup  385 

Sore  nipples  291 

Sore  throat,  clergyman''s  312 

Spasm    365 

Spirits  

Spittting  'iJoor   


Variola   361 

Vegetables,  fruits,  etc  416 

Venous  hemorrhage  382 

Vermifuge,  Swaim's  385 

Voice,  loss  of  377 

Vomiting  371 

Vomitin  g,  in  pregn  ancy  356 

Warts  and  corns  392 

Water    414 

Wens,  to  cure  395 

Wet  sheet   283 

Whooping  cough  344 

Wine,  febrifuge  388 

Wines  418 

Woman,  treatment  of -the  lying-in  289 

Womb,  falling  of  the  390 

Worm  lozenges  385 

Worms,  intestinal  384 

Wounds  and  bruises,  dressings  for  381 

Wounds,  bruised  378 

Wounds,  contused  377 

Wounds,  cuts,  stabs,  etc  377 

Wbunds,  gunshot  380 

Wounds,  hemorrhage  from  382 

Wounds,  incised  377 

Wounds,  lacerated  377 

Wounds,  non-perforating  380 

Wounds,  perforating....-   380 

Wounds,  punctured  377 

4  iuKfB  fltiifviAjj  Tioav  ''^'^ 


INDEX. 


Poisons  and  Antidotes, 

A-cid,  carbolic  402 

Acid,  hydro  chloric  402 

Acid,  hydrocyanic  401 

Acid,  muriatic  402 

Acid,  nitric  402 

Acid,  oxalic  401 

Acid,  prussic  401 

Acid,  8ulphuric  ,   .402 

Aconite  

Alkaliee  405 

Ammonia  405 

Animal  poisons  

Antimony  

Aqua  fortis  402 

Arsenic.  .     403 

3Balladonna  397 

Blue  vitriol    404 

Butter  of  antimony  403 

Calomel  404 

Cambogia  398 

Carbolic  acid  .402 

Chloride  of  zinc  405 

Copper  404 

Corrosive  sublimate  404 

I>eadly  nightshade  397 

Digitalis  

Fox-glove  

Oamboge  '  

Hellebores,  the  , 


.397 
.397 
.398 
.398 


Hemlock 

Hemp,  Indian  398 

Henbane  399 

Hydrochloric  acid  402 

Hyoscyamus  399 

Indian  hemp   .399 


Laburnum  399 

Lead  404 

Lead,  sugar  of  404 

Lead,  white  409 

JMeadow  saffron  399 

^^ercury  404 

Mineral  poisons  402 

Monkshood  .396 

Muriatic  acid  402 

Mushrooms  400 

IVightshrde,  deadly  397 

Nitric  acid  402 

Nux  vomica  400 

Oil  of  vitriol  402 

Opium  400 

Oxalic  acid  401 

Foisons  396 

Poisons,  animal   896 

Poisons,  mineral  402 

Poisons,  vegetable  396 

Prussic  acid  401 

SafEron,  meadow  ,  399 

Salt,  spirits  of    40S 

Strychnine  400 

Sugar  of  lead  404 

Sulphuric  acid  402 

Tartar  emetic  .403 

vegetable  poisons  396 

Verdigris  404 

White  lead  404 

Yew    401 

Zinc,  chloride  of  405 

Medicines  dK?  their  Doses. 

Articles  suitable  for  a  medicine  chest.. 425 


INTRODUCTION. 

In  presenting  to  the  public  a  New  and  Revised 
edition  of  the  Household  Encyclopedia  we  have  thought 
it  proper  to  state  some  of  the  claims  it  makes  for  recog- 
nition among  the  many  cookery  and  recipe  books  which 
have  been  or  are  now  published. 

The  main  object  of  the  book  is  to  present  together 
and  in  a  convenient  form  for  reference  the  principal 
subjects  of  interest  to  house  wives  and  mothers.  An 
inspection  of  the  table  of  contents  on  a  preceding  page 
gives  a  general  idea  of  the  scope  of  the  work.  This  is 
followed  by  a  very  complete  alphabetical  index,  enabling 
the  user  to  find  the  information  desired  in  a  moment's 
time. 

The  subject  of  Etiquette  is  treated  with  sufficient 
fulness;  the  general  conduct  and  special  observances 
suggested  by  good  taste  and  good  usage  in  the  various 
social  relations  are  given,  together  wi^-h  detailed  in- 
struc'^'ions  on  the  subject  of  the  toilet. 

The  Household  Department  embraces  a  very  com- 
plete collection  of  cooking  recipes,  each  division  being 
preceded  by  the  general  instructions  which  are  neces- 
sary to  the  proper  understanding  and  use  of  the  recipes; 
also  miscellaneous  recipes  of  great  value  to  the  house- 
wives who  wish  to  practice  economy  with  success. 

1?l!ie  car©  of  Poultry  and  Domestic  Pets  are  subjects 


INTRODUCTION. 

seldom  treated  in  recipe  books,  and  for  this  reason  ours 
can  claim  a  special  value  in  supplying  that  information, 
which  is  not  obtainable  elsewhere. 

The  Medical  Department  is  both  complete  and  prac- 
tical. General  information  on  the  management  of  the 
sick  room  and  nursing  is  first  given,  followed  by  a 
description  of  the  symptoms  and  general  characteristics 
of  all  common  diseases,  with  suitable  remedies  for 
domestic  use  and  general  hygenic  suggestions  looking 
to  the  maintenance  of  good  health,  poisons  and  their 
antidotes,  wi+h  a  medical  table  giving  in  a  comparatively 
small  space  a  full  list  of  medicines,  their  doses  for  in- 
fants, children  and  adults;  uses  and  modes  of  use.  The 
blank  pages  for  home  i-^?pes  are  not  the  least  valuable 
portion  of  the  book,  and  if  properly  used  may  become 
the  most  valued  and  raosi;  usefiTl. 

The  type  used  in  pri>:t!ng  is  sufficiently  large  to  be 
easily  read.  The  bock  i3  bound  in  washable  oilcloth, 
and  with  a  flexible  back,  so  that  it  will  lay  open  when 
placed  o,n  the  table  fcr  convenient  reference. 

It  is  sincerely  Loped  t^  'd^j  it  will  serve  to  lighten  the 
labors  and  relieve  the  rjc:>*plexi^ies  of  many  house- 
keepers. 


COASTING. 


ETIQUETTE 


Outdoor  Etiquette. — When  three  ladies  are  walking  to- 
gether, it  is  better  for  one  to  keep  a  little  in  advance  of  the 
other  two,  than  for  all  three  to  persist  in  maintaining;  one  un- 
broken line.  They  cannot  all  join  in  conversation  without 
talking  across  each  other-a  thing  that  in-doors  or  out-of-doors, 
is  awkward,  inconvenient,  ungenteel,  and  should  always  be 
avoided.  Also,  three  ladies  walking  abreast  occupy  too  mucli 
of  the  pavement,  and,  therefore,  incommode  the  other  passen- 
gers. If  you  meet  a  lady  with  whom  you  have  become  but 
slightly  acquainted,  and  had  merely  a  little  conversation  (for 
instance,  at  a  party  or  a  morning  visit),  and  who  moves  in  a 
circle  somewhat  higher  or  more  fashionable  than  your  own,  it 
is  proper  to  wait  till  she  recognizes  you.  Let  her  not  see  in 
you  a  disposition  to  obtrude  yourself  on  her  notice. 

It  is  not  expected  that  all  intimacies  formed  at  watermg- 
places  should  continue  after  the  parties  have  returned  to  their 
homes.  A  mutual  bow  when  meeting  in  the  street  is  sufficient; 
but  there  is  no  interchanging  of  visits  unless  ladies  have,  be- 
fore parting,  testified  a  desire  to  continue  the  acquaintance. 
In  this  case  the  lady  who  is  the  senior,  or  palpably  highest  in 
station,  makes  the  first  call.  It  is  not  customaiy  for  a  youn:j 
lady  to  make  the  first  visit  to  a  married  lady. 

When  meeting  them  in  the  street,  always  speak  first  to  your 
milliner,  mantua-maker,  seamstress,  or  to  any  one  you  have 
been  in  the  habit  of  employing.  To  pass  without  notice  ser- 
vants whom  you  know  is  rude  and  unfeeling,  and  they  will 
attribute  it  to  pride,  not  presuming  to  speak  to  you  themselves 
unless  in  reply.  There  are  persons  who,  having  accepted,  when 
in  the  country,  much  kindness  from  the  country  people,  are 


18 


ETIQUETTE. 


ashamed  to  recognize  them  when  they  come  to  town  on  ac- 
count of  their  rustic  or  unfashionable  attire.  This  is  vulgar 
and  contemptible,  and  is  always  seen  through  and  despised. 
Those  to  be  avoided  are  such  as  wear  tawdry  finery,  paint 
their  faces  and  leer,  looking  graceless,  even  if  they  are  not  dis- 
reputable in  reality.  When  meeting  a  gentleman  whom  a  lady 
has  no  objection  to  numbering  among  her  acquaintances,  she 
denotes  it  by  bowing  first.  If  she  has  any  reason  to  dissap- 
prove  of  his  character  or  habits,  she  is  perfectly  justified  in 
"cutting"  him,  as  it  is  termed.  Let  her  bow  very  coldly  the 
first  time,  and,  after  that,  not  at  all.  When  a  lady  is  walking 
between  two  gentlemen  she  should  divide  her  conversation  as 
euqally  as  practicable,  or  address  most  of  it  to  the  greater 
stranger  to  her.  He  to  whom  she  is  least  on  ceremony  will 
excuse  her.  If  you  stop  a  few  minutes  in  the  street  to  talk  to 
an  acquaintance,  draw  to  one  side  of  the  pavement,  near  the 
wall,  so  as  not  to  impede  the  passengers,  or  you  may  turn  and 
walk  with  her  as  far  as  the  next  corner.  And  never  stop  to 
talk  in  the  middle  of  a  crossing.  To  speak  loudly  in  the  street 
is  unladylike,  and  to  call  across  the  way  to  an  acquaintance  is 
in  execrable  taste.  It  is  best  to  hasten  over  and  speak  to  her 
if  you  have  anything  of  importance  to  say. 

Wiien  a  stranger  offers  to  assist  you  over  a  puddle,  or  some- 
thing of  the  kind,  do  not  hesitate  or  decline  as  if  you  thought 
he  was  taking  an  unwarrantable  liberty.  He  means  nothing 
but  civility;  so  accept  it  frankly,  and  thank  him  for  it. 

On  being  escorted  home  by  a  gentleman,  a  lady  expects  he 
will  not  leave  her  till  he  has  rung  the  bell,  and  waited  until  she 
is  actually  in  the  house,  although  it  has  been  thought  sufficient, 
by  men  who  know  no  better,  to  walk  with  her  to,  the  foot  of 
the  steps,  and  then  take  their  departure,  leaving  her  to  get  in 
as  she  can. 

Places  of  Amusement. — To  secure  a  good  seat  at  any  place 
of  amusement  go  early.  It  is  better  to  sit  an  hour  before  the 
performance  begins  than  to  arrive  after  it  has  commenced. 
The  time  of  waiting  will  soon  pass  away  in  conversation  witli 
the  friends  whom  you  have  accompanied.  When  practicable, 
leave  hats  and  cloaks  in  the  apartment  set  apart  for  them. 

When  invited  to  join  a  party  begin  to  jirepare  in  amph. 


ETIQUETTE. 


19 


time,  so  as  not  to  keep  them  waiting  for  you.  When  a  large 
party  is  going  to  a  place  of  amusement  (for  instance,  the  thea- 
tre or  opera)  it  is  better  that  each  family  should  go  thither  from 
their  own  home  (being  provided  with  their  own  tickets),  than 
that  they  should  all  rendezvous  at  the  house  of  one  of  the 
company,  at  the  risk  of  keeping  the  whole  party  waiting  per- 
haps for  the  very  youngest  members  of  it.  When  a  box  has 
been  taken,  let  the  tickets  be  sent  to  dl  the  pciwOns  who  are  to 
have  seats  in  it,  and  not  retained  by  the  taker  of  the  box  till 
the  whole  party  have  assembled  at  the  door  of  the  theatre.  If 
the  tickets  are  thus  distributed,  the  persons  from  each  house 
can  go  when  they  please  without  compelling  any  of  the  party 
to  wait  for  them. 

To  make  an  entrance  after  the  performance  has  begun  is 
(or  ought  to  be)  very  embarrasing  to  ladies.  It  excites  the  at- 
tention of  all  around,  diverting  attention  from  the  performance; 
and  there  is  always,  when  the  house  is  full  and  the  hour  late, 
some  delay  and  difficulty  in  reaching  the  seats  even  when  they 
have  been  engaged. 

If  it  is  a  concert,  where  places  Cannot  he  previously  secured, 
there  are  of  course  additional  reasons  for  going  in  due  time, 
and  the  most  sensible  and  best  behaved  part  of  the  audience 
always  endeavor  to  do  so.  But  if  you  are  unavoidably  late, 
be  satisfied  to  pay  the  penalty  by  quietly  taking  back  seats,  if 
no  others  are  vacant.  Young  ladies  arriving  after  the  perfor- 
mance had  commenced,  have  been  seen  walking  boldly  up  to 
the  front  benches  and  standing  there,  looking  steadfastly  in 
the  faces  of  gentlemen  who,  with  their  parties,  had  earned  good 
seats  by  coming  soon  after  the  doors  were  opened.  The  ladies 
persevered  in  this  determined  stare  till  they  succeeded  in  dis- 
loging  these  unfortunate  gentlemen,  and  compelling  them  to 
quit  their  seats,  to  leave  the  ladies  of  their  party,  and  stand  for 
the  remainder  of  the  evening  in  a  distant  part  of  the  room. 

To  laugh  deridingly  or  to  whisper  unfavorable  remarks, 
during  the  performance  of  a  concert  or  a  play  is  a  rudeness 
of  which  no  lady  is  guilty.  Occasionally  are  seen  some  of  that 
few  who,  much  to  the  annoyance  of  those  persons  near  them 
who  really  wish  to  enjoy  what  they  came  for,  talk  audibly  in 
ridicule  of  the  performers,  the  performers  being,  in  all  proba- 


20 


ETIQUETTE. 


bility,  near  enough  to  hear  these  vexatious  remarks,  and  to  be 
disconcerted  by  them.  It  is  also  a  gross  breach  of  good  breed- 
ing to  anticipate  the  ''good  things,"  or  destroy  the  interest  of 
others  in  the  plot  of  the  piece,  by  stating  what  you  may  know 
of  either,  to  those  near  you. 

At  Church. — Ladies  should  endeavor  always  to  be  in  their 
pews  before  the  service  begins,  and  when  the  benediction  is 
finished  take  their  departure  quietly,  without  any  hurry  or 
bustle.  If  you  go  into  a  church  where  you  are  a  stranger,  wait 
in  the  vestibule  until  you  see  the  sexton,  and  then  request  him 
to  show  you  a  vacant  seat.  This  is  better  than  to  wander  about 
the  aisles  alone,  or  to  intrude  yourself  into  a  pew  where  you 
may  cause  inconvenience  to  its  owners.  If  you  see  that  a  pew 
is  full  you  know  of  course  that  you  cannot  obtain  a  seat  in  it 
without  dislodging  somebody.  If  a  family  invites  you  to  go  to 
church  with  them  or  to  come  thither,  and  to  have  a  seat  in 
their  pew,  do  not  take  the  liberty  of  asking  a  friend  of  your 
own  to  accompany  you;  and,  above  all,  do  not  bring  a  child 
with  you.  Should  you  (having  a  pew  of  your  own)  ask  another 
lady  to  go  with  you,  call  for  her  in  due  time,  and  she  ought  to 
be  quite  ready.  Place  her  in  a  corner  seat  (it  being  the  most 
comfortable),  and  see  that  she  is  accommodated  with  a  foot- 
stool; and  be  assiduous  in  finding  the  places  for  her  in  the 
prayer  book  or  hymn  book. 

In  visiting  a  church  of  a  different  denomination  from  your 
own,  comply  as  far  as  you  can  with  all  the  ceremonies  observed 
by  the  congregation,  particularly  if  you  are  in  a  foreign  coun- 
try. Even  if  some  of  the  observances  are  not  the  least  in  con- 
formity with  your  own  opinions  and  feelings,  remember  that 
you  are  there  as  a  guest  and  have  no  right  to  offend  or  dis- 
please your  hosts  by  evincing  a  marked  disapprobation  of  their 
mode  of  worship.  If  you  find  it  very  irksome  to  refrain  (which 
it  should  not  be)  you  need  not  go  a  second  time. 

Young  ladies  who,  on  their  way  to  church,  laugh  and  talk 
loudly  with  their  escort,  are,  to  say  the  least,  guilty  of  a  serious 
indiscretion.  It  is  too  probable  that  their  escort  will  occupy 
a  large  share  of  their  thoughts  during  the  hours  of  worship. 
Nay,  there  are  some  so  irreverent  and  so  regardless  of  the 
sanctity  of  the  place  as  to  indulge  in  frequent  whispers  to  those 
near  them,  or  to  their  friends  in  adjoining  pews. 


✓ 


ETIQUETTE.  31 

Visiting. — A  lady  is  said  to  have  the  entree  of  her  friend's 
room  when  she  is  allowed  or  assumes  the  privilege  of  entering 
it  familiarly  at  all  times,  and  without  any  previous  intimation — 
a  privilege  too  often  abused.  In  many  cases  the  visited  per- 
son has  never  really  granted  the  privilege  (and  after  growing 
wise  by  experience  she  rarely  will),  but  the  visitor,  assuming 
that  she  herself  must  under  all  circumstances  be  welcome, 
carries  her  sociability  so  far  as  to  become  troublesome  and  in- 
convenient. 

There  are  few  occasions  on  which  it  is  proper,  on  entering 
a  house,  to  run  directly  to  the  chamber  of  your  friend,  and  to 
enter  the  room  without  knocking,  or  the  very  instant  after 
knocking,  before  she  has  time  to  desire  you  to  enter  or  to  make 
the  slightest  arrangement  for  your  reception.  You  may  find 
her  washing  or  dressing,  or  even  engaged  in  repairing  clothes 
— or  the  room  may  be  in  great  disorder,  or  the  chambermaid  in 
the  act  of  cleaning  it.  No  one  likes  unseasonable  interrup- 
tions, even  from  a  very  dear  friend. 

A  familiar  visit  will  always  begin  more  pleasantly  if  the 
visitor  inquires  of  the  servant  at  the  door  if  the  lady  she  wishes 
to  see  is  at  home,  and  then  goes  into  the  parlor  and  stays  there 
until  she  has  sent  her  name,  and  ascertained  that  she  can  be 
received  upstairs.  Then,  and  not  till  then,  let  her  go  to  her 
friend's  room,  taking  care  to  knock  before  entering. 

It  is  extremely  rude,  on  being  admitted  to  a  private  apart- 
ment, to  look  curiously  about  as  if  taking  an  inventory  of  all 
that  is  to  be  seen.  We  have  known  ladies  whose  eyes  were  all 
the  time  gazing  round,  and  even  slily  peering  under  tables, 
sofas,  &c.,  turning  their  heads  to  look  after  every  person  who 
chanced  to  move  about  the  room,  and  giving  particular  atten- 
tion to  whatever  seemed  to  be  in  disorder  or  out  of  place. 

Make  no  remark  upon  the  work  in  which  you  find  youl 
friend  engaged.  If  she  lays  it  aside,  desire  her  not  to  leave  it 
because  of  your  presence,  but  propound  no  questions  concern- 
ing it.  Do  not  look  over  her  books,  and  ask  to  borrow  them. 
In  short,  meddle  with  nothing. 

If  you  are  perfectly  certain  that  you  really  have  the  etitree 
of  your  friend's  room,  you  have  no  right  to  extend  that  privi- 
lege to  any  other  person  who  may  chance  to  be  with  you  when 


n  ETIQUETTE. 

you  go  to  see  her.  It  is  taking  an  unjustifiable  liberty  to  in- 
trude a  stranger  upon  the  privacy  of  her  chamber.  If  another 
lady  is  with  you  waive  the  privilege  of  entree  for  that  time,  take 
your  companion  into  the  parlor,  and  send  up  the  names  of 
both.  ^ 

There  are  certain  unoccupied  ladies  so  over-friendly  as  to 
take  the  entree  of  the  whole  house.  These  are  generally  ultra- 
neighborly  neighbors,  who  run  in  at  all  hours  of  the  day  and 
evening;  ferret  out  the  ladies  of  the  family  wherever  they  may 
be;  watch  their  proceedings  when  engaged,  like  good  house- 
wives, in  inspecting  the  attics,  the  store  rooms,  the  cellars,  or 
the  kitchen.  Never  for  a  moment  do  they  seem  to  suppose 
that  their  hourly  visits  may  perhaps  be  inconvenient  or  unsea- 
sonable; or  too  selfish  to  abate  their  frequency  even  when  they 
suspect  them  to  be  so  these  inveterate  sociablists  make  their  in- 
cursions at  all  avenues.  They  are  quite  domesticated  in  your 
house.  They  see  all,  hear  all,  know  all  your  concerns.  Their 
talk  to  you  is  chiefly  gossip,  and,  therefore,  their  talk  about 
you  is  chiefly  the  same.  They  are  au  fait  of  everything  con- 
cerning your  table.  They  find  out  everybody  that  comes  to 
your  house;  know  all  your  plans  forgoing  to  this  place  or  that; 
are  well  acquainted  with  every  article  you  wear;  are  present  at 
the  visits  of  all  your  friends,  and  hear  all  their  conversation. 
Their  own  is  usually  "an  infinite  deal  of  nothing." 

To  avoid  the  danger  of  being  overwhelmed  by  the  sociabil- 
ity of  an  idle  neighbor,  discourage  the  first  indications  of  undue 
intimacy  by  making  your  own  visits  rather  few  and  far  be- 
tween. A  young  lady  of  good  sense  and  of  proper  self-respect 
will  never  be  too  lavish  of  her  society;  and,  if  she  has  pleasant 
neighbors,  will  visit  them  always  in  moderation. 

To  friends  or  very  intimate  acquaintance  visits  may  be  left 
to  create  their  own  etiquette,  as,  in  fact,  they  are  left,  whatever 
rules  may  be  laid  down.  Not  to  go  too  frequently  to  the  same 
house;"  not  to  stay  too  long  when  you  do  go;  to  let  no  intimacy 
overstep  the  bounds  of  courtesy,  are  obvious  hints.  Half  an 
hour  amply  suffices  for  a  visit  of  ceremony.  The  lady  may 
not  remove  any  article  of  her  attire,  even  if  politely  requested 
to  do  so  by  the  mistress  of  the  house.  If,  however,  your  visit 
is  L«  a  particular  friend,  the  case  \z  differcni".;  even  then,  it  is 
best  tO  wait  till  you  are  invited  ':o  ^> 


ETIQUETTE. 


Favorite  dogs  are  never  welcome  visitors  in  a  drawing 
room.  Many  people  have  even  a  dislike  to  such  animals;  they 
require  watching  lest  they  should  leap  upon  a  chair  or  sofa, 
or  place  themselves  on  a  lady's  dress,  and  attentions  of  the 
kind  are  much  out  of  place.  Neither  ought  a  mother,  when 
paying  a  ceremonial  visit,  to  be  accompanied  by  young  chil- 
dren. It  is  frequently  difficult  to  amuse  them,  and,  if  not  par- 
ticularly well  trained  at  home,  they  naturally  seize  hold  of 
books  or  those  elegant  ornaments  with  which  it  is  fashionable 
to  decorate  the  drawing-room.  In  some  families  evening  calls 
are  allowed.  Should  you  chance  to  visit  such  a  family,  and 
find  that  they  have  a  party,  present  yourself  and  converse  for 
a  few  minutes  with  an  unembarrassed  air,  after  which  you  may 
retire,  unless  urged  to  remain.  A  slight  invitation  given  for 
the  sake  of  courtesy  ought  not  to  be  accepted.  Make  no  apol- 
ogy for  your  unintentional  intrusion;  but  let  it  be  known,  in 
the  course  of  a  few  days,  that  you  were  not  aware  that  your 
friends  had  company. 

Morning  visits  are  usually  paid  between  the  hours  of  two 
and  four  p.  m.  in  winter,  and  two  and  five  in  summer.  The 
object  in  view  in  observing  this  rule  is  to  avoid  intruding  be- 
fore the  luncheon  is  removed,  and  leave  in  sufficient  time  to 
allow  the  lady  of  the  house  leisure  for  her  dinner  toilet. 

Should  the  lady  you  desire  to  call  upon  be  from  home, 
leave  your  card;  no  message  is  requisite.  If  your  visit  is  in- 
tended for  two  persons,  leave  two  cards.  Do  not  turn  down 
the  corner  of  your  card;  that  fashion  has  now  exploded. 

When  introduced  to  strangers,  bow  slightly  and  enter  at 
once  into  conversation  with  them;  to  bow  and  take  no  further 
notice  of  them,  but  to  continue  your  conversation  with  the 
lady  on  whom  you  are  calling,  is  a  great  want  of  good 
breeding.  Visits  of  congratulation  should  be  short,  and  must 
always  be  made  before  dinner. 

Visits  of  condolence  are  to  be  paid  with  as  little  delay  as 
possible  after  the  occurrence  that  calls  them  forth.  Unless  you 
are  very  intimate,  it  is  an  evidence  of  better  taste  to  leave  a 
card  than  to  intrude  upon  private  sorrow.  Should  you  be  so 
nearly  related  as  to  render  a  personal  visit  necessary,  take  care 
to  appear  in  a  quiet  dress,  and,  if  the  occasion  be  the  death  of 


ETIQUETTE. 


a  person  even  slightly  related  to  you,  go  in  mourning— deep  or 
otherwise,  according  to  the  degree  of  relationship.  It  is  con- 
sidered in  good  taste  for  ladies  to  make  their  calls  in  black 
silk  or  plain  colored  apparel.  It  denotes  that  they  sympathize 
with  the  afflictions  of  the  family,  and  such  attentions  are  alwa)  s 
pleasing. 

Cards  must  be  left  on  all  occasions  of  a  formal  character. 
A  lady  leaves  her  own,  and  two  of  her  husband's — one  is  in- 
tended for  the  gentleman  of  the  house,  and  one  for  the  lady. 
The  names  of  the  lady's  daughters  are  often  printed  on  the 
same  card  with  the  name  of  their  mother,  and  'when  such  a 
card  is  left,  it  implies  that  mother  and  daughters  have  called. 

When  you  arrive  in  town  it  is  proper  to  call  and  leave  your 
card,  as  an  intimation  that  you  are  in  the  neighborhood,  thus 
acting  the  reverse  of  what  is  considered  polite  when  in  the 
country,  where  the  rule  is  that  the  stranger  wait  until  called 
upon. 

If  the  cards  are  left  preparatory  to  leaving  town,  the  initials 
P.  P.  C.  {pot/r  prendre  conge)  should  be  written  in  pencil  on  the 
corner  of  them. 

Cards  sent  during  the  illness  of  a  member  of  a  family 
should  be  accompanied  by  verbal  inquiries  as  to  the  patient's 
state.  Upon  the  birth  of  a  child,  cards  may  be  sent  twice  or 
thrice  week  for  two  weeks.  Cards  may  be  left  or  sent  the 
day  after  a  ball.  After  a  dinner  party,  cards  should  be  left 
within  a  week. 

A  lady's  card  should  be  thin  and  not  glazed.  Some  people 
omit  the  prefix  *'Miss"  to  their  names  on  the  card.  This  is  an 
affectation  of  simplicity  which  takes  away  all  appearance  of 
that  quality.  It  is  a  thing  unknown  in  English  society,  though 
the  fashion  on  the  Continent,  for  a  lady  to  have  only  her  Chris- 
tian name  and  her  surname  on  the  card. 

The  Visited. — Having  invited  a  friend  to  pass  a  few  days 
or  weeks  at  your  house,  and  expecting  her  at  a  certain  time, 
meet  her  on  arrival,  or,  if  that  be  impracticable,  send  a  servant 
to  secure  a  conveyance  arid  attend  to  her  luggage.  It  is  to  be 
supposed  that  before  her  arrival  you  have  inspected  the  cham- 
ber of  your  guest,  to  see  that  none  of  the  articles  that  are  in  all 
genteel  and  well-furnished  houses  are  wanting — *hcre  are 


ETIQUETTE. 


26 


two  ewers  of  fresh  water  on  the  stand,  and  three  towels  on  the 
rail  (two  fine  and  one  coarse),  a  foot-bath,  and  other  requisites. 
On  the  mantel-piece  a  candle  or  lamp,  with  a  box  of  lucifer 
matches  beside  it — the  candle  to  be  replaced  by  a  new  one 
every  morning  when  the  chamber-maid  arranges  the  room,  or 
the  lamp  to  be  trimmed  daily;  so  that  the  visitor  may  have  a 
light  at  hand  whenever  she  pleases,  without  ringing  the  bell  and 
waiting  till  a  servant  brings  one  up. 

The  room  should  have  an  easy  chair  with  a  foot  cushion 
before  it;  a  low  chair  also,  to  sit  on  when  shoes  and  stockings 
are  to  be  changed,  &c. 

Let  the  centre  table  be  furnished  with  a  writing-desk,  well 
supplied  with  all  that  is  necessary;  also  some  books,  such  as 
you  think  your  friend  would  like.  Let  her  find,  at  least,  one 
bureau  vacant,  all  the  drawers  empty,  so  that  she  may  be  able 
to  unpack  her  muslins,  &c.,  and  arrange  them  at  once. 

Arriving  at  your  house,  have  your  guest's  baggage  taken  at 
once  to  the  apartment  prepared  for  her,  and,  when  she  goes 
upstairs,  send  a  servant  with  her  to  unstrap  her  trunks.  Then 
let  her  be  left  alone  to  arrange  her  dress. 

Every  mornfng  after  the  chamber-maid  has  done  her  duty 
(the  room  of  the  visitor  is  the  first  to  be  put  in  order),  the  hos- 
tess should  go  in  to  see  that  all  is  right.  This  done,  no  further 
inspection  is  necessary.  It  is  very  kind  and  considerate  to  in- 
quire of  your  guest  if  there  is  any  dish  or  article  of  food  that 
she  particularly  likes,  so  that  you  may  have  it  on  the  table 
while  she  stays,  and,  also,  if  there  is  anything  peculiarly  disa- 
greeable to  her,  so  that  you  may  refrain  from  having  it  during 
her  visit. 

For  such  deficiencies  as  may  be  avoided  or  remedied,  re- 
frain from  making  the  absurd  apology  that  you  consider  her 
"no  stranger,"  and  that  you  regard  her  "just  as  one  of  the  fam- 
ily." If  you  invite  her  at  all,  it  is  your  duty  for  your  own  sake 
as  well  as  hers  to  treat  her  well  in  everything. 

If  she  desires  to  assist  you  in  sewing,  and  has  brought  no 
work  of  her  own,  you  may  avail  yourself  of  the  offer,  and  em- 
ploy her  in  moderation — but  let  it  be  in  moderation  only,  and 
when  sitting  in  the  family  circle.  When  alone  in  her  own  room 
she,  of  course,  would  much  rather  read,  write,  or  occupy  her- 
self in  some  way  for  her  own  benefit  or  amusement. 


26 


ETIQUETTE. 


Let  the  children  be  strictly  forbidden  to  run  into  the  apart- 
ments of  visitors;  interdict  them  froni  going  thither  unless  sent 
with  a  message,  and  then  let  them  be  made  to  understand  that 
they  are  always  to  knock  at  the  door,  and  not  go  in  until  de- 
sired to  do  so.  Also  that  they  are  not  to,  play  and  make  a 
noise  in  the  neighborhood  of  her  room.  And  when  she  comes 
into  the  parlor,  that  they  are  not  to  jump  on  her  lap,  put  their 
hands  into  her  pockets,  or  rummage  her  work-basket,  or  rumple 
and  soil  her  dress  by  clinging  to  it  with  their  hands.  Neither 
should  they  be  permitted  to  amuse  themselves  by  rattling  on 
the  lower  keys  when  she  is  playing  on  the  piano,  or  interrupt 
her  by  teasing  her  all  the  time  to  play  "for  them  to  dance." 
To  permit  children  to  ask  visitors  for  pennies  or  sixpences  is 
mean  and  contemptible.  And  if  money  is  given  them  by  a 
guest,  they  should  be  made  to  return  it  immediately. 

Inquire  or^  the  first  evening  if  your  visitor  is  accustomed  to 
taking  any  refreshment  before  she  retires  for  the  night.  If  she 
is,  have  something  sent  up  to  her  room  every  night,  unless  your 
own  family  are  in  the  same  habit.  These  little  repasts  are  very 
pleasant,  especially  at  the  close  of  a  long  winter  evening,  and 
after  coming  home  from  a  place  of  public  amusement. 

To  "welcome  the  coming — speed  the  parting  guest" — is  a 
good  maxim.  So,  when  your  visitor  is  about  to  leave  you, 
make  all  smooth  and  ready  for  her  departure.  Let  her  be 
called  up  at  an  early  hour,  if  she  is  to  set  out  in  the  morning. 
Send  a  servant  up  to  strap  and  bring  down  her  trunks,' as  soon 
as  she  has  announced  that  'they  are  ready;  and  see  that  an 
early  breakfast  is  prepared  for  her,  and  some  of  the  family  up 
and  dressed  to  share  it  with  her.  Have  a  cab  or  carriage  at 
the  door  in  due  time,  and  let  some  male  member  of  the  family 
accompany  her  to  the  starting  place,  and  see  her  off,  attending 
to  her  baggage  and  procuring  tickets. 

Visitors. — When  you  have  invited  a  friend  to  take  tea  with 
you  endeavor  to  render  her  visit  as  agreeable  as  you  can;  and 
try  by  all  means  to  make  her  comfortable. 

The  servant  who  attends  the  door  should  be  instructed  to 
show  the  guest  upstairs  as  soon  as  she  arrives,  conducting  her 
to  an  unoccupied  apartment,  where  sh'^  may  take  off  her  bon- 
net and  arrange  her  hair,  or  any  part  of  her  dress  that  may  re- 


ETIQUETTE. 


27 


quire  change  and  improvement.  The  lady  should  then  be  left 
to  herself.  Nothing  is  polite  that  can  possibly  incommode  or 
embarrass — therefore  it  is  a  mistaken  civility  for  the  hostess,  or 
some  female  member  of  the  family,  to  follow  the  visitor  up- 
stairs, and  remain  with  her  all  the  time  she  is  preparing  for  her 
appearance  in  the  parlor.  Over  ofhciousness  is  not  politeness, 
and  nothing  troublesome  and  inconvenient  is  ever  agreeable. 

The  toilet-table  should  be  always  weh  furnished  with  a 
clean  hair  brush  and  a  nice  comb;  a  hand-mirror  of  sufficient 
size  to  afford  a  glimpse  of  the  back  of  the  head  and  neck.  A 
small  work-box,  properly  furnished  with  needles,  scissors, 
thimble^ and  thread,  ought  to  find  a  place  on  the  dressing  table, 
in  case  the  visitor  may  have  occasion  to  repair  any  accident 
that  may  have  happened  to  her  dress. 

The  hostess  should  be  in  the  parlor  prepared  to  receive 
her  visitor,  and  to  give  her  at  once  a  seat  in  the  corner  of  a 
sofa,  or  on  a  fauteuil,  or  large  comfortable  chair;  if  a  rocking- 
chair,  a  footstool  is  an  indispensable  appendage.  But  rocking- 
chairs  are  now  seldom  seen  in  a  parlor;  handsome,  stuffed  easy 
chairs  that  are  moved  on  castors  are  substituted. 

If  in  consequence  of  dining  very  late  you  are  in  the  habit 
of  also  taking  tea  at  a  late  hour — or  making  but  slight  prepar- 
ations for  that  repast — waive  that  custom  when  you  expect  a 
friend  whom  you  know  to  be  in  the  practice  of  dining  early, 
and  who,  perhaps,  has  walked  far  enough  to  feel  fatigued  and 
to  acquire  an  appetite.  For  her  accommodation  order  the  tea 
earlier  than  usual,  and  let  it  be  what  may  be  called  a  substan- 
tial tea.  If  there  is  ample  room  at  table,  do  not  have  the  tea 
carried  round,  particularly  if  you  have  but  one  servant  to  hand 
the  whole.  It  is  tedious,  inconvenient,  and  unsatisfactory. 
The  absurd  practice  of  eating  in  gloves  has  been  wisely  abol- 
ished among  genteel  people. 

Do  not,  in  sitting  down  to  table,  inform  your  guest  that 
"you  make  no  stranger  of  her,"  or  that  you  fear  she  will  not 
be  able  to  enjoy  your  "plain  fare."  These  apologies  are  un- 
genteel  and  foolish.  If  your  circumstances  will  not  allow  you 
on  any  consideration  to  make  a  little  improvement  in  your 
usual  family  fare,  your  friend  is,  in  all  probability,  aware  of 
the  fact,  and  will  not  wish  or  expect  you  to  incur  any  incon- 


28 


ETIQUETTE. 


venient  expense  on  her  account.  But,  if  you  are  known  to 
possess  the  means  of  living  well,  you  ought  to  do  so;  and  to 
consider  a  good  though  not  an  extravagantly  luxurious  table 
as  a  necessary  part  of  your  expenditure.  There  is  a  vast  dif- 
ference between  laudable  economy  and  mean  economy;  the 
latter  (whether  it  shows  itself  in  bad  food,  bad  fires,  bad  lights, 
bad  servants)  is  never  excused  in  persons  who  dress  extrava- 
gantly and  live  surrounded  by  costly  furniture,  and  who  are 
known  to  be  wealthy  and  able  to  afford  comfort  as  [well  as 
show. 

If  you  invite  a  friend  to  tea  in  whose  own  family  there  is 
no  gentleman  or  no  man-servant,  it  is  your  dnty  previously  to 
ascertain  that  you  can  provide  her  on  that  evening  with  an  es- 
cort home.  If  you  keep  a  carriage,  it  will  be  most  kind  to 
send  her  home  in  it. 

In  inviting  a  few  friends,  which  means  a  small,  select  com- 
pany, endeavor  to  bring  together  people  who  have  community 
of  tastes,  feelings  and  ideas.  If  you  mix  the  dull  and  stupid 
with  the  bright  and  animated,  the  cold  and  formal  with  the 
frank  and  lively,  the  professedly  serious  with  the  gay  and  cheer- 
ful, the  light  with  the  he^vy,  and,  above  all,  those  who  pride 
themselves  on  their  birth  with  those  who  boast  of  "belonging  to 
the  people;"  none  of  these  "few  friends"  will  enjoy  each  other's 
society — the  evening  will  not  go  off  agreeably,  and  you,  and 
the  other  members  of  your  family,  will  have  the  worst  of  it. 
The  pleasantest  people  in  the  room  will  naturally  congregate 
together,  and  the  task  of  entertaining  the  unentertainable  will 
devolve  on  yourself  and  your  own  people. 

If  a  friend  makes  an  afternoon  call,  and  you  wish  her  to 
stay  and  take  tea,  invite  her  to  do  so  at  once,  as  soon  as  she 
has  sat  down,  and  do  not  wait  until  she  has  risen  to  depart. 
Should  chance  visitors  come  in  before  the  family  have  gone  to 
tea,  let  them  at  once  be  invited  to  partake  of  that  repast,  which 
they  will,  of  course,  decline,  if  they  have  had  tea  already.  In 
a  well-provided  house  there  can  be  no  difficulty  in  adding 
something  to  the  family  tea  table,  which,  in  genteel  life,  should 
never  be  discreditably  parsimonious.  It  is  a  very  mean  prac- 
tice for  the  members  of  the  family  to  slip  out  of  the  parlor  one 
by  one  at  a  time  and  steal  into  an  adjoining  room  to  avoid  in- 


ETIQ^UETTE. 


29 


viting  their  visitor  to  accompany  them.  How  much  better  to 
meet  the  inconvenience  by  conducting  your  accidental  guest  to 
the  table,  unless  she  says  she  has  already  taken  tea,  and  will 
amuse  herself  with  a  book  while  the  family  are  at  theirs. 

Casual  evening  visitors  should  avoid  staying  too  late.  Ten 
o'clock  is  the  usual  time  to  depart,  or  at  least  to  prepare  for 
doing  so.  If  the  visit  is  unduly  prolonged,  there  may  be  evi- 
dent signs  of  irrepressible  drowsiness  in  the  heads  of  the  fam- 
ily, which,  when  perceived,  will  annoy  the  guest,  who  must  then 
feel  that  she  has  stayed  too  long. 

If  you  are  engaged  to  take  tea  with  an  intimate  friend,  who 
assures  you  that  you  will  see  none  but  the  family,  and  you 
afterwards  receive  an  invitation  to  join  a  party  to  a  place  of 
amusement,  which  you  have  long  been  desirous  of  visiting,  you 
may  retract  your  first  engagement,  provided  you  send  an  apol- 
ogy in  due  time,  telling  the  exact  truth,  and  telling  it  in  polite 
terms.  Your  intimate  friend  will  take  no  offence,  considering 
it  perfectly  natural  that  you  should  prefer  the  concert,  the  play, 
or  the  exhibition,  to  a  quiet  evening  passed  at  her  house  with 
no  other  guests.  But  take  care  to  let  her  know  as  early  as  pos- 
sible. And  be  careful  not  to  disappoint  her  again  in  a  similar 
manner. 

Obligations  to  Gentlemen.— In  her  intercourse  with  gentle- 
men a  lady  should  take  care  to  avoid  all  pecuniary  obligation. 
The  civility  which  a  gentleman  conventionally  owes  to  a  lady 
is  a  sufficient  tax — more  she  has  no  right  to  expect  or  accept. 
A  man  of  good  sense  and  of  true  politeness  will  not  be  offended 
at  her  unwillingness  to  become  his  debtor.  On  the  contrary, 
he  will  respect  her  delicacy  and  approve  her  dignity,  and  con- 
sent at  once  to  her  becoming  her  own  banker  on  all  occasions 
where  expense  is  to  be  incurred. 

When  invited  to  join  a  party  to  a  place  of  amusement,  let 
her  consent,  if  she  wishes;  but  let  her  state  expressly  that  it  is 
only  on  condition  of  being  permitted  to  pay  for  her  own  ticket. 
If  she  steadily  adheres  to  this  custom  it  will  soon  be  under- 
stood that  such  is  always  her  commendable  practice;  and  she 
can  then,  with  perfect  propriety,  at  any  time,  ask  for  a  seat 
among  friends  who  intend  going.  To  this  accommodation  she 
could  not  invite  herself  if  in  the  continual  habit  of  visiting  pub- 


/ 


30 


ETIQUETTE. 


lie  places  at  the  expense  of  others.  The  best  time  for  a  lady 
to  pay  for  herself  is  to  put  her  money  into  the  hand  of  the  gen- 
tleman previous  to  their  departure  for  the  place  of  performance. 
He  will  not  be  so  rude  as  to  refuse  it.  If  he  does  refuse,  she 
should  evince  her  resentment  by  going  with  him  no  more. 

We  disapprove  of  ladies  going  to  charity  fairs  in  the  even- 
ing, when  they  require  a  male  escort,  and  when  that  escort  is 
likely  to  be  drawn  into  paying  exorbitant  prices  for  gifts  to  his 
fair  companion — particularly  if  induced  to  do  so  from  the  fear 
of  appearing  mean  or  of  being  thought  wanting  in  benevolence. 
In  the  evening  the  young  ladies  who  "have  tables"  are  apt  to 
become  especially  importunate  in  urging  the  sale  of  their 
goods,  and  appear  to  great  disadvantage  as  amateur  shop-keep- 
ers, exhibiting  a  boldness  in  teasing  that  no  real  shop-woman 
would  presume  to  display.  Then  the  crowd  is  generally  great; 
the  squeezing  and  pushing  very  uncomfortable;  and  most  of 
the  company  far  from  genteel.  Ladies  who  are  ladies  should 
only  visit  fancy  fairs  in  the  day  time,  when  they  can  go  with- 
out gentlemen,  none  of  whom  take  much  pleasure  in  this  mode 
ot  raising  money,  or  rather  of  levying  contributions  for  special 
purposes. 

If  you  have  occasion  to  send  by  a  gentleman  a  patcel  to  a 
carrier's  or  railway  office  give  him,  along  with  it,  the  money  to 
pay  for  its  carriage.  If  you  borrow  change,  return  it  to  him 
punctually.  He  ought  to  take  it  as  a  thing  of  course,  without 
any  comment.  When  you  commission  him  to  buy  anything 
for  you,  if  you  know  the  price,  give  him  the  money  before- 
hand; otherwise,  pay  it  as  soon  as  he  brings  the  article. 

When  visiting  a  fancy  shop  with  a  gentleman,  refrain  from 
excessively  admiring  any  handsome  or  expensive  article  you 
may  chance  to  see  there;  above  all,  express  no  wish  that  you 
were  able  to  buy  it,  and  to  regret  that  you  cannot,  lest  he 
should  construe  these  extreme  tokens  of  admiration  into  hints 
that  you  wish  him  to  buy  it  for  you.  To  allow  him  to  do  so 
would,  on  your  part,  be  very  mean  and  indelicate,  and  on  his 
very  foolish. 

It  ought  to  be  a  very  painful  office  for  young  ladies  to  go 
round  soliciting  from  gentlemen  subscriptions  for  charitable 
purposes.    Still  it  is  done.    Subscription  papers  should  only 


ETIQUETTE. 


31 


be  offered  by  persons  somewhat  advanced  in  life  and  of  un- 
doubted respectability;  and  then  the  application  should  be  made 
exclusively  to  those  whose  circumstances  are  known  to  be 
affluent.  When  you  ask  money  for  a  charitable  purpose,  do 
so  only  when  quite  alone  with  the  person  to  whom  you  apply. 
It  is  taking  an  undue  advantage  to  make  the  request  in  the 
presence  of  others,  particularly  if  there  is  not  wealth  as  well 
as  benevolence.  There  is  a  time  for  all  things,  and  young 
ladies  are  deservedly  unpopular  when,  even  in  the  cause  of 
charity,  they  seize  every  opportunity  to  levy  contributions  on 
the  purses  of  gentlemen. 

It  is  wrong  to  trouble  gentlemen  with  commissions  that 
may  cause  them  inconvenience  and  expense.  We  repeat  that 
a  lady  cannot  be  too  particular  in  placing  herself  under  obliga- 
tions to  a  gentleman.  She  should  scrupulously  avoid  it  in 
every  little  thing  that  may  involve  him  in  expense  on  her  ac- 
count; and  he  will  respect  her  the  more. 

Presents. — Having  accepted  a  present,  it  is  your  duty,  and 
ought  to  be  your  pleasure,  to  let  the  giver  see  that  you  make 
use  of  it,  as  intended,  and  that  it  is  not  thrown  away  upon  you. 
If  it  is  an  article  of  dress  or  of  personal  decoration,  take  occa- 
sion, on  the  first  suitable  opportunity,  to  wear  it  in  presence  of 
the  giver.  If  an  ornament  for  the  centre  table  or  the  mantel- 
piece, place  it  there.  If  a  book,  do  not  delay  reading  it.  After- 
wards, speak  of  it  to  her  as  favorably  as  you  can.  If  of  fruit 
or  flowers,  refer  to  them  the  next  time  you  see  her. 

In  all  cases  when  a  gift  is  sent  to  you  return  a  note  of 
thanks,  or  at  least  a  verbal  message  to  that  effect. 

Never  inquire  of  the  giver  what  was  the  price  of  her  gift, 
or  where  she  bought  it.  To  do  so  is  considered  extremely 
rude. 

When  an  article  is  presented  to  you  for  a  specified  purpose, 
it  is  your  duty  to  use  it  for  that  purpose  and  for  no  other,  ac- 
cording to  the  wish  of  the  donor.  It  is  mean  and  dishonorable 
to  give  away  a  present — at  least  without  obtaining  permission 
from  the  original  giver.  You  have  no  right  to  be  liberal  and 
generous  at  the  expense  of  another,  or  to  accept  a  gift  with  a 
secret  determination  to  bestow  it  yourself  on  somebody  else. 
If  it  is  an  article  that  you  do  not  want — that  you  posses-  rA- 


33 


ETIQUETTE. 


ready,  or  that  you  cannot  use  for  yourself,  it  is  best  to  say  so 
candidly,  at  once  expressing  your  thanks  for  the  offer,  and  re- 
questing your  friend  to  keep  it  for  some  other  person  to  whom 
it  will  be  advantageous. 

It  is  fit  that  the  purchaser  of  the  gift  should  have  the  pleas- 
ure of  doing  a  kindness  with  her  own  hand,  and  eliciting  the 
gratitude  of  one  whom  she  knows  herself. 

Making  a  valuable  present  to  a  rich  person  is,  in  most  cases, 
a  work  of  supererogation,  unless  the  gift  is  of  something  rare 
or  unique,  which  cannot  be  purchased,  and  which  may  be  seen 
and  used  to  more  advantage  at  the  house  of  your  friend  than 
while  in  your  possession.  But  to  give  an  expensive  article  of 
dress,  jewelery,  or  furniture,  to  one  whose  means  of  buying 
such  things  are  quite  equal  (if  not  superior)  to  your  own,  is  an 
absurdity,  though  not  a  very  uncommon  one,  as  society  is 
now  constituted. 

There  are  persons  who,  believing  that  presents  are  generally 
made  with  some  mercenary  view,  and  being  unwilling  them- 
selves to  receive  favors  or  incur  obligations,  make  a  point  of 
repaying  them  as  soon  as  possible  by  a  gift  of  something  equi- 
valent. This  at  once  implies  that  they  suspect  the  motive.  If 
sincere  in  her  friendship,  the  donor  of  the  first  present  will  feel 
hurt  at  being  directly  paid  for  it,  and  consider  that  she  has 
been  treated  rudely  and  unjustly.  On  the  other  hand,  if  com- 
pensation was  secretly  desired  and  really  expected,  she  will  be 
disappointed  at  receiving  nothing  in  return.  Therefore,  among 
persons  who  can  conveniently  provide  themselves  with  what- 
ever they  may  desire,  the  bestowal  of  presents  is  generally  a 
most  unthankful  business.  If  you  are  in  opulent  circumstances 
it  is  best  to  limit  your  generosity  to  such  friends  only  as  do  not 
abound  in  the  gifts  of  fortune,  and  whose  situation  denies 
them  the  means  of  indulging  their  tastes.  By  them  such  acts 
of  kindness  will  be  duly  appreciated  and  gratefully  remem- 
bered; and  the  article  presented  will  have  a  double  value  if  it 
is  to  them  a  novelty. 

When  a  young  lady  of  fortune  is  going  to  be  married  her 
friends  are  all  expected  to  present  her  with  bridal-gifts.  It  is 
a  custom  that  sometimes  bears  heavily  on  those  whose  con- 
dition allows  them  but  little  to  spare.    And  from  that  litde  it 


ETIQUETTE. 


33 


may  be  very  hard  for  them  to  squeeze  out  enough  to  purchase 
some  superfluous  ornament,  or  some  article  for  a  centre  table, 
when  it  is  already  covered  with  the  gifts  of  the  wealthy — gifts 
lavished  on  one  who  is  really  in  fio  need  of  such  things,  and 
whose  marriage  confers  no  benefit  on  any  one  but  herself. 

When  the  young  couple  have  not  an  abundance  of  the 
"goods  of  this  world,"  the  case  is  different;  and  it  may  then  be 
an  act  of  real  kindness  for  the  opulent  friends  of  the  bride  to 
present  her  with  any  handsome  article  of  dress  or  of  furniture 
that  they  think  will  be  acceptable.  What  we  contend  is,  that 
on  the  occasion  of  a  marriage  in  a  wealthy  family  the  making 
of  presents  should  be  confined  to  the  immediate  relatives  of 
the  lady,  and  only  to  such  of  them  as  can  well  afford  it. 

At  christenings  it  is,  fortunately,  the  sponsors  ♦only  that  are 
expected  to  make  gifts  to  the  infant. 

The  presentation  of  Christmas  and  New  Year's  gifts  is 
often  a  severe  tax  on  persons  with  whom  money  is  not  plenty. 
It  would  be  well  if  it  were  the  universal  custom  to  expect  and 
receive  no  presents  from  any  but  the  rich. 

In  making  gifts  to  children  choose  for  them  only  such  things 
as  will  afford  them  somewhat  of  lasting  amusement.  For  boys, 
kites,  tops,  balls,  marbles,  wheelbarrows,  carts,  gardening  uten- 
sils, and  carpenters*  tools,  &c. 

Young  ladies  should  be  careful  how  they  accept  presents 
from  gentlemen.  No  truly  modest  and  dignified  woman  will 
incur  such  obligations.  And  no  gentleman  who  really  respects 
her  will  offer  her  anything  more  than  a  bouquet,  a  book,  one  or 
two  autographs  of  distinguished  persons,  or  a  few  relics  or 
mementoes  of  memorable  places — things  that  derive  their  chief 
value  from  associations.  But  to  present  a  young  lady  with 
articles  of  jewelry,  or  of  dress,  or  with  a  costly  ornament,  ought 
to  be  regarded  as  an  offence  rather  than  a  compliment,  excusa- 
ble only  in  a  man  sadly  ignorant  of  the  refinements  of  society. 
And  if  he  is  so,  she  should  set  him  right,  and  civilly,  but  iirmly, 
refuse  to  be  his  debtor. 

In  presenting  a  dress  to  a  friend  whose  circumstances  are 
not  so  good  as  your  own,  and  who  you  know  will  gladly  re- 
ceive it,  select  one  of  excellent  quality,  and  of  a  color  that  you 
think  she  will  like.  She  will  feel  mortified  if  you  give  her  one 
that  is  low-priced,  flimsy,  and  of  an  unbecoming  tint. 
3 


34 


ETIQUETTE. 


When  you  give  a  dress  to  a  poor  woman  it  is  far  better  to 
buy  for  her  a  substantial  new  one  than  to  bestow  on  her  an  old 
thin  dress  of  your  own.  The  poor  have  little  time  to  sew  for 
themselves,  and  second-hand  fine  clothes  last  them  but  a  very 
short  time  before  they  are  fit  only  for  the  rag-bag. 

Dressing  for  Hotel  Dinners. — In  dressing  for  a  hotel  din- 
ner it  is  not  in  good  taste  to  adopt  a  full  evening  costume,  and 
to  appear  as  if  attired  for  a  ball;  for  instance,  with  a  colored 
velvet  robe,  or  one  of  a  splendid  brocade,  or  a  transparent 
gauze  material  over  a  satin,  or  with  short  sleeves  and  bare  neck 
in  cold  weather,  or  with  flowers  or  jewels  in  the  hair.  Such  cos- 
tumes  should  be  reserved  for  evening  parties.  If  worn  at  the 
table  d'hote^  it  may  be  suspected  that  you  have  no  other  place 
in  which  to  display  them.  Your  dress  need  not  be  more  showy 
than  you  would  wear  when  dining  at  a  private  house.  There  is 
no  place  where  dress  escapes  with  less  scrutiny  than  at  a  hotel. 
Still  it  is  in  bad  taste  to  go  to  the  dinner  table  in  ungenteel  and 
unbecoming  habiliments,  such  as  a  figured  or  party-colored 
mousseline-de-laine^  a  thing  which  has  always  the  effect  of  cal- 
ico, and  like  calico  gives  an  unladylike  look  even  to  the  most 
decided  lady. 

A  profusion  of  jewelry  at  a  public  table  is  in  very  bad 
taste,  particularly  if  the  jewelry  is  palpably  false;  for  instance, 
a  brooch  with  mock  diamonds,  or  a  string  of  wax  beads, 
meant  for  pearls,  or  glass  things  imitating  topazes  or  garnets. 
A  large  imitation  gem  always  betrays  its  real  quality  by  its 
size. 

Endeavor  to  make  your  arrangements  so  as  to  be  dressed 
for  dinner,  and  seated  in  the  ladies'  drawing-room  about  ten  or 
fifteen  minutes  before  the  dining  hour,  that  you  may  be  ready 
to  go  in  with  the  rest  of  the  company. 

In  seating  yourself,  look  down  for  a  moment  to  see  if  you 
have  placed  the  foot  of  your  chair  on  the  dress  of  the  lady 
sitting  next  to  you;  and,  if  you  have  done  so,  remove  it 
instantly,  that  her  dress  may  not  be  torn  when  she  attempts 
to  rise. 

Sit  close  to  the  table,  but  never  lean  your  elbows  upon  it. 
To  sit  far  from  it  and  reach  forward  is  very  awkward.  Having 
unfolded  your  napkin,  secure  it  to  your  waist  by  a  pin  to  pre- 


ETIQUETTE. 


35 


vent  its  slipping  down  and  falling  under  the  table.  This  may 
be  done  so  that  the  pinning  will  not  be  perceptible. 

Refrain  from  loud  talking  or  loud  laughing.  Young  ladies 
are  never  conspicuously  noisy  at  a  dinner  table  or  anywhere 
else.  Still  more  carefully  refrain  from  whispering  or  ex- 
changing significant  glances.  Whispers  are  always  overheard, 
and  glances  are  always  observed. 

In  the  best  society,  fish  is  now  usually  eaten  with  a  siWer 
fish  knife  and  fork.  The  method  of  eating  it  by  the  aid  of  a 
piece  of  bread  held  in  the  left  hand,  while  the  fork  is  kept  in 
the  right,  is  now  fast  becoming  obsolete.  Servants  and  all 
other  persons  should  be  taught  that  butter-sauce  should  not 
be  poured  over  the  fish,  but  put  on  one  side  of  the  plate,  that 
the  eater  may  use  it  profusely  or  sparingly,  according  to  taste, 
and  be  enabled  to  mix  it  conveniently  with  the  sauce  from  the 
fish-castors. 

Do  not  attempt  removing  a  cover  from  the  dish  that  you 
may  help  yourself  before  the  rest  of  the  company.  Leave  all 
that  to  the  waiters;  tell  them  what  you  want  in  a  distinct  but 
not  in  a  loud,  conspicuous  voice.  Where  servants  are  numer- 
ous, they  should  always  go  by  their  surnames,  which  will  pre- 
vent the  confusion  arising  from  half  a  dozen  Johns  or  as  many 
Williams. 

If  the  waiters  are  attentive,  and  in  sufficient  number,  you 
will  have,  at  a  good  hotel,  little  or  no  occasion  to  help  your- 
self to  anything.  Do  not  under  any  circumstances  reach  across 
the  table,  or  rise  on  your  feet  to  get  at  any  particular  dish  you 
may  want.  Trouble  no  one  of  the  company;  but  wait  till  you 
see  a  servant  at  hand.  If  in  turning  to  speak  to  a  waiter  you 
find  him  in  the  act  of  serving  some  one  else,  say,  ''When  you 

are  at  leisure  I  will  thank  you  for  some  It  is  selfish  to 

be  continually  sending  out  of  the  room  the  man  who  waits  near 
you  for  the  purpose  of  bringing  extra  things  for  yourself;  try 
to  be  satisfied  with  what  you  find  on  the  table,  and  recollect 
that  you  are  depriving  others  of  his  services  while  you  are  send- 
ing him  back  and  forward  on  errands  to  the  kitchen. 

Many  persons  hold  silver  forks  awkardly  as  if  not  accus- 
tomed to  them.  It  is  fashionable  to  use  your  knife  only  while 
cutting  up  the  food  small  enough  to  be  eaten  with  the  fork 


36 


ETIQUETTE. 


alone.  While  cutting  keep  your  fork  in  your  left  hand,  the 
hollow  or  coricave  side  downward,  the  fork  in  a  very  slanting 
position,  and  your  forefinger  far  down  upon  its  handle.  When 
you  have  done  cutting  up  what  you  are  going  to  eat,  lay  aside 
your  knife,  transfer  the  fork  to  your  right  hand,  and  take  a 
small  piece  of  bread  in  your  left.  If  eating  anything  soft,  use 
your  silver  fork  somewhat  as  a  spoon,  turning  up  the  hollow 
side  that  the  cavity  may  hold  the  food.  If  engaged  in  talking, 
do  not  meanwhile  hold  your  fork  bold  upright,  but  incline  it 
downward,  so  as  to  be  nearly  on  a  level  with  your  plate.  Re- 
member always  to  keep  your  own  knife,  fork,  and 'spoon  out 
of  the  dishes.  It  is  an  insult  to  the  company,  and  a  disgrace 
to  yourself  to  dip  into  a  dish  anything  that  has  been,  even  for 
a  moment,  in  your  mouth.  To  take  butter  and  salt  with  your 
own  knife  is  an  abomination. 

Sometimes  these  errors  are  committed  out  of  pure  abstrac- 
tion, and  by  people  who  have  been  accustomed  all  their  lives 
to  good  society.  We  once  dined  with  a  professor  who  actually 
ate  a  delicious-looking  beef  steak  pie  out  of  the  very  dish  in 
which  it  was  brought  to  table,  and  was  so  engaged  in  giving 
utterance  to  his  profound  learning  that  he  never  noticed  that 
he  had  been  guilty  of  the  least  impropriety.  Fortunately  for 
the  company,  we  remember,  there  was  a  fine  shoulder  of  mut- 
ton at  the  other  end  of  the  table;  so  the  professor  had  the  pie 
all  to  himself.  But  fits  of  abstraction  are  no  excuse.  Good 
habits  should  be  so  formed,  and  should  so  become  part  of  our 
nature,  that  we  follow  them  even  when  the  mind  is  engrossed 
with  other,  and  it  may  be  more  important,  affairs. 

In  eating  bread  at  dinner  break  off  little  bits,  instead  of 
putting  the  whole  piece  in  your  mouth  and  biting  at  it. 

No  lady  looks  worse  than  when  gnawing  a  bone,  even  of 
game  or  poultry.  Few  ladies  do  it.  In  fact,  nothing  should 
be  sucked  or  gnawe-d  in  public.  Always  pare  apples  and 
peaches,  and  crack  no  nuts  with  the  teeth.  In  eating  cherries, 
put  your  half-closed  hand  before  your  mouth  to  receive  the 
stones;  then  lay  them  on  one  side  of  your  plate. 

Do  not  eat  incongruous  and  unsuitable  things  from  the 
same  plate,  telling  the  waiter  that  "he  need  not  change  it,  as  it 
will  do  very  well." 


ETIQUETTE. 


37 


If  a  lady  wish  to  eat  lobster,  let  her  request  the  waiter  that 
attends  her,  to  extract  a  portion  of  it  from  the  shell,  and  bring 
it  to  her  on  a  clean  plate,  also  to  place  a  castor  near  her.  Nov- 
ices in  lobster  sometimes  eat  it  simply  with  salt,  or  with  vinegar 
only,  or  with  black  pepper.  To  prepare  it  according  to  the 
the  usual  custom — cut  up,  very  small,  the  pieces  of  lobster, 
and  on  another  plate  make  the  dressing.  First,  mash  together 
some  hard-boiled  yoke  of  egg,  and  some  of  the  red  coral  of 
the  lobster,  with  a  little  salt  and  cayenne.  Mix  in,  with  a  fork, 
mustard  to  your  taste,  and  then  a  liberal  allowance  of  salad  oil, 
finishing  with  vinegar.  Transfer  the  bits  of  lobster  to  the  plate 
that  has  the  dressing,  and  combine  the  whole  with  a  fork. 
Lettuce  salad  is  dressed  in  the  same  manner. 

At  a  public  table  a  lady  should  never  volunteer  to  dress  salad 
for  others  of  the  company.  Neither  should  she  cut  up  a  pie 
and  help  it  round.  These  things  ought  only  to  be  done  by  a 
gentleman,  or  a  servant. 

If  a  gentleman  with  whom  you  are  acquainted  has  dressed 
a  salad,  and  offers  the  plate  to  you,  take  what  you  want,  and 
immediately  return  to  him  the  remainder,  and  do  not  pass  it  : 
on  to  persons  in  your  vicinity.  It  is  his  privilege  and  not  yours 
to  offer  it  to  others,  as  he  has  had  the  trouble  of  dressing  it. 
And  it  is  just  that  he  should  have  a  portion  of  it  for  himself, 
which  will  not  be  the  case  if  you  officiously  hand  it  about  to 
people  around  you. 

It  was  formerly  considered  ill-bred  to  refuse  to  take  wine 
with  a  gentleman.  Now  it  is  no  longer  an  offence  to  decline 
these  invitations.  If  you  have  no  conscientious  scruples,  and 
if  you  are  acquainted  with  the  gentleman,  or  have  been  intro- 
duced to  him,  you  may  comply  with  his  civility;  and  when  both 
glasses  are  filled,  look  at  him,  bow  your  head,  and  taste  the 
wine. 

If  a  stranger,  whom  you  do  not  know,  and  to  whom  you 
have  had  no  introduction,  takes  the  liberty  of  asking  you  to 
drink  wine  with  him,  refuse  at  once,  positively  and  coldly,  to 
prove  that  you  consider  it  an  unwarrantable  freedom.  And  so 
it  is. 

If  you  are  helped  to  anything  whose  appearance  you  do  not 
like,  or  in  which  you  are  disappointed,  when  you  taste  it,  you, 


38 


ETIQUETTE. 


of  course,  at  a  hotel  table,  are  not  obliged  to  eat  it.  Merely 
leave  it  on  your  plate,  without  audibly  giving  the  reason,  and 
then,  in  a  low  voice,  desire  the  waiter  to  bring  you  something 
else.  It  is  well,  while  at  table,  to  avoid  any  discussion  of  the 
demerits  of  the  dishes.  On  the  other  hand,  you  may  praise 
them  as  much  as  you  please. 

In  refusing  to  be  helped  to  any  particular  thing,  never  give 
as  a  reason  that,  "You  are  afraid  of  it,"  or  "that  it  will  disagree 
-with  you."  It  is  sufficient  simply  to  refuse,  and  then  no  one 
has  a  right  to  ask  why.  While  at  table  all  allusions  to  dyspep- 
sia, indigestion,  or  any  other  disorders  of  the  stomach,  are  vul- 
gar and  disgusting.  The  word  stomach  should  n^verbe  uttered 
at  any  table,  or,  indeed,  anywhere  else,  except  to  your  physi- 
cian,or  in  a  private  conversation  with  a  female  friend  interested 
in  your  health.  It  is  a  disagreeable  word  (and  so  are  all  its 
associations)  and  should  never  be  mentioned  in  public  to  "ears 
polite."  Also  make  no  remark  on  what  is  eaten  by  persons 
near  you  (except  they  are  children  and  under  your  care),  such 
as  its  being  unwholesome,  indigestible,  feverish,  or  in  any  way 
improper.  It  is  no  business  of  yours,  and,  besides,  you  are  not 
to  judge  of  others  by  yourself.  When  the  finger-glasses  are 
sent  round,  dip  a  clean  corner  of  the  napkin  into  the  water, 
and  wet  round  your  lips  with  it^  but  omit  the  singular  foreign 
fashion  of  taking  water  into  your  mouth,  rinsing  and  gurgling 
it  round  and  then  spitting  it  back  into  the  glass.  Wait  till  you 
can  give  your  mouth  a  regular  and  efficient  washing  up-stairs. 
Dip  your  fingers  into  the  glass,  rub  them  with  the  slice  of  lemon 
that  may  be  floating  on  the  surface,  and  then  wipe  them  on  the 
napkin. 

At  hotels  the  interval  between  dinner  and  tea  is  usually 
short;  the  tea  hour  being  early  that  the  guests  may  have 
ample  time  to  prepare  for  going  to  places  of  amusement. 
Yet  there  are  ladies  who,  though  spending  all  the  evening  at 
home,  will  remain  sitting  idly  in  the  parlor  till  eight  o'clock, 
keeping  the  table  standing  and  servants  waiting  in  attendance. 
This  is  very  inconsiderate.  The  servants  certainly  require 
rest,  and  should  be  exempt  from  all  unnecessary  attendance. 

On  the  subject  of  rest  for  hotel  servants  good  feeling  sug- 
gests that  we  should  say  a  few  words.    No  one  who  has  had 


ETIQUETTE. 


39 


much  experience  of  hotel  life  can  have  failed  to  notice  the 
wearied  look  which  the  domestics  in  these  large  establishments 
too  often  wear.  To  the  visitor  fresh  from  seeing  every  day  the 
blythe  faces  of  country  folk,  their  jaded  look  invariably  sug- 
gests that  they  would  be  all  the  better  for  going  off  to  bed  and 
sleeping  for  a  week.  We  should  do  everything  in  our  power 
to  lessen  their  labors  by  refraining  from  making  unreasonable 
demands  on  their  time.  Consideration  for  others  is  the  first 
mark  of  the  lady,  and  the  fact  that  a  woman  observes  all  the 
mere  forms  of  etiquette  will  never  convince  us  that  she  is  one 
of  the  true  nobility  so  long  as  we  can  see  that  she  has  no  con- 
sideration for  the  rest  of  those  to  whom  fortune  has  granted 
but  little  repose. 

In  making  acquaintance  with  a  stranger  at  a  hotel,  there  is 
no  impropriety  (but  quite  the  contrary)  in  inquiring  of  her 
from  what  place  she  comes.  In  introducing  yourself  give 
your  name  audibly,  or,  what  is  better,  if  you  have  a  card  with 
you,  present  that,  and  she  should  do  the  same  in  return. 
Before  you  enter  into  conversation  on  any  subject  connected 
with  religion  it  will  be  well  to  ask  her  to  what  church  she  be- 
longs. This  knowledge  will  guard  you  from  indulging  inad- 
vertently in  sectarian  remarks  that  may  be  displeasing  to  her, 
besides  producing  a  controversy  which  may  be  carried  too  far. 

When  you  give  a  gratuity  to  a  servant — for  instance,  to  the 
man  who  waits  on  you  at  table,  or  he  that  attends  your  room, 
or  to  the  chambermaid  or  messenger — give  it  at  no  regular 
time,  but  whenever  you  think  proper  or  find  it  convenient.  It 
is  injudicious  to  allow  them  to  suppose  that  they  are  to  do  you 
no  particular  service  without  being  immediately  paid  for  it.  It 
is,  at  the  same  time,  right  and  customary  to  pay  them  extra  for 
carrying  your  baggage  up  and  down  stairs  when  you  are  de- 
parting from  the  house  or  returning  to  it.  If  you  are  a  perma- 
nent boarder,  and,  from  ill  health,  require  extra  attendance,  it 
is  well  to  give  a  certain  sum  monthly  to  each  of  the  servants 
who  wait  upon  you,  and  then  they  will  not  expect  anything 
more  except  on  extraordinary  occasions. 

All  persons  who  go  to  hotels  are  not  able  to  lavish  large 
and  frequent  gratuities  on  the  servants.  But  all,  for  the  price 
they  pay  to  the  proprietor,  are  entitled  to  an  ample  share  of 
attention  from  the  domestics. 


40 


ETIQUETTE. 


In  all  hotels  it  is  against  the  rule  to  take  out  of  the  ladies' 
drawing-room  any  books  that  may  be  placed  there  for  the  gen- 
eral convenience  of  the  company,  such  as  dictionaries,  guide- 
books, directories,  magazines,  &c.  If  you  borrow  a  file  Os 
newspapers  from  the  reading  room,  get  done  with  it  ar, 
soon  as  you  can,  lest  it  should  be  wanted  by  others,  and  af 
soon  as  you  have  finished  ring  for  a  servant  to  carry  the  fiL 
back. 

Correspondence. — Much  time  is  wasted,  particularly  b^ 
young  ladies,  in  writing  and  answering  such  epistles  as  are 
termed  "letters  of  friendship" — meaning  long  documents  filled 
with  regrets  at  absence,  asseverations  of  affection,  modest  de- 
precations of  self,  and  flattering  references  to  the  correspon- 
dent, or  else  anticipations  of  what  may  be  coming  and  lamen- 
tations of  what  may  be  past,  which  are  of  no  manner  of  use  but 
to  foster  a  sickly,  morbid  feeling,  to  encourage  nonsense,  and 
destroy  a  relish  for  such  true  friendship  as  is  good  and  whole- 
some. 

A  still  worse  species  of  voluminous  female  correspondence 
is  that  which  turns  entirely  on  love,  or  rather  on  what  arc 
called  "beaux,"  or  entirely  on  hate — for  instance,  hatred  oi 
stepmothers.  This  topic  is  considered  the  more  piquant  from 
its  impropriety,  and  from  its  being  carried  on  in  secret. 

Then  there  are  young  ladies  born  with  the  organ  of  letter 
writing  amazingly  developed  and  increased  by  habitual  prac 
tice,  who  can  scarcely  become  acquainted  with  a  gentlemai 
possessing  brains,  without  volunteering  a  correspondence  witl 
him.  And  then  ensues  a  long  epistolary  dialogue  abou  • 
nothing,  or,  at  least,  nothing  worth  reading  or  remembering; 
trenching  closely  on  gallantry,  but  still  not  quite  that;  afi"ected 
simplicity  on  the  part  of  the  lady,  and  an  unaffected  imperti- 
nence on  that  of  the  gentleman,  alternating  with  pretended 
poutings  on  her  side  and  half  or  whole  laughing  apologies  on 
his.  Sometimes  there  are  attempts  at  moralizing  or  criticizing, 
or  sentimentalizing — but  nothing  is  ever  elicited  that,  to  a  third 
person,  can  afford  the  least  amusement  or  improvement,  or  ex- 
cite the  least  interest. 

No  young  lady  ever  engages  in  a  correspondence  with  a 
gentleman  who  is  neither  her  relative  nor  her  betrothed  with- 


ETIQUETTE. 


41 


out  eventually  lessening  herself  in  his  eyes.  Of  this  she  may 
rest  assured.  With  some  men  it  is  even  dangerous  for  a  lady 
to  write  a  note  on  the  commonest  subject.  He  may  show  the 
superscription  or  the  signature,  or  both,  to  his  idle  friends,  and 
make  insinuations  much  to  her  disadvantage,  which  his  com- 
rades will  be  sure  to  circulate  and  exaggerate. 

Above  all,  let  no  lady  correspond  with  a  married  man,  un- 
less she  is  obliged  to  consult  him  on  business,  and  from  that 
plain,  straightforward  path  let  her  not  diverge.  Even  if  the 
wife  sees  and  reads  every  letter,  she  will,  in  all  probability,  feel 
a  touch  of  jealousy  (or  more  than  a  touch)  if  she  finds  that 
they  excite  interest  in  her  husband  or  give  him  pleasure.  This 
will  inevitably  be  the  case  if  the  married  lady  is  inferior  in  in- 
tellect to  the  single  one,  and  has  a  lurking  consciousness  that 
she  is  so. 

Having  hinted  what  the  correspondence  of  young  ladies 
ought  not  to  be,  we  will  try  to  convey  some  idea  of  what  it 
ought.  Let  us  premise  that  there  is  no  danger  of  any  errors 
in  grammar  or  spelling,  and  but  few  faults  of  punctuation,  and 
that  the  fair  writers  are  aware  that  a  sentence  should  always 
conclude  with  a  period,  or  full  stop,  to  be  followed  by  a  capi- 
tal letter  beginning  the  next  sentence,  and  that  a  new  para- 
graph should  be  allotted  to  every  change  of  subject,  provided 
that  there  is  room  on  the  sheet  of  paper.  And  still  it  is  well 
to  have  always  at  hand  a  dictionary  and  a  grammar,  in  case  of 
unaccountable  lapses  of  memory.  However,  persons  who  have 
read  much,  and  read  to  advantage,  generally  find  themselves  at 
no  loss  in  orthography,  grammar,  and  punctuation.  To  spell 
badly  is  disgraceful  to  a  lady  or  gentleman,  and  it  looks  as  if 
they  had  finished  reading  as  soon  as  they  left  school. 

The  wording  of  your  letter  should  be  as  much  like  conver- 
sation as  possible,  containing,  in  a  condensed  form,  just  what 
you  would  be  most  likely  to  talk  about  if  you  saw  your  friend. 
A  letter  is  of  no  use  unless  it  conveys  some  information,  excites 
some  interest,  or  affords  some  improvement.  It  may  be  hand- 
somely written,  correct  in  spelling,  punctuation,  and  grammar, 
and  yet  stiff  and  formal  in  style — affectedly  didactic,  and,  there- 
fore tiresome,  or  mawkishly  sentimental,  and,  therefore,  foolish. 
It  may  be  refined  and  high-flown  in  words,  but  flat  and  barren 


43 


ETIQUETTE. 


in  ideas,  containing  nothing  that  a  correspondent  cares  to 
know. 

Inexperienced  letter  writers  often  feel  provoked  with  them- 
selves when  they  have  filled  a  sheet  without  touching  upon 
some  topics  that  they  fully  intended  to  introduce,  and  perceive 
they  have  spread  out  one  of  inferior  importance  over  half  their 
paper.  This  may  be  avoided  by  considering  before  you  begin 
all  that  you  wish  to  write  about,  and  allowing  to  each  topic  its 
proper  space. 

If  your  correspondent  requires  that  her  letters  be  kept 
private  from  all  friends,  make  it  a  point  of  honor  to  comply 
with  her  wishes,  only  make  an  exception  in  favor  of  your 
mother,  in  case  she  should  desire  to  see  the  correspondence, 
for  young  ladies  shold  gracefully  acknowledge  their  parents' 
right  of  inspection;  though,  where  there  is  a  proper  confidence 
on  both  sides,  it  will  rarely  be  enforced. 

The  more  rational  and  elevating  the  topics  are  on  which 
you  write,  the  less  will  you  care  for  your  letters  being  seen,  or 
for  paragraphs  being  read  out  of  them,  and  where  there  is  no 
need  of  any  secrecy  it  is  best  not  to  bind  your  friend  by 
promises,  but  to  leave  it  to  her  discretion. 

Do  not  feel  bound  to  write  to  every  one  who  begs  you  to  do 
so,  but  choose  carefully  whom  you  will  have  in  that  relation, 
and  when  you  have  a  few  choice  correspondents  do  not  neg- 
lect them,  and  begin  every  letter  with  an  apology,  but  write  in 
due  season,  and  waste  no  paper  on  commonplace  excuses. 

Madame  de  Sevigne  praises  her  daughter  for  her  attention 
to  dates,  which,  she  says,  shows  an  interest  in  the  correspon- 
dence; a  dateless  letter  certainly  loses  much  of  its  value,  and 
they  are  but  too  common. 

Remember  the  liability  of  a  letter  to  miscarry,  to  be  opened 
by  the  wrong  person,  to  be  seen  by  other  eyes  than  those  for 
whom  it  is  meant,  and  be  very  careful  what  you  write  to  the 
disadvantage  of  any  one.  Praise  and  admire,  but  beware  of 
blame.  Your  judgment  may  be  wrong,  and  you  know  not 
when  or  where  it  may  come  up  against  you  and  make  you 
sorry  you  ever  penned  it. 

As  you  finish  each  page  of  your  letter  read  it  over  to  see 
that  there  are  no  errors.    If  you  find  any,  correct  them  care- 


ETIQUETTE. 


43 


fully.  In  writing  a  familiar  letter,  a  very  common  fault  is  tauto- 
logy, or  %  too  frequent  repetition  of  the  same  word — for  in- 
stance, "Yesterday  I  received  a  letter  from  my  sister  Mary, 
which  was  the  first  letter  I  have  received  from  my  sister  since 
she  left."  The  sentence  should  be,  "Yesterday  I  received  a 
letter  from  my  sister  Mary,  the  first  since  she  left  us." 

Unless  you  are  writing  to  one  of  your  own  family,  put 
always  the  pronoun  "my"  before  the  words  "sister,"  "father," 
"mother,"  and  not  without  it,  as  if  they  were  also  the  relatives 
of  your  correspondent. 

To  end  a  sentence  with  the  word  "left"  (for  departed)  is 
awkward  and  unsatisfactory — for  instance,  "It  is  two  days  since 
he  left."  Left  what?  It  is  one  of  the  absurd  innovations  that 
have  crept  in  among  us  of  late  years,  and  are  supposed  to  be 
fashionable. 

Avoid  in  writing,  as  in  talking,  all  words  that  do  not  ex- 
press the  true  meaning.  Unless  you  know  that  your  corres- 
pondent is  well  versed  in  French,  refrain  from  interlarding 
your  letters  with  Gallic  words  or  phrases. 

Do  not  introduce  long  quotations  from  poetry.  Three  or 
four  lines  of  verse  are  sufficient;  one  line  or  two  are  better 
still.  Write  them  rather  smaller  than  your  usual  hand,  and 
leave  a  space  at  the  beginning  and  end,  marking  their  com- 
mencement and  termination  with  inverted  commas,  thus  ^  ". 

Unless  to  persons  living  in  the  same  house,  do  not  enclose 
one  letter  to  another.  And  even  then  it  is  not  always  safe  to 
do  so.  Let  each  letter  be  transmitted  on  its  own  account  by 
mail,  with  its  own  full  direction  and  its  own  postage  stamp. 
Confide  to  no  one  the  delivery  of  an  important  letter  intended 
for  another  person. 

To  break  the  seal  of  a  letter  directed  to  another  person  is 
punishable  by  law.  To  read  secretly  the  letter  of  another  is 
morally  as  felonious.  A  woman  who  would  act  thus  meanly 
is  worse  than  those  who  apply  their  eyes  or  ears  to  key-holes 
or«door  cracks,  or  who  listen  under  windows,  or  who,  in  a 
dusky  parlor,  before  the  lamps  are  lighted,  ensconce  them- 
selves in  a  corner,  and  give  no  note  of  their  presence  while 
listening  to  a  conversation  not  intended  for  them  to  hear. 

We  do  not  conceive  that,  unless  he  authorizes  her  to  do  so 


44 


ETIQUETTE. 


(which  he  had  best  not),  a  wife  has  a  right  to  open  her  hus-> 
band's  letters,  or  he  to  read  hers.  Neither  wife  nor  husband 
has  any  right  to  entrust  to  the  other  the  secrets  of  their  friends; 
and  letters  may  contain  such  secrets.  Unless  under  extraor- 
dinary circumstances,  parents  should  not  consider  themselves 
privileged  to  inspect  the  correspondence  of  grown-up  chil- 
dren. Brothers  and  sisters  always  take  care  that  their  epistles 
shall  not  be  unceremoniously  opened  by  each  other.  In  short, 
a  letter  is  the  property  of  the  person  to  whom  it  is  addressed, 
and  nobody  has  a  right  to  read  it  without  permission.  If  you 
are  shown  an  autograph  signature  at  the  bottom  of  a  letter,  be 
satisfied  to  look  at  that  only,  and  do  not  open  out  and  read  the 
whole,  unless  desired. 

The  letters  of  a  regular  correspondent  should  be  endorsed 
and  filed  as  regularly  by  young  ladies  as  by  merchants;  this 
facilitates  your  reference  to  any  one  of  them,  prevents  their 
being  lost  or  mislaid,  or  exposed  to  curious  eyes,  saves  your 
table  from  being  strewn,  and  your  letter-case  from  being 
crowded  with  them. 

The  letters  of  past  years  should  either  be  destroyed  or  care- 
fully locked  up,  with  directions  on  the  box  that  in  case  of  your 
death  they  are  to  be  returned  unread  to  the  writers,  or  if  that 
cannot  be  done,  that  they  should  be  burnt  unread.  This  dis- 
posal of  letters  after  death  is  often  the  only  important  part 
of  a  young  girl's  last  wishes,  and  yet  it  is  rarely  provided  for. 
It  is  best  to  be  always  so  prepared  by  making  the  necessary 
arrangements  whilst  in  health. 

The  letters  of  very  young  persons  rarely  have  any  interest 
beyond  the  period  in  which  they  are  written;  they  are  very 
seldom  read  after  they  are  a  year  old;  and  the  idea  of  keeping 
them  for  future  perusal  is  altogether  chimerical.  Life  is  too 
much  crowded  with  novel  interests  to  allow  time  for  reading 
over  quires  of  paper  filled  with  the  chat  of  young  girls,  how- 
ever good  it  may  have  been  in  its  day;  and,  therefore,  the 
wisest  plan  is  to  agree  with  your  correspondent  to  make  each 
a  bonfire  of  the  other's  letters  when  they  shall  be  more  than 
a  year  old.  A  year's  letters  are  enough  for  a  memorial  of  your 
friend,  if  she  be  taken  from  you;  and  by  keeping  the  latest  yoi' 
will  have  her  most  mature  compositions^ 


ETIQUETTE. 


45 


Notes  of  invitation  should  always  designate  both  the  day  of 
the  week  and  that  of  the  month.  If  that  of  the  month  only  is 
specified,  one  figure  may,  perhaps,  be  mistaken  for  another; 
for  instance,  the  13th  may  look  like  the  i8th,  or  the  25th  like 
the  26th.  We  know  instances  where,  from  this  cause,  some  of 
the  guests  did  not  come  till  the  day  after  the  party. 

There  are  some  very  sensible  people  who,  in  their  invita- 
tions, tell  frankly  what  is  to  be  expected,  and  if  they  really  ask 
but  a  few  friends,  they  at  once  give  the  names  of  those  friends, 
so  that  you  may  know  who  you  are  to  see.  If  you  are  to  meet 
no  more  than  can  sit  around  the  tea  table,  they  signify  the 
same.  If  they  expect  twenty,  thirty,  or  forty  persons  they  say 
so,  and  do  not  leave  you  in  doubt  whether  to  dress  for  some- 
thing very  like  a  party,  or  for  a  mere  family  tea-drinking. 

If  it  is  a  decided  music  party,  by  all  means  specify  the  same, 
that  those  who  have  no  enjoyment  of  what  is  considered 
fashionable  music,  may  stay  away. 

Always  reply  to  a  note  of  invitation  the  day  after  you  have 
received  it.  To  a  note  on  business  send  an  answer  the  same 
day.  After  accepting  an  invitation,  should  any  thing  occur 
to  prevent  your  going,  send  a  second  note  in  due  time. 

Do  not  take  offence  at  a  friend  because  she  does  not  invite 
you  every  time  she  has  company.  Her  regard  for  you  may  be 
as  warm  as  ever,  but  it  is  probably  inconvenient  for  her  to 
have  more  than  a  certain  number  at  a  time.  Believe  that  the 
omission  is  no  evidence  of  neglect,  or  of  a  desire  to  offend  you; 
but  rest  assured  that  you  are  to  be  invited  on  other  occasions. 
If  you  are  not,  then  indeed  you  may  take  it  as  a  hint  that  she 
is  no  longer  desirous  of  continuing  the  acquaintance.  Be  dig- 
nified enough  not  to  call  her  to  account;  but  cease  visiting  her 
without  taking  her  to  task  and  bringing  on  a  quarrel.  But  if  you 
must  quarrel  let  it  not  be  in  writing.  A  paper  war  is  always 
carried  too  far,  and  produces  bitterness  of  feeling,  which'is  sel- 
dom, if  ever,  entirely  eradicated,  even  after  apologies  have 
been  made  and  accepted.  Still,  when  an  offence  has  been 
given  in  writing,  the  atonement  should  be  made  in  writing  also. 

Avoid  giving  letters  of  introduction  to  people  whose  ac- 
quaintance cannot  possibly  afford  any  pleasure  or  advantage  to 
those  whose  civilities  are  desired  for  them,  or  who  have  not 


46 


ETIQUETTE. 


leisure  to  attend  to  strangers.  Professional  people,  to  whom 
"time  is  money,"  and  whose  income  stops  whenever  their  hands 
and  eyes  are  unemployed,  are  peculiarly  annoyed  by  the  fre- 
quency of  introductory  letters  biyDught  by  people  with  whom 
they  can  feel  no  congeniality,  and  whom  they  never  would 
have  sought.  Many  men  of  worth  are  not  in  a  situation  to 
entertain  strangers  handsomely,  which  means  expensively. 
They  may  be  in  straightened  circumstances  through  a  thou- 
sand causes,  and,  therefore,  unable  to  bear  incessant  demands 
on  their  time,  attention,  and  purse.  And  in  numerous  instances 
letters  are  asked  and  given  with  no  better  motive  than  the  grat- 
ification of  idle  curiosity. 

Bores  are  particularly  addicted  to  asking  letters  of  intro- 
duction in  accordance  with  their  system  of  bestowing  their 
tediousness  upon  as  many  people  as  possible.  The  kind  friends 
from  whom  these  missives  are  required  are  to  be  pitied,  as 
they  appear  to  have  not  the  courage  to  refuse,  or  address 
enough  to  excuse  themselves  plausibly  from  complying. 

In  obtaining  an  introductory  letter  to  a  public  favorite,  say 
to  a  painter,  for  instance,  ascertain  before  presenting  it  what 
branch  of  the  art  he  professes.  Also,  no  one  should  presume 
to  request  an  introduction  to  an  authoress  if  they  are  ignorant 
whether  she  writes  prose  or  verse.  Not  that  they  are  expected 
to  talk  to  her  immediately  on  literary  subjects.  Far  from  it. 
But  if  they  know  nothing  of  her  works  they  deserve  no  letter. 
Letters  of  introduction  should  not  be  sealed.  To  do  so  is 
rude  and  mean.  If  you  wish  to  write  on  the  same  day  to  the 
same  person,  take  another  sheet,  write  as  long  an  epistle  as  you 
please,  seal  it,  and  send  it  by  mail. 

It  is  best  to  deliver  an  intrcJductory  letter  in  person,  as  the 
lady  or  gentleman  whose  civilities  have  been  requested  in  your 
behalf  may  thus  be  spared  the  trouble  of  calling  at  your  lodg- 
ings, with  the  risk  of  not  finding  you  at  home.  This  is  very 
likely  to  happen  if  you  send  instead  of  taking  the  letter  your- 
self. If  you  do  send  it,  enclose  a  card  with  your  address  upon 
it. 

On  farewell  cards  it  is  usual  to  write  with  a  pencil  the  let- 
ters ''T.  T.  L.,"  "to  take  leave;"  or  P.  P.  C,"  ''pour  prendre 
conge  J  '  or  "P.  D.  K.^''  pour  dire  adieu^''  "to  bid  adieu."  In 


ETIQUETTE. 


47 


writing  upon  business  exclusively  your  own,  for  instance,  to 
make  a  request,  to  ask  for  information,  to  petition  for  a  favor, 
or  to  solicit  an  autograph,  it  it  but  right  not  only  to  pay  the 
postage  on  your  own  letter,  but  to  enclose  a  stamp  for  the  an- 
swer. This  is  always  done  by  really  polite  and  considerate 
people.  You  have  no  right,  when  the  benefit  is  entirely  your 
own,  to  cause  any  extra  expense  to  the  receiver  of  the  letter 
not  even  the  cost  of  the  postage  back  again. 

Courtship. — By  the  custom  of  society,  man  has  been  awarded 
the  privilege  of  making  the  first  advance  towards  matrimony, 
it  is  the  safest  and  happiest  way  for  woman  to  leave  the  mat- 
ter entirely  in  his  hands.  She  should  be  so  educated  as  to 
consider  that  the  great  end  of  existence  may  be  equally  at- 
tained in  married  or  single  life;  and  that  no  union  but  the 
most  perfect  one  is  at  all  desirable.  Matrimony  should  be 
considered  as  an  incident  in  life,  which,  if  it  comes  at  all,  must 
come  without  any  contrivance  of  yours;  and,  therefore,  you 
may  safely  put  aside  all  thoughts  of  it  till  some  one  forces  the 
subject  upon  your  notice  by  professions  of  a  particular  in- 
terest in  you. 

Lively,  ingenious,  conversable,  charming  girls  often  spoil 
into  dull,  bashful,  silent  young  ladies,  and  all  because  their 
heads  are  full  of  nonsense  about  beaux  and  lovers.  They 
have  a  thousand  thoughts  and  feelings  which  they  would  be 
ashamed  to  confess,  though  not  ashamed  to  entertain;  and 
th'eir  preoccupation  with  a  subject  which  they  had  better  let 
entirely  alone  prevents  their  being  the  agreeable  and  rational 
companions  of  the  gentlemen  of  their  acquaintance,  which  they 
were  designed  to  be. 

Women  are  happily  endowed  with  a  sense  of  propriety  and 
a  natural  modesty  which  will  generally  guide  them  aright  in 
their  intercourse  with  the  other  sex,  and  the  more  perfectly 
well-bred  and  discreet  you  are  in  your  intercourse  with  female 
friends,  the  easier  it  will  be  for  you  to  acquit  yourself  well 
with  your  male  ones. 

As  soon  as  young  ladies  go  into  general  society,  they  are 
liable  to  receive  attentions  that  indicate  a  particular  regard,  and 
long  before  they  are  really  old  enough  to  form  any  such  ties, 
often  receive  matrimonial  overtures;  it  is,  therefore,  highly 
necessary  to  know  how  to  treat  them. 


48 


ETIQUETTE. 


The  offer  of  a  man's  heart  and  hand  is  the  greatest  comph'- 
ment  he  can  pay  you,  and,  however  undesirable  to  you  those 
gifts  may  be,  they  should  be  courteously  and  kindly  declined; 
and  since  a  refusal  is,  to  most  men,  not  only  a  disappointment, 
but  a  mortification,  it  should  always  he  prevented,  if  possible. 
Men  have  various  ways  of  cherishing  and  declaring  their  at- 
tachment; those  who  indicate  the  basis  of  their  feelings  in 
many  intelligible  ways  can  generally  be  spared  the  pain  of  a 
refusal.  If  you  do  not  mean  to  accept  a  gentleman  who  is 
paying  you  very  marked  attentions  you  should  avoid  receiving 
him  whenever  you  can.  You  should  not  allow  him  to  escort 
you;  you  should  show  your  displeasure  when  joked  about  him; 
and,  if  sounded  by  a  mutual  friend,  let  your  want  of  reciprocal 
feelings  be  very  apparent. 

You  may,  however,  be  taken  entirely  by  surprise,  because 
there  are  men  who  are  so  secret  in  these  matters  that  they  do 
not  even  let  the  object  of  their  affections  suspect  their  prefer- 
ence until  they  suddenly  declare  themselves  lovers  and  suitors. 
In  such  a  case  you  will  need  all  your  presence  of  mind,  or  the 
hesitation  produced  by  surprise  may  give  rise  to  false  hopes. 
If  you  have  any  doubt  upon  the  matter,  you  may  fairly  ask 
time  to  consider  of  it,  on  the  grounds  of  your  never  having 
thought  of  the  gentleman  in  the  light  of  a  lover;  but  if  you 
are  resolved  against  the  suit,  endeavor  to  make  your  answer  so 
decided  as  to  finish  the  affair  at  once.  Inexperienced  girls 
sometimes  feel  so  much  the  pain  they  are  inflicting  that  th'ey. 
use  phrases  which  feed  a  lover's  hopes;  but  this  is  mistaken 
tenderness;  your  answer  should  be  as  decided  as  it  is  court- 
eous. 

Whenever  an  offer  is  made  in  writing,  you  should  reply  to 
it  as  soon  as  possible;  and,  having  in  this  case  none  of  the 
embarrassment  of  a  personal  interview,  you  can  make  such  a 
careful  selection  of  words  as  will  best  convey  your  meaning. 
If  the  person  is  estimable  you  should  express  your  sense  of 
his  merit  and  your  gratitude  for  his  preference  in  strong  terms; 
and  put  your  refusal  of  his  hand  on  the  score  of  your  not  feel- 
ing for  him  that  peculiar  preference  necessary  to  the  union  he 
seeks.  This  makes  a  refusal  as  little  painful  as  possible,  and 
soothes  the  feelings  you  are  o'jii^'^d  to  wound.    The  gentle- 


E^llQUETTE. 


49 


man's  letter  vjhodld  be  returned  in  your  reply,  and  your  lips 
should  be  closed  upon  the  subject  for  ever  afterwards.  It  is 
his  secret,  and  you  have  no  right  to  tell  it  to  any  one;  but  if 
your  parents  are  >our  confidential  friends,  on  all  other  occa- 
sions, he  will  not  blame  you  for  telling  them. 

Your  young  female  friends  should  never  be  allowed  to  tease 
or  banter  you  into  the  betrayal  of  this  secret.  You  cannot  turn 
your  mgenuity  to  better  account  than  by  using  it  to  baffle  their 
curiosity.  Some  girls  are  tempted  to  tell  of  an  offer  and  refu- 
sal in  order  to  account  for  a  cessation  of  those  attentions 
on  the  part  of  the  gentleman  which  have  before  been  so  con- 
stant and  marked  as  to  be  observed  by  their  friends.  But  this 
is  not  a  sufficient  reason  for  telling  another  person's  secret. 
You  cannot  always  prevent  a  suspicion  of  the  truth,  but  you 
should  never  confirm  it  by  any  disclosure  of  yours. 

If  you  are  so  situated  as  to  meet  the  gentleman  whose  hand 
you  have  refused,  you  should  do  so  with  frank  cordiality,  and 
put  him  at  ease  by  behaving  as  if  nothing  particular  had  passed  • 
between  you.  If  this  manner  of  yours  is  so  far  mistaken  as  to 
lead  to  a  renewal  of  the  offer,  let  him  see  as  soon  as  possible 
that  he  has  nothing  to  hope  from  importunity,  and  that  if  he 
would  preserve  your  friendship  he  must  seek  for  nothing  more. 
Always  endeavor  to  make  true  friends  of  your  rejected  lovers 
by  the  delicacy  and  honor  with  which  you  treat  them.  If, 
when  your  own  conduct  has  been  unexceptionable,  your  refu- 
sal to  marry  a  man  produces  resentment,  it  argues  some  fault 
of  character  in  him,  and  can  only  be  lamented  in  silence. 

Never  think  the  less  of  a  man  because  he  has  been  refused, 
even  if  it  be  by  a  lady  whom  you  do  not  value  highly.  It  is 
nothing  to  his  disadvantage.  In  exercising  their  privilege  of 
making  the  first  advances,  the  wisest  will  occasionally  make 
great  mistakes,  and  the  best  will  often  be  drawn  into  an  affair 
of  this  sort  against  their  better  judgment,  and  both  are  but  too 
happy  if  they  escape  with  only  the  pain  of  being  refused.  So 
far  from  its  being  any  reason  for  not  accepting  a  good  and 
wise  man  when  he  offers  himself  to  you,  it  should  only  increase 
your  thankfulness  to  the  Power  which  reserved  him  for  you, 
and  to  the  lady  through  whose  instrumentality  he  is  sti'.l  free 
to  choose. 
4 


5^' 


ETIQUETTE. 


Bridal  Etiquette. — Assuming  that  the  important  day  13 
iixed,  and  that  the  bidden  guests  have  accepted  the  invitation, 
the  grand  preoccupation  of  the  female  part  of  the  lady's  family 
is  to  prepare  the  bridal  outfit  or  trousseau,  which  must  be  in 
accordance  with  the  circumstances  of  the  bride's  family.  Nev- 
ertheless, as  it  is  an  expense  that  few  mothers  grudge,  they 
generally  take  an  affectionate  pride  in  rendering  the  outfit  as 
complete  as  possible.  We  have  heard  of  outfits  in  the  class  of 
wealthy  merchants  comprising  twelve  dozen  chemises,  trimmed 
with  lace,  a  large  assortment  of  slips,  trimmed  with  embroidered 
bands,  others  plainer  for  morning  use,  an  endless  abundance 
of  elegant  night-caps,  and  countless  pairs  of  stockings,  from 
the  silk  hose  and  the  gossamer-like  open-work  stockings,  down 
to  the  solid  stocking  for  a  country  ramble.  Dressing-gowns, 
muslin  and  silk  dresses,  and  mantillas,  should  also  be  com« 
prised  in  the  outfit,  as  well  as  several  bonnets,  or  hats,  and 
suitable  wrappings  for  winter.  Those  who  cannot  afford  such 
luxuries  must  substitute  fewer  articles  of  a  more  modest  and 
durable  kind.  Such  a  stock  is  an  invaluable  groundwork  to 
start  with,  and,  by  supplying  gradually  each  article  as  it  wears 
out,  the  lady's  wardrobe  can  be  renewed  without  great  expense. 

Bridal  Gifts. — Jewels  are  not  comprised  in  an  outfit. 
These  should  be  presented  by  the  bridegroom.  Still,  in  fami- 
lies where  there  are  family  jewels,  the  daughter  may  have  a 
portion  set  for  her,  according  to  the  fashion  of  the  day,  over 
and  above  what  her  future  husband  may  offer.  Such,  however, 
are  exceptional  cases.  In  less  wealthy  classes  the  husband 
would  offer  trinkets  according  to  his  means.  Besides  the  lat- 
ter, a  watch,  fan,  a  smelling  bottle,  or  any  elegant  article  for 
the  toilet  or  boudoir  table,  such  as  an  ornamental  candlestick, 
a  desk  of  inlaid  wood,  or  a  fanciful  standish,  would  be  appro- 
priate gifts.  Any  good  old  lace  which  the  elders  among  the 
bride's  female  relations  may  happen  to  have  amongst  their 
stores  is  a  most  welcome  present  on  such  an  occasion;  but,  if 
no  aunts  or  other  relations  volunteer  anything  of  the  kind,  the 
bride's  mother  should  then  supply  the  want,  if  she  can  afford  it, 
or,  in  default  of  real  lace,  that  pretty  substitute,  Irish  point. 
A  dress  of  black  lace,  and  another  of  white  lace,  whether  real 
or  imitation,  would  likewise  be  a  most  useful  addition  to  a 


ETIQUETTE. 


51 


trousseau,  as  well  as  feathers,  ribbons,  and  any  of  those 
articles  that  can  scarcely  go  out  of  fashion,  and  form  an  excel- 
lent fonds-de-toilette.  But  if  the  donors  of  bridal  gifts  really 
wish  to  benefit  a  bride,  not  in  affluent  circumstances,  we  would 
suggest  that  they  hold  council  together,  so  as  not  to  double 
any  superfluous  article. 

Bridesmaids. — A  bride  may  have  one  or  six  bridesmaids  at 
her  choice.  No  particular  number  being  fixed,  it  is  often  de- 
termined by  the  number  of  sisters,  or  of  intimate  friends,  she 
may  have.  The  bridesmaids  should  be  dressed  in  white,  and 
all  alike,  and  may  wear  orange  flower  bouquets;  they  should 
avoid  dressing  like  brides,  which  is  out  of  place. 

The  Ceremony. — The  bride  uniformly  goes  to  church  in 
the  same  carriage  with  her  parents,  or  with  those  who  stand  in 
their  place;  as,  for  instance,  if  the  father  is  deceased,  an  elder 
brother  or  uncle,  or  even  guardian,  accompanies  her  mother 
and  herself.  If  unhappily  she  is  an  orphan,  and  has  no  rela- 
tions, a  middle-aged  lady  and  gentleman,  friends  of  her  pa- 
rents, should  be  requested  to  take  their  place.  A  bridesmaid 
will  also  occupy  a  seat  in  the  same  carriage. 

The  bridegroom  finds  his  way  to  church  in  a  separate  car- 
riage, with  his  friends,  or  on  foot,  as  the  case  may  be;  and  he 
will  show  his  gallantry  by  handing  the  bride  from  her  car- 
riage, and  paying  every  attention  to  those  who  accompany  her. 
Any  omission  in  this  respect  cannot  be  too  carefully  avoided. 

When  before  the  altar,  the  father  of  the  bride,  or,  in  default 
of  such  relation,  the  nearest  connection  or  some  old  friend, 
gives  away  the  bride.  The  bridesmaids  stand  near  the  bride; 
and  either  her  sister  or  some  favorite  friend  will  hold  the 
gloves  or  handkerchief,  as  may  be  required,  when  she  ungloves 
her  hand  for  the  wedding  ring.  When  the  ceremony  is  com- 
pleted, and  the  names  of  the  bride  and  bridegroom  are  signed 
in  the  vestry,  they  first  leave  the  church  together,  occupying, 
by  themselves,  the  carriage  that  waits  to  convey  them  to  the 
house  of  the  bride's  father,  or  that  of  the  guardian  or  friend 
by  whom  the  bridal  breakfast  is  given. 

Bridal  Breakfast. — The  wedding  cake  uniformly  occu- 
pies the  centre  of  the  table.    It  is  often  tastefully  surrounded 


U.  OF  ILL  i-13, 


62 


ETIQUETTE. 


with  flowers,  among  which  those  of  the  orange  are  conspicuous. 
After  being  cut  according  to  the  usages  observed  on  such  occa- 
sions, the  oldest  friend  of  the  family  proposes  the  lady's  health; 
that  of  the  bridegroom  is  generally  proposed  by  some  friend  of 
his  own,  if  present,  but,  if  not  so,  by  his  father-in-law,  or  any 
of  his  new  relatives,  who  will  deem  it  incumbent  upon  them  to 
say  something  gratifying  to  him  while  proposing  his  health, 
which  courtesy  he  must  acknowledge  as  best  he  can.  The 
bride  will  retain  her  bridal  costume  during  the  breakfast.  She 
occupies,  with  her  husband,  the  centre  of  the  table,  and  sits  by 
his  side — her  father  and  mother  taking  the  top  and  bottom, 
and  showing  all  honor  to  the  guests.  When  every  compliment 
and  kind  wish  has  been  proffered  and  acknowledged,  the  bride, 
attended  by  her  friends,  withdraws  and  exchanges  her  bridal 
costume  for  a  walking  dress,  before  she  starts  for  her  wedding 
tour.  Good  taste  points  out  that  all  bridal  attributes  should 
now  be  entirely  discarded.  Peculiarities  that  pertain  to  past 
days  should  be  guarded  against;  mysteries  concerning  knives, 
forks,  and  plates,  or  throwing  "an  old  shoe"  after  the  bride, 
have  long  been  exploded. 

Bridal  Dress. — This,  like  all  the  rest  of  the  outfit,  must  de- 
pend on  her  fortune  and  position  in  life;  still,  whatever  be  the 
material,  it  should  be  white.  If  a  widow  likes  to  wear  a  col- 
ored silk,  let  her  do  so  by  all  means,  there  is  almost  a  modest 
propriety  on  her  part  in  declining  to  play  the  bride  a  second 
time  in  her  life;  and,  if  those  of  limited  means  prefer  to  choose 
their  dress  for  its  solidity  rather  than  its  beauty,  we  can  but 
respect  their  economical  motives,  but  where  no  such  reasons 
exist,  we  cannot  fancy  any  young  maiden  dressed  otherwise 
than  in  white. 

A  Brussels  lace  dress  over  white  satin,  or  a  rich  moire-antique 
with  point  lace  iiounces,  would  each  form,  a  beautiful  costume 
for  a  bride.  As  to  the  head-dress,  a  veil  is  usually  preferred, 
as  being  elegant  and  forming  a. decided  costume  peculiar  to 
brides.  There  is  something  charmingly  poetical  in  a  veil  and 
orange  flower  wreath,  rendered  doubly  attractive  by  its  being 
only  on  one  occasion  through  life  that  such  a  coiffure  can  be 
worn.  The  veil  may  be  of  Brussels  or  of  point  lace,  or  of  sim- 
ple iulle  with  a  plain  hem,  each  pretty  in  their  way.  The  bride, 


ETIQUETTE.  63 

with  a  veil,  should  wear  an  orange  flower  wreath  upon  her 
head.  This  flower,  we  may  observe,  which  France  first  taught 
us  to  dedicate  entirely  to  the  service  of  brides,  no  longer  holds 
its  undivided  privilege  there.  Jasmine,  white  roses,  and  other 
white  flowers,  are  now  mixed  up  with  the  orthodox  orange 
flower  wreath  by  some  of  the  most  eminent  artificial  florists  of 
Paris.  . 

Etiquette  and  Dress  After  Marriage. — No  particular 
dress  is  required  on  the  days  the  newly-married  pair  receive 
their  friends.  If  it  be  winter,  a  rich  silk  or  velvet  dress,  made 
high  like  a  morning  one,  would  be  an  appropriate  attire  for  the 
lady.  If  it  be  summer,  a  light  silk  or  barege  would  be  suitable, 
but  no  flowers  should  be  worn  in  the  hair,  though  lace  lappets 
and  velvet  bows  are  admissibl^e.  Wedding  cake  and  wine 
should  be  handed  to  all  comers.  This  is  generally  the  only 
form  in  which  wedding  cake  is  distributed  to  one's  friends  in 
London.  Persons  in  the  country,  not  being  able  to  assemble 
their  friends  so  easily,  still  maintain  the  old  custom  of  sending 
parcels  of  wedding  cake  to  all  the  near  connections  of  the 
family;  or,  if  they  receive,  pieces  of  cake  are,  nevertheless, 
despatched  to  distant  friends  and  relatives.  Some  Londoners 
send  cake  to  their  country  connections,  but  far  the  larger  por- 
tion neglect  this  friendly  old  custom.  Formerly,  the  cake  was 
passed  through  the  wedding  ring,  or  the  charm  was  not  com- 
plete; but  this  antiquated  piece  of  superstition  is  now  dis- 
carded, or,  at  most,  would  only  be  found  in  existence  in  some 
old  farm  house  remote  from  town. 

The  visits  may  be  returned  at  the  end  of  above  a  week  or 
ten  days. 

At  the  parties  the  young  couple  may  attend  during  the  first 
month,  there  is  nothing  inappropriate  in  the  bride's  wearing 
some  little  badge  of  her  new  state,  such  as  a  dress  looped  up 
with  orange  flowers  or  a  few  orange  blossoms  in  her  hair. 

A  new-married  couple  are  not  expected  to  give  parties  at 
their  house  for  the  first  year;  but  after  that  time  they  must  no 
longer  play  the  part  of  exceptional  beings,  but  give  and  take, 
as  others. 

As  to  the  dress  of  a  young  matron,  we  expect  it  to  be  some- 
what richer  than  that  of  an  unmarried  girl.    The  Parisians 


54 


ETIQUETTE. 


show  admirable  tact  in  the  shades  that  distinguish  the  toilette 
of  mademoiselle  and  madame.  The  girlish  simplicity  that  adds 
a  grace  to  the  youthful  attractions  of  the  former  would  be  out 
of  place  on  the  part  of  the  latter,  who,  being  possessed  of  jewels 
(which  the  French  deem  a  superfluous  ornament  to  the  unmar- 
ried young  lady),  must  dress  in  a  corresponding  style  of  lux- 
ury. Besides,  she  now  assumes  a  position  in  society  as  the 
mistress  of  a  house;  her  fate  is  fixed;  she  knows  she  can  spend, 
and  acts  accordingly.  But,  if  the  young  lady,  having  rich 
parents,  launches  at  once  into  the  full  blaze  of  jewels  and  ex- 
pensive dresses,  and  then  marries  some  poor  captain  on  half- 
pay,  she  will  feel  humiliated  at  having  to  modify  her  toilette  to 
suit  her  altered  circumstances.  This  change  would  be  less 
perceptible  were  our  young  ladies  equally  as  judicious  with  the 
Parisian  ones,  in  adopting  a  simple  style  of  adornment. 

Should  there  be  no  settlement,  ^nd  the  couple  be  in  easy 
circumstances,  we  would  advise  the  fixing  a  sum  for  pin  money, 
which  would  avoid  a  number  of  disputes,  particularly  among 
touchy  people.  We  would  avise  the  wife  never  to  exceed  the 
sum  agreed  upon,  as  sonje  men  would  make  that  a  fertile  theme 
for  expiating  on  the  extravagance  of  ladies.  Many  ladies  pre- 
fer that  their  dressmaker,  silk  mercer,  shoemaker,  and  others, 
should  send  in  their  bills  to  their  husband,  calculating  that  the 
brunt  of  his  ill  temper,  if  such  is  called  forth,  will  fall  on  the 
tradespeople  for  allowing  the  running  up  of  such  accounts;  but 
this  is  a  habit  that  only  encourages  profuse  expenditure  where, 
perhaps,  there  is  not  adequate  fortune  to  meet  it. 

A  cheerful  home  is  the  best  security  for  happiness. 
There  is  not  only  a  moral,  but  a  physical  cheerfulness  that 
should  be  attended  to.  A  well-lighted  room,  a  neatly-served 
dinner,  everything  clean  and  tidy  and  bright,  predispose  the 
mind  to  pleasant  impressions.  Let  the  prudent  wife  strive  to 
attain  this  state  of  things,  if  she  values  her  domestic  happi- 
ness. 

Always  receive  your  husband  with  smiles,  leaving  nothing 
undone  to  render  home  agreeable,  and  gratefully  reciprocate 
his  kindness  and  attention.  Study  to  gratify  his  inclinations 
in  regard  to  food  and  cookery,  in  the  management  of  the  house- 
hold, in  your  dress,  manners,  and  deportment.    Never  attempt 


I'/riQUETTE. 


55 


to  rule,  or  appear  to  rule,  your  husband.  Such  conduct  de- 
grades husbands,  and  wives  always  partake  largely  in  the  degra- 
dation of  their  husbands.  In  everything  reasonable  comply 
with  his  wishes  with  cheerfulness,  and  even,  as  far  as  possible, 
anticipate  them.  Avoid  all  altercations  or  arguments  leading 
to  ill-humor,  and  more  especially  before  company.  Few  things 
are  more  disgusting  than  the  altercations  of  the  married  when 
in  the  company  of  friends  or  strangers.  If  a  lady  understands 
that  her  duties  are  obedience,  complaisance,  an  entire  surren- 
der of  her  will  to  that  of  her  husband,  and  attention  to  his 
happiness  as  the  first  consideration,  she  has  the  spirit  of  the 
religious  and  civil  idea  of  marriage. 

Evening  Parties. — A  list  of  the  persons  you  intend  to  in- 
vite having  been  made  out,  proceed  to  write  the  notes,  or  have 
them  written,  in  a  neat,  handsome  hand  by  an  experienced 
caligrapher.  Fashion,  in  its  various  changes,  sometimes  de- 
crees that  these  notes  and  their  envelopes  should  be  perfectly 
plain  (though  always  of  the  finest  paper),  and  that  the  w^ax 
seals  shall,  of  course,  be  very  small.  At  other  times  the  mode 
is  to  write  on  embossed  note  paper,  with  bordered  envelopes 
secured  by.  fancy  wafers,  transparant,  medallion,  gold  or  silver. 
If  the  seals  are  gold  or  silver,  the  edges  or  borders  of  the  pa- 
per should  be  also  gilt  or  silvered.  Sometimes,  for  a  very  large 
or  splendid  party,  the  notes  are  engraved  and  printed  on  cards. 

The  notes  are  usually  sent  either  eight,  seven,  or  six  days 
before  the  party;  if  it  is  to  be  very  large,  ten  days  or  two 
weeks.  In  the  notes  always  specify  not  only  the  day  of  the 
week,  but  also  the  day  of  the  month,  when  the  party  is  to  take 
place.  It  is  very  customary  now  to  designate  the  hour  of  as- 
sembling, and  then  the  company  are  expected  to  be  punctual  to 
that  time.  People  really  genteel  do  not  go  ridiculously  late. 
When  a  ball  is  intended,  let  the  words  "Dancing"  be  intro- 
duced, in  small  letters,  at  the  lower  left-hand  corner  of  the 
note. 

In  preparing  for  a  party,  it  is  well  (especially  if  you  have 
had  but  little  experience  yourself)  to  send  for  one  of  the  pub- 
lic waiters  and  consult  with  him  on  the  newest  style  of  "doing 
these  things.*'  He  can  also  give  you  an  idea  of  the  probable 
expense.    We  do  not,  of  course,  allude  to  magnificent  enter- 


56 


ETIQUETTE 


tainments  such  as  are  celebrated  in  the  newspapers  and  bee  )m6 
a  nine  days'  wonder. 

In  engaging  your  presiding  genius  it  is  weP  to  desire  hiip 
to  come  on  the  morning  of  the  party;  he  will  be  fourd  of  great 
advantage  in  assisting  with  the  final  preparations.  He  will 
"ttend  to  the  silver,  and  china  and  glass;  and  see  that  the 
/amps  are  all  in  order,  and  that  the  fires  are  in  proper  trim 
for  evening.  He  will  bring  with  him  (at  whatever  hour  you 
indicate)  his  young  men,  as  he  calls  them,  and  these  are  hig 
apprentices  that  he  has  in  training  for  the  profession. 

One  of  these  men  should  be  stationed  in  the  vestibule,  oi 
just  within  the  front  door.  On  that  evening  (if  not  at  othei 
times)  let  this  door  be  furnished  with  a  lamp,  placed  on  a  shelf 
or  bracket  in  the  fanlight,  to  illumine  the  steps  and  shine  down 
upon  the  pavement  where  the  ladies  cross  it  on  alighting  from 
their  carriages.  If  the  evening  prove  rainy,  let  another  man 
attend,  with  an  umbrella,  to  assist  in  sheltering  them  on  their 
way  into  the  house.  The  ladies  should  all  wear  overshoes, 
to  guard  their  thin  slippers  from  the  damp,  in  their  transit  from 
the  coach  to  the  vestibule. 

At  the  top,  or  on  the  landing-place  of  |he  first  staircase,  let 
another  man  be  posted  to  show  the  female  guests  to  their 
dressing  room,  while  still  another  waiter  stays  near  the  gentle- 
man's room  till  the  company  have  arrived. 

In  the  apartment  prepared  as  a  dressing  room  for  the  ladies, 
two  or  more  women  should  be  all  the  evening  in  attendance; 
the  room  being  well  warmed,  well  lighted,  and  furnished  with 
all  that  may  be  requisite  for  giving  the  last  touches  to  head, 
feet,  and  figure,  previous  to  entering  the  drawing  room.  When 
ready  to  go  down,  the  ladies  meet  their  gentlemen  in  the  pass- 
age between  the  respective  dressing  rooms. 

If  any  lady  is  without  an  escort,  and  has  no  friends  at  hand, 
"she  should  send  for  the  master  of  the  house  to  meet  her  near 
the  door  and  give  her  his  arm  into  the  drawing  room.  He 
will  then  lead  her  to  the  hostess  and  to  a  seat.  Let  her  then 
bow,  as  a  sign  that  she  releases  him  from  further  attendance, 
and  leaves  him  at  liberty  to  divide  his  civilities  among  his 
Other  guests. 

In  the  ladies'  room,  beside  two  toilette  glasses  with  theij 


ETIQUETTE. 


57 


branches  lighted,  let  a  Psyche  or  cheval  glass  be  also  there: 
likewise  a  hand-mirror  on  each  toilette,  to  enable  the  ladies  to 
see  the  back  of  their  heads;  with  an  ample  suppy  of  pins, 
combs,  brushes,  hair-pins,  &c.,  and  a  workbox  containing 
needles,  thread,  &c.  Let  there  be  bottles  of  fine  eau-de- 
Cologne^  and  camphor,^xind  hartshorn,  in  case  of  faintings. 
Among  the  furniture  have  a  sofa  and  several  footstools  for  the 
ladies  to  sit  on  if  they  wish  to  change  their  shoes. 

The  women  attending  must  take  charge  of  the  cloaks, 
shawls,  overshoes,  &c.,  rolling  up  together  the  things  that  be- 
long to  each  lady,  and  putting  each  bundle  in  some  place  they 
can  easily  remember  when  wanted  at  the  breaking-up  of  the 
assembly.  % 

It  is  now  the  custom  for  the  lady  of  the  House  (and  those  of 
her  own  family)  to  be  dressed  rather  plainly,  showing  no  desire 
to  eclipse  any  of  her  guests  on  this  her  own  night.  But  her 
attire,  though  simple,  should  be  handsome,  becoming,  and  in 
good  taste.  Her  business  is,  without  any  bustle  or  apparent 
officiousness,  quietly  and  almost  imperceptibly  to  try  and  ren- 
der the  evening  as  pleasant  as  possible  to  all  her  guests,  intro- 
ducing those  who,  though  not  yet  acquainted,  ought  to  be,  and 
finding  seats  for  ladies  who  are  not  young  enough  to  continue 
standing. 

The  custom  that  formerly  prevailed,  in  the  absurd  days  of 
crowds  and  jams,  when  dense  masses  were  squeezed  into  small 
apartments,  of  removing  every  seat  and  every  piece  of  furni- 
ture from  the  room,  is  now  obsolete.  A  hard  squeeze  is  no 
longer  a  high  boast.  Genteel  people  no  longer  go  to  parties 
on  the  staircase  or  in  the  passages. 

In  houses  where  space  is  not  abundant,  it  is  now  customary 
to  have  several  moderate  parties  in  the  course  of  the  season, 
instead  of  inviting  everybody  you  know  on  the  same  night. 

When  the  hour  of  assembling  is  stated  in  the  notes  of  invi- 
tation (as  it  always  should  be)  the  guests,  of  course,  will  take 
care  to  arrive  as  nearly  as  possible  about  that  hour.  At  large 
parties  tea  is  usually  omitted,  it  being  supposed  that  every  one 
has  already  taken  that  beverage  at  home  previous  to  com- 
mencing the  business  of  the  toilette.  Many  truly  hospitable 
ladies  still  continue  the  custom,  thinking  that  it  makes  a  pleas- 


58 


ETIQUETTE. 


ant  beginning  to  the  evening  and  exhilarates  the  ladies  after 
the  fatigue  of  dressing  and  arriving.  So  it  does.  For  a  large 
company,  a  table  with  tea,  coffee,  and  cakes  may  be  set  in  the 
ladies'  room,  attendants  being  there  to  supply  the  guests  with 
refreshments  before  they  go  down.  If  there  is  no  tea,  re- 
freshments are  sent  round  soon  after  the  majority  of  the  com- 
pany has  come. 

After  a  little  time  allotted  to  conversation,  music  is  gene- 
rally introduced  by  one  of  the  ladies  of  the  family,  if  she  plays 
well;  otherwise,  she  invites  a  competent  friend  to  commence. 
A  lady  who  can  do  nothing  "without  her  notes,"  or  who  can- 
not read  music  and  play  at  sight,  is  scarcely  enough  of  a  music- 
ian to  perforc^  in  a  large  company,  for  this  incapacity  is  an 
evidence  that  she  has  not  a  good  ear,  or  rather  a  good  mem- 
ory, for  melody,  or  that  her  musical  talent  wants  more  cultiva- 
tion. A  large  party  is  no  time  or  place  for  practising  or  for 
risking  attempts  at  new  things,  or  for  vainly  trying  to  remem- 
ber old  ones. 

Some  young  ladies  rarely  sit  down  to  a  piano  in  any  house 
but  their  home  without  complaining  that  the  instrument  is  out 
of  tune.  We  have  known  a  fair  amateur,  to  whom  this  com- 
plaint was  habitual  and  never  omitted,  even  when  we  know 
that,  to  provide  against  it,  the  piano  had  really  been  tuned  that 
very  day.  The  tuning  of  a  harp  immediately  before  playing 
is  sometimes  a  very  tedious  business.  Would  it  not  be  well 
for  the  harpist  to  come  a  little  earlier  than  the  rest  and  tune 
the  instrument  previous  to  their  arrival?  And  let  the  tuning 
be  deemed  sufficient  for  a  while,  and  not  repeated  more  than 
once  again  in  the  course  of  the  evening,  especially  in  the  midst 
of  the  first  piece.  ^ 

Unless  a  gentleman  is  himself  familiar  with  the  air,  let  him 
not  volunteer  to  turn  over  the  leaves  for  a  lady  who  is  playing. 
He  will  certainly  turn  them  over  too  soon  or  too  late,  and 
therefore  annoy  and  confuse  her.  Still  worse,  let  him  not  at- 
tempt to  accompany  her  with  his  voice  unless  he  is  an  excel- 
lent musician  or  accustomed  to  singing  with  her. 

For  the  hearers  to  crowd  closely  round  the  instrument  is 
smothering  to  the  vocalist.  Let  them  keep  at  a  proper  dis- 
tance, and  she  will  sing  the  better  and  they  will  hear  the  bet- 


ETIQUETTE. 


59 


ter.  It  is  so  rude  to  talk  during  a  song  that  it  is  never  done  in 
company;  but  a  little  low  conversation  is  sometimes  tolerated 
in  the  adjoining  room  during  the  performance  of  one  of  those 
interminable  pieces  of  instrumental  music  whose  chief  merit 
lies  in  its  difficulty,  and  which  (at  least  to  the  ears  of  the  un- 
initiated) is  rather  a  bore  than  a  pleasure. 

It  is  very  old-fashioned  to  return  thanks  to  a  lady  for  her 
singing  or  to  tell  her  she  is  very  kind  to  oblige  the  company 
so  often.  If  she  is  conscious  of  really  singing  well,  and  sees 
that  she  delights  her  hearers,  she  will  not  feel  sensible  of 
fatigue,  at  least  till  the  agreeable  excitement  of  conscious  suc- 
cess is  over. 

At  a  dancing  party  the  ladies  of  the  house  decline  joining 
in  it,  out  of  politeness  to  their  guests,  till  towards  the  latter 
part  of  the  evening,  when  the  company  begin  to  thin  off  and 
the  dancers  are  fatigued.  Ladies  who  are  strangers  in  the 
place  are,  by  courtesy,  entitled  to  particular  attention  from 
those  who  know  them.  A  deformed  woman  dancing  is  a 
"sorry  sight."  She  should  never  consent  to  any  such  exhi- 
bition of  her  figure.  She  will  only  be  asked  out  of  mere 
compassion,  or  from  interested  and  unworthy  motives. 

When  a  lady  has  the  misfortune  to  have  a  crooked  or 
misshapen  person,  it  is  well  for  her  to  conceal  it  as  much  as 
possible  by  wearing  a  shawl,  a  large  cape,  a  mantilla,  and  on 
no  account  a  tight  bodied  dress. 

A  distinguished  lady  appeared  at  an  evening  assemblage  so 
Judiciously  attired  that  her  personal  defects  did  not  prevent 
her  from  looking  really  well.  Over  a  rich  black  satin 
dress  she  wore  a  long,  loose  sacque  of  black  lace,  lined  with 
grey  silk.  From  beneath  the  short  sleeves  of  her  sacque 
came  down  long,  wide  sleeves  of  white  lace,  confined  with 
bracelets  round  her  fair  and  delicate  little  hands.  Her  throat 
was  covered  closely  with  a  handsome  collar  of  French  em- 
broidered muslin,  and  her  beautiful  and  becoming  cap  was  of 
white  lace,  white  flowers,  and  white  satin  ribbon;  her  light 
hair  being  simply  parted  on  her  broad  and  intellectual  fore- 
head. With  her  lively  blue  eyes  and  the  bright  and  pleasant 
expression  of  her  countenance,  no  one  seemed  to  notice  the 
faults  of  her  nose,  mouth,  and  complexion,  and  those  of  her 


60  ETIQUETTE. 

figure  were  so  well  concealed  as  to  be  scarcely  apparent; 
and  then  her  lady-like  ease  and  the  total  absence  of  all 
affectation  rendered  her  graceful  and  prepossessing.  True  it 
is  that,  with  a  good  heart  and  a  good  mind,  no  woman  can  be 
ugly;  at  least  they  soon  cease  to  be  so  considered,  even  if  na- 
ture has  been  unkind  to  them  in  feature,  figure,  and  complex- 
ion. An  intelligent  eye  and  a  good-humored  mouth  are  ex- 
cellent substitutes  for  the  want  of  regular  beauty. 

Now,  as  a  deformed  lady  may  render  herself  very  .Agreeable 
as  a  conversationist,  she  has  no  occasion  to  exhibit  the  defects 
of  her  person  in  a  dance,  more  especially  going  down  in  a 
country  dance. 

At  a  large  party,  or  at  a  wedding,  there  is  generally*  a  sup- 
per table,  lemonade  and  cake  having  been  sent  round  during 
the  evening.  The  host  and  hostess  should  see  that  all  the 
ladies  are  conducted  thither,  and  that  none  are  neglected,  par- 
ticularly those  that  are  timiji  and  stand  back.  It  is  the  busi- 
ness of  the  host  to  attend  to  those  himself,  or  to  send  the 
waiters  to  them. 

If  the  party  is  so  large  that  all  the  ladies  cannot  go  to  the 
table  at  once,  let  the  matrons  be  conducted  thither  first,  and 
the  young  ladies  afterwards.  If  there  is  a  crowd,  it  is  not  un- 
usual to  have  a  cord  (a  handsome  one,  of  course)  stretched 
across  the  door  of  the  supper  room  and  guarded  by  a  servant, 
who  explains  that  no  more  are  allowed  to  pass  till  after  that 
cord  is  taken  down.  Meanwhile  the  younger  part  of  the  com- 
pany amuse  themselves  in  the  adjacent  rooms.  No  lady  should 
take  the  liberty  of  meddling  with  the  flowers  that  ornament  the 
table. 

At  a  summer  evening  party  the  refreshments  are  of  a  much 
lighter  description  than  at  a  winter  entertainment,  consisting 
chiefly  of  ice-creams,  water-ices,  fresh  fruits,  and  cake. 

At  a  fashionable  dinner  party  the  following  were  the  ar- 
rangements: The  guests  were  twenty-four  in  number,  and 
they  began  to  assemble  at  half -past  seven  punctually.  They 
were  received  in  the  library,  where  the  host  and  hostess  were 
standing  ready  to  receive  them,  introducing  those  who  were 
Btrangeri  to  each  other.  When  all  had  arrived  the  butler 
entered,  and,  goiiQg  up  to  the  lady  of  the  house,  told  her,  in  a 


ETIQUETTE. 


61 


low  voice,  that  dinner  was  served.  The  hostess  then  arranged 
those  that  were  not  previously  acquainted,  and  the  gentlemen 
conducted  the  ladies  to  the  dining  room,  the  principal 
stranger  taking  the  mistress  of  the  house,  and  the  master  giving 
his  arm  to  the  chief  of  the  female  guests.  Going  into  the 
dining  room,  the  company  passed  by  the  butler  and  eight  foot- 
men, all  of  whom  were  stationed  in  two  rows. 

The  table  was  set  for  twenty-six,  and  standing  on  it  were 
elegant  gilt  candelabra.  All  the  lights  were  wax  candles. 
Chandeliers  were  suspended  from  the  ceiling.  In  the  middle 
of  the  table  was  a  magnificent  plateau  or  centre  ornament  of 
gold,  flowers  surmounted  the  summit,  and  the  circular  stages 
below  were  covered  with  confectionery,  elegantly  arranged. 
On  each  side  of  the  plateau,  and  above  and  below,  were  tall 
china  fruit  baskets.  In  the  centre  of  each  basket  were  im- 
mense pine-apples  of  hot -house  growth,  with  their  fresh  green 
leaves.  Below  the  pine-apples  were  large  bunches  of  purple 
and  white  hot-house  grapes,  beautifully  disposed  with  leaves 
and  tendrils  hanging  over  the  sides  of  the  baskets.  Down 
each  side  of  the  whole  long  table  were  placed  large,  round, 
saucer-shaped  fruit  dishes,  heaped  up  with  peaches,  nectarines, 
pears,  plums,  ripe  gooseberries,  cherries,  currants,  and  straw- 
berries. All  the  fruits  not  in  season  were  supplied  from  hot 
houses.  And,  alternating  with  the  fruit,  were  all  the  entremets 
in  covered  dishes,  placed  on  long  slips  of  damask  the  whole 
length  of  the  table.  All  the  plate  was  superb.  The  dinner 
set  was  of  French  china,  gilt  and  painted  with  roses.  At 
every  plate  was  a  carafe  of  water,  with  a  tumbler  turned  down 
over  it,  and  several  wine  glasses.  The  napkins  were  large. 
The  sideboard  held  only  the  show  silver  and  the  wine.  The 
side-tables  were  covered  with  elegant  damask  cloths.  On 
these  were  ranged,  laid  along  in  numerous  rows,  the  knives 
forks,  and  spoons  to  be  used  at  dinner.  The  dessert  spoons 
were  in  the  form  of  hollow  leaves,  the  stems  being  the 
handles.  The  fruit  knives  had  silver  blades  and  pearl 
handles.  There  were  two  soups  (white  and  brown)  standing 
on  a  side  table.  Each  servant  handed  the  dishes  in  his  white 
kid  gloves,  and  with  a  damask  napkin  under  his  thumb.  They 
offered  (mentioning  its  name  in  a  low  voice)  a  plate  of  each 


62  ETIQUETTE. 

soup  to  each  guest.  After  the  soup,  Hock  and  Moselle  were 
oftered  to  each  guest,  that  they  might  choose  either.  A  dish 
of  fish  was  then  placed  at  each  end  of  the  table — one  was 
salmon,  the  other  turbot.  These  dishes  were  immediately 
taken  off  to  be  helped  by  the  servants,  both  sorts  of  fish 
being  offered  to  each  person;  then  the  appropriate  sauce  for 
the  fish,  also  cucumbers  to  eat  with  the  salmon.  No  castors 
were  on  the  large  table,  but  they  were  handed  round  by  the 
servants.  Directly  after  the  fish  came  the  entremets^  or 
French  dishes.  The  wine  following  the  fish  was  Madeira  and 
sherry. 

Afterwards  a  saddle  or  haunch  of  Welsh  mutton  was  placed 
at  the  master's  end  of  the  table,  and  at  the  lady's  end  a  boiled 
turkey.  These  dishes  being  removed  to  the  side  tables,  very 
thin  slices  of  each  were  handed  round.  The  poultry  was  not 
dissected — nothing  being  helped  but  the  breast.  Ham  and 
tongue  was  then  supplied  to  those  who  took  poultry;  and 
currant  jelly  to  the  eaters  of  mutton.  Next  came  the  vege- 
tables, handed  round  on  dishes  divided  into  four  compart- 
ments, each  division  containing  a  different  sort  of  vegetable. 

Next,  two  dishes  of  game  were  put  on — one  before  the  mas- 
ter of  the  house,  and  the  other  before  the  mistress.  The  game 
(which  was  perfectly  well  done)  was  helped  by  them  and  sent 
round  v/ith  appropriate  sauce.  Then  placed  along  the  table 
were  the  sweet  things — Charlottes,  jellies,  frozen  fruit,  &c.  A 
lobster  salad,  dressed  and  cut  up  large,  was  put  on  with  sweets. 
On  a  side  table  were  Stilton  and  cream  cheese,  to  be  eaten 
with  the  salad.  After  this,  port  wine — the  Champagne  being 
early  in  the  dinner.  Next,  the  sweets  were  handed  round. 
With  the  sweets  were  frozen  fruits — fruitc  cut  up  and  frozen 
with  isinglass  jelly  (red,  in  molds).  Next,  v".  dessert  plate  was 
given  to  each  guest,  and  on  it  a  ground  glass  plate,  about  the 
size  of  a  saucer.  Between  these  plates  was  a  c"ochet-worked 
white  doyly,  of  the  size  of  the  under  plate,  the  ^rochet-work 
done  with  thread,  so  as  to  resemble  lace.  These  dcylies  were 
laid  under  the  ground  glass  plate  to  deaden  the  noise  of  their 
collision.  Then  was  brought  from  the  side  table  a  ground 
glass  plate  of  ice  cream  or  water  ice,  which  you  took  m  ex- 
change for  that  before  you.    The  water  ice  was  froz;^  in 


ETIQUETTE. 


63 


molds  in  the  form  of  fruit,  and  suitably  colored.  The  baskets 
containing  the  fruit  were  then  removed  to  the  side  tables. 

After  sitting  awhile  over  the  fruit,  the  lady  of  the  house 
gives  the  signal  by  looking  and  bowing  to  the  ladies  on  each 
side,  and  the  ladies,  at  this  signal,  prepare  to  retire.  The 
gentlemen  all  rise  and  remain  standing  while  the  ladies  depart 
— the  master  of  the  house  holding  the  door  open.  The  ser- 
vants then  all  retire,  except  the  butler,  who  remains  to  wait  on 
the  gentlemen  while  they  linger  awhile  (not  more  than  a  quar- 
ter of  an  hour)  over  the  fruit  and  wine. 

The  Toilette. — A  great  object  of  importance  to  every  lady 
is  the  care  of  her  complexion.  There  is  nothing  more  pleasing 
to  the  eye  than  a  delicate,  smooth  skin,  and  besides  being 
pleasing  to  the  eye  is  an  evidence  of  health,  and  gives  addi- 
tional grace  to  the  most  regular  features.  The  choice  of  soaps 
has  considerable  influence  in  promoting  and  maintaining  this 
desideratum.  These  should  invariably  be  selected  of  the 
finest  kinds  and  used  sparingly,  and  never  with  cold  water,  for 
the  alkali  which,  more  or  less,  mingles  in  the  composition  of 
all  soaps,  has  an  undoubted  tendency  to  irritate  a  delicate  skin; 
warm  water  excites  a  gentle  perspiration,  thereby  assisting  the 
skin  to  throw  off  those  natural  secretions  which,  if  allowed  to 
remain,  are  likely  to  accumulate  below  the  skin  and  produce 
roughness,  pimples,  and  even  eruptions  of  an  obstinate  and 
unpleasant  character.  Those  soaps  which  ensure  a  moderate 
fairness  and  flexibility  of  the  skin  are  the  most  desirable  for 
regular  use. 

Pomades,  when  properly  prepared,  contribute,  in  an  espe- 
cial manner,  to  preserve  the  softness  and  elasticity  of  the  skin, 
their  effect  being  of  an  emollient  and  congenial  nature;  and, 
moreover,  they  can  be  applied  on  retiring  to  rest,  when  their 
effects  are  not  liable  to  be  disturbed  by  the  action  of  the  at- 
mosphere, muscular  exertion,  or  nervous  influences. 

The  use  of  paints  has  been  very  correctly  characterized  as 
"a  species  of  corporeal  hypocrisy  as  subversive  of  delicacy  of 
mind  as  it  is  of  the  natural  complexion,"  and  has  been,  of  late 
years,  discarded  at  the  toilette  of  every  lady. 

The  Hands. — A  fine  hand  contributes  greatly  to  the  ele- 
gance of  the  personal  appearance.  Its  shape  depends,  of  course, 


64 


ETIQUETTE. 


in  a  great  measure,  upon  physical  conformation,  though,  doubt- 
lessly, exertion  early  in  life,  such  as  continual  musical  practice, 
may  disturb  its  symmetry.  We  refer  more  especially  to  the 
harp,  which  makes  the  fingers  crooked  and  render  their  tips 
hard  and  thick.  This  may  also  apply  to  many  kinds  of  me- 
chanical employment  and  manual  labor.  A  white,  soft  hand, 
Bmall  in  proportion  to  the  height  of  the  person,  moderately 
muscular,  with  slender,  straight  fingers,  and  well-formed,  trans- 
parent nails,  is,  perhaps,  as  near  the  standard  of  beauty  as  any 
given  outline  can  be. 

The  texture  and  color  of  the  skin,  and  the  appearance  of 
the  nails,  show  how  much  care  and  culture  the  possessor  has 
bestowed  upon  them,  and,  consequently,  may  be  regarded  as 
tvidence  of  his  or  her  taste.  To  preserve  the  hands  soft  and 
tvhite,  they  should  be  washed  with  fine  soap  in  warm  water, 
%nd  carefully  dried  with  a  moderately  coarse  towel.  The  rub- 
bing should  excite  a  brisk  circulation,  which  alone  will  pro- 
mote a  soft  and  transparent  surface.  The  palm  of  the  hand 
%Yid  the  tips  of  the  fingers  should  be  of  the  color  of  the  inner 
leaves  of  a  moss  rose,  with  the  blue  veins  distinctly  visible. 
The  transparency  of  the  nails  may  be  preserved  by  the  use  of  a 
firm  brush,  and  the  skin  which  encroaches  upon  the  fine  circle 
/orming  their  base  may  be  pushed  back  by  a  firm  towel  while 
ihe  hand  is  v/et.  The  nails  worn  moderately  long  form  not 
only  ^  protection  to  the  fingers,  as  intended  by  nature,  but 
look  graceful  and  finished.  Exposed,  as  the  hands  often  are 
in  accidental  pmrsuits,  to  discoloration,  their  whiteness  may, 
for  the  time,  be  restored  by  a  little  lemon  juice,  and,  when 
washing,  by  the  use  of  lemon  soap.  In  preserving  the  delicacy 
of  the  hands  almond  paste  will  be  found  serviceable  and  agree- 
able. Gloves  should  always  be  worn  on  exposure  to  the  at- 
mosphere, and  are  graceful  at  all  times  for  a  lady  in  the  house, 
except  at  meals. 

The  Feet. —  If  simply  considered  as  the  organ  of  locomo- 
tion, the  foot  is  one  of  the  most  important  members  of  the 
human  frame.  When  suffered  to  exhibit  the  untrammeled  for- 
mation and  proportion  of  nature  it  is,  indeed,  beautiful,  but  as 
it  is,  is  an  appropriate  and  elegant  finish  to  the  figure.  The 
usages  of  society  in  modern  Europe,  at  once  judiciously  com- 


ETIQUETTE. 


65 


bining  health,  comfort,  and  elegance,  forbid  the  exhibition  ot 
the  unclothed  foot;  but  the  exquisite  sculptures  of  Greece  and 
Rome  sufficiently  attest  the  accuracy  of  our  assertion.  We  see 
there  the  finely-proportioned  feet  only  protected  by  the  simple 
sandal;  the  arched  and  muscular  instep;  the  dimpled  joints 
and  stright,  slender  toes  falling  equally  to  the  ground.  As  we 
look  upon  them  we  feel  at  once  their  perfect  adaption  to  the 
purpose  of  graceful  exercise,  their  peculiar  beauty  of  forma- 
tion and  finish  in  themselves,  and  their  capability  of  support- 
ing the  superstruction  of  which  they  form  so  elegant  a  part. 
Yet  a  small  foot,  meaning  a  narrow,  shapeless  one,  is  now  so 
generally  admired — and  such  excessive  pains  are  taken  to  ob- 
tain it  by  restricting  the  growth  of  the  foot  in  early  life  by  the 
use  of  small  and  unyielding  shoes — that  in  the  upper  and  mid- 
dle classes  of  society  a  really  handsome  foot  is  rarelv  found  to 
accompany  figures  of  even  faultless  proportions  otherwise. 
This  absurd  prejudice  exists  chiefly  among  ladies,  who,  heed- 
less of  medical  advice  to  the  contrary,  continue  to  wear  shoes 
smaller  in  size  than  the  dimensions  of  their  feet  actually  re- 
quire, and  do,  in  niany  instances,  cheerfully  submit  to  the  most 
cruel  self-imposed  restraint  rather  than  the  world  should  say 
that  nature  had  given  them  feet  properly  proportioned  to  the 
development  of  their  persons.  Now,  the  truth  is,  that  feet 
larger  than  they  really  require  to  be  for  the  size  and  weight  of 
the  rest  of  the  body  very  rarely  occur,  and,  when  they  do,  are 
by  no  means  more  inelegant  in  appearance  than  such  as  are 
disproportionately  small;  and  were  these  self-doomed  sufferers 
to  reflect  that  a  foot  can  only  be  handsome  so  long  as  it  is 
suitable  for  the  performance  of  its  natural  functions,  and  that 
such  as  approach  to  the  Chinese  idea  of  beauty  must  ensure  a 
most  ungraceful  carriage,  they  would  certainly  cease  their  en- 
deavors to  attain  an  end  so  closely  approaching  to  deformity. 
Besides,  in  attempting  to  reduce  the  feet  to  an  unnatural  nar- 
row compass,  the  confinement  to  which  they  are  subjected 
necessarily  leads  to  their  ultimate  distortion;  crooked  and  un- 
even toes,  projecting  joints,  irritable  corns  and  bunions,  and 
crippled  motions,  are  the  results  of  the  endeavors  to  cramp  the 
Icet  into  fashionable  neatness  !  And  yet  all  the  squeezing  and 
compressing  which  can  be  brought  to  bear  upon  a  foot  by 
s 


66 


ETIQUETTE. 


shoes  of  ordinary  materials  will  tend  but  little  to  lessen  it  in 
size,  one  quarter  of  an  inch  being,  we  may  safely  state,  the  ut- 
most extent  of  the  diminution  that  can  for  any  time  be  borne. 
Reflection,  too,  will  show  how  slight  the  change  can  be  which 
if  effected  in  this  way  upon  the  appearance  of  an  ordinary 
sole,  and,  also,  how  little  the  advantages  keep  pace  with  the 
annoyances  undergone. 

A  foot  which  is  flatly  formed  appears  much  larger  to  the 
eye  than  one  which  is  finely  arched,  although,  in  reality,  its 
surface  may  not  be  greater,  and  a  judicious  method  of  reducing 
its  bulk  in  appearance,  and  perhaps  improving  its  shape,  is  to 
adopt  those  coverings  which,  by  form  and  color,  are  calculated 
to  produce  that  effect  by  optical  delusion.  White  and  fancy 
stockings  should  be  avoided  by  those  whose  feet  possess  this 
peculiar  development,  as  white  and  other  light  colors,  from 
their  well-known  power  of  reflecting  light,  give  the  form  of 
the  object  to  which  they  are  applied  a  peculiar  distinctness. 
Black,  on  the  other  hand,  sends  back  few,  if  any,  rays  of  light 
to  meet  the  eye,  and,  consequently,  the  feet,  if  clothed  in  this 
color,  will  appear  themselves  sensibly  diminished.  Black 
stockings  and  dark-colored  boots  and  shoes,  invariably  black, 
whatever  their  material  may  be,  should,  therefore,  be  worn  by 
those  whio  have  large  and  flat  feet,  and,  by  skillful  management, 
wiii  not  appear  out  of  keeping  with  the  rest  of  the  dress.  The 
shoe,  moreover,  should  be  made  to  come  high  upon  the  instep, 
lor  nothing  tends  so  much  to  give  a  degree  of  awkwardness  to 
tlie  feet  as  their  being  allowed  to  overflow,  as  it  were,  the 
leather,  since  they  are  certain  to  look  large  if  anything  in  the 
vicinity  sliould  happen  to  be  disproportionately  small.  The 
heel  should,  in  addition,  be  considerably  elevated,  with  a  view 
to  increase  the  height  of  the  arch,  by  which,  in  turn,  the  gene- 
ral flatness  is  diminished,  and  llie  appearance  of  breadth  con- 
sequently lessened.  Such,  we  doubt  not,  our  fair  readers  will 
find  on  trial  to  be  a  better  way  of  remedying  apparent  and 
even  real  defects  in  size  than  the  ordinary  method  by  com- 
pression; kt  greater  attention  be  paid  to  the  color  of  the 
stocking  and  the  form  of  the  shoe,  and  less  to  the  thinness  of 
the  former  and  smallness  and  lightness  of  the  latter,  and  bene- 
fits greater  than  may  appear  at  first  sight  will,  we  firmly  be- 


ETIQUETTE. 


67 


lieve,  result  to  those  who  alter  their  line  of  procedure.  A 
walking  shoe  should  be  particularly  easy  and  of  firm  materials, 
with  a  thick  sole;  boots  are  not  well  adapted  for  this  purpose, 
as  they  are  usually  tight  and  do  not  admit  of  the  free  play  of 
the  muscles  of  the  foot  and  ankle  so  necessary  to  walk  with 
either  grace  or  comfort;  a  slight  shoe  with  a  slight  sole  induces 
fatigue,  from  its  inability  of  yielding  a  firm  support  to  the  foot. 
Ladies  are  too  much  in  the  habit  of  neglecting  the  practice  of 
walking  as  a  means  of  healthful  exercise,  although  part  of  the 
blame  attaches  to  their  natural  protectors,  who  have  absurd 
ideas  of  the  impropriety  of  women  being  frequently  seen  out 
doors.  Those,  indeed,  who  possess  carriages  do  not  confine 
themselves  so  rigorously,  but  walking  is  by  far  the  most  pre- 
ferable mode  of  taking  the  air.  Our  continental  neighbors 
differ  from  us  in  no  respect  more  than  in  their  fondness  for  ex- 
ercise in  the  open  air,  and  to  the  opportunities  of  thus  fulfilling 
the  dictates  of  nature  we  may  ascribe  the  elegance  which 
marks  the  movements  of  their  wives  and  daughters.  The 
women  of  Paris  and  Madrid  are  celebrated  for  the  elegance  of 
their  feet,  but  then  they  cultivate  them  properly  by  constant 
walking,  which  they  look  upon  as  a  graceful  accomplishment. 
In  both  capitals  the  utmost  care  is  bestowed  upon  the  decora- 
tion of  the  feet;  and  from  this  results  that  symmetrical  form 
which  fixes  the  attention  of  the  English  stranger. 

The  Teeth. — Many  reasons  combine  to  render  early  and 
persevering  attention  to  the  cleanliness  .and  care  of  the  teeth 
an  imperative  duty;  a  white,  regular  dental  arch  is,  besides  be- 
ing beautiful  in  itself,  a  most  advantageous  accompaniment  to 
the  finest  features  and  renders  even  homely  ones  agreeable, 
and  is  necessary  in  order  to  preserve  the  contour  of  the  face. 
The  teeth  are  usually  thirty-two  in  number,  sixteen  in  each 
jaw;  they  are  divided  into  three  classes:  ist.  The  incisors, 
which  are  the  four  cutting  teeth  in  front  of  each  jaw.  2nd. 
The  canine,  or  cuspidati,  the  longest  of  all  the  teeth,  derive 
their  name  from  their  resemblance  to  the  tusks  of  a  dog,  and 
are  four  in  number,  one  appearing  on  each  side  of  the  upper 
and  lower  row  of  incisors.  3rd.  The  molars,  or  grinders,  of  « 
which  there  are  ten  in  each  side,  five  above  and  the  same  num- 
ber below,  so  called  from  being,  as  to  size,  figure,  and  situa- 


68 


ETIQUETTE. 


tion,  best  calculated  for  the  mastication  of  our  food.  The 
teeth  of  the  first  and  second  classes  have  only  one  fang  each; 
the  three  last  molars  two  fangs,  and  the  same  teeth  in  the 
upper,  three.  Each  tooth  is  divided  into  two  parts — its  body, 
or  that  part  which  is  above  the  gum,  covered  with  the  hard, 
white,  peculiar  substance  called  enamel,  and  its  fangs,  or  root, 
which  is  fixed  in  the  socket;  the  boundary  between  these  two, 
called  tfie  neck  of  the  tooth,  is  formed  by  a  small,  circular  de- 
pression immediately  above  the  edge  of  the  gum.  The  teeth 
should  be  washed  with  a  moderately  soft  brush  and  tepid  water 
every  morning,  taking  care  that  the  brush  operates  also  on  the 
gum,  for  the  purpose  of  keeping  up  a  brisk  circulation  and  at 
the  same  time  rendering  its  surface  firm  and  healthy.  The 
mouth  should  a'so  be  carefully  rinsed  with  tepid  water  after 
meals,  as  the  ^mall  particles  of  food  which  may  remain  in  the 
interstices  of  the  teeth  are  liable,  by  their  decomposition,  to 
impart  an 'JT pleasant  odor  to  the  breath,  and  this  precaution 
should  b'j  particularly  attended  to  after  supper,  with  a  few 
strokes  of  the  brush,  as  a  very  slight  roughness  of  the  surface 
materially  assists  the  accumulation  of  tartar.  Tartar  appears 
to  be  a  residuum  of  the  saliva,  as  it  is  found  to  invade  those 
teeth  more  particularly  which  are  in  the  immediate  vicinity  of 
the  openings  of  the  salivary  ducts;  these  are  the  inner  sides  of 
the  front  teeth  in  the  lower  jaw  and  the  outer  surfaces  of  the 
molars  in  the  upper  jaw;  it  is,  therefore,  a  natural  source  of 
annoyance  peculiar  to  every  human  being;  in  some  constitu- 
tions it  is  more  largely  deposited  than  in  others;  but  never  so 
obstinately  as  to  resist  the  brush,  if  constantly  used;  we  do  not 
mean  to  say  that  a  brush  can  remove  tartar  when  once  suffered 
to  effect  a  lodgment  and  acquire  consistence,  but  we  are  certain 
that  the  daily  use  of  the  brush  will,  in  most  individuals,  pre- 
vent its  being  deposited  altogetlycr.  The  operation  for  remov- 
ing the  tartar  is  called  scaling,  and  in  the-  hands  of  an  exper- 
ienced dentist,  is  both  a  simple  and  a  safe  one.  In  some 
instances,  however,  the  teeth  will  be  so  loaded  with  tartar  that 
it  is  unsafe  to  remove  it  at  one  time.  Where  this  is  the  case, 
that  part  which  is  next  the  gums  should  be  first  removed,  that 
they  may  be  thoroughly  relieved.  This  being  accomplished, 
the  patient  should  be  directed  to  use  some  proper  application 


ETIQUETTE. 


69 


to  the  gums  for  a  week,  which  will  tend  to  their  eventual  resto- 
ration. When  the  gums  are  relieved  and  the  teeth  show  signs 
of  fastening,  the  remaining  tartar  should  be  removed,  either  at 
one  or  more  sittings,  until  the  teeth  are  perfectly  freed  from  it 
and  no  roughness  is  felt  to  the  patient's  tongue.  After  the 
tartar  is  removed  the  teeth  assume  a  dark  lead  color,  which 
only  disappears  after  the  use  of  tooth  powder  for  some  time 
once  or  twice  a  day.  "The  best  tooth  powders,'  says  an  emi- 
nent dentist  (Mr.  Snell),  "are,  in  my  opinion,  composed  of  such 
ingredients  as  the  following:  Prepared  chalk,  finely  levigated, 
three  drachms;  Spanish  soap,  one  drachm;  Florentine  iris-root, 
one  drachm;  carbonate  of  soda,  one  drachm.  I  have  often 
found,  after  the  teeth  have  been  perfectly  cleaned  with  in- 
struments, that  if  constantly  brushed  once  or  twice  a  day  with 
this  powder  they  are  kept  free  from  tartar.  Tinctures  and 
other  fluid  applications  to  the  gums  are  often  extremely  useful 
when  they  are  in  an  unhealthy  state.  As  a  simple  application 
to  the  mouth  I  know  of  no  better  thing  than  soap  liniment. 
Where  the  teeth  are  not  much  disposed  to  collect  tartar  or  be- 
come discolored  they  may  be  kept  in  good  order  by  this  alone, 
without  the  aid  of  any  powder." 

"The  various  opinions  which  are  held  relative  to  the  shape 
and  texture  of  tooth-brushes  would  lead  us  to  suppose  that 
the  matter  was  a  much  more  important  one  that  it  really  is. 
There  are  even  patent  tooth  brushes.  A  brush  too  hard  is  as 
useless,  from  having  no  elasticity,  as  one  too  soft  is  from  its 
having  no  firmness;  a  medium  between  the  two  should  be 
chosen.  The  brush  should  be  used  as  much  as  possible  in  a 
perpendicular  direction,  not  as  regards  the  brush,  but  the 
teeth." 

Metal  tooth  picks  have  a  pernicious  effect  on  the  teeth,  and 
those  made  from  quills  irritate  the  gum;  indeed,  the  only 
safe  article  to  use  is  a  piece  of  cane  or  slip  of  light  wood  cut 
to  a  nice  point. 

To  the  toilette  a  dental  mirror  will  be  found  a  useful  appen- 
dage. It  is  usually  of  an  oval  shape,  formed  of  either  glass  or 
steel,  cased  in  silver,  and  so  small  as  to  admit  of  being  placed 
in  the  mouth  without  the  slightest  inconvenience.  Those  con- 
cave mirrors  made  expressly  for  the  use  of  dentists  are  the  best. 


and  are  easily  obtained.  By  shifting  the  mirror  as  oceasiori 
requires  a  complete  view  is  obtained  of  those  parts  of  the  teetli 
which,  even  in  the  most  regular  and  well-proportioned  mouth, 
cannot  be  seen,  either  by  the  individual  herself  on  examina- 
tion in  the  dressing  glass  or  by  another  person  on  looking  into 
the  mouth  itself.  For  the  individual,  the  dressing  glass  must, 
of  course,  be  combined  with  the  use  of  the  dental  mirror. 
Thus  the  complete  cleanliness  and  general  condition  of  every 
part  of  the. teeth  is  ascertained,  and  the  first  indication  of  dis- 
ease is  instantly  discoverable;  consequently,  the  means  of  rem- 
edy will  have  all  the  advantage  of  early  application. 

The  Mouth. — The  mouth  requires  to  be  rinsed  and  the 
throat  well  gargled  with  tepid  water,  to  which  a  few  drops  of 
Eau-de-Cologne  may  be  added  with  advantage,  every  morning, 
for  a  kind  of  mucus  gathers  upon  the  surface  of  the  mouth, 
and  particularly  on  the  tongue,  during  the  hours  of  sleep, 
which,  if  not  removed,  obscures  the  nice  perception  of  the 
palate  and  impairs  the  appetite;  Sometimes  this  unpleasant 
matter  is  more  thick^ly  deposited  than  at  others,  owing,  per- 
haps, to  changes  of  food,  of  temperature,  or  any  other  cause 
upon  the  stomach.  When  it  requires  the  aid  of  a  scraper  to 
J  emove  it,  one  made  of  thin  cane,  or  nicely-prepared  whale- 
bone, is  infinitely  preferable  to  those  ivory  or  even  silver  arti- 
cles with  which  dressing  boxes  are  usually  supplied.  If  the 
mouth  feels  clammy  during  the  day,  after  walking  or  other  ex- 
ercise, one  part  of  port  wine  mingled  with  three  parts  of  water 
forms  a  refreshing  lotion  to  rinse  it  with.  A  comfortable  sen- 
sation is  produced  by  drinking  a  wineglassful  of  spring  water 
after  the  usual  routine  of  the  toilette  is  completed,  and  to  take 
a  seidlitz  powder  occasionally  is  an  excellent  preventive  if  sub- 
ject to  headache. 

The  Breath. — Purity  of  breath  is  an  unspeakable  perso- 
nal comfort,  and  its  value  in  social  intercourse  is  literally  be- 
yond that  of  rubies.  Yet,  although  it  may  be  said  to  be 
peculiar  to  almost  every  healthy  person,  it  is  a  precarious  pos- 
session, easily  forfeited  at  any  time,  and  many  causes  more 
particulary  tend  to  affect  it  as  years  advance.  The  natives  of 
eastern  countries  seem  to  be  particularly  sensible  to  this;  and, 
considering  the  sweetness  of  the  breath  to  depend  chiefly  upon 


the  condition  of  the  mouth,  are  in  the  habit  of  chewing  mastic 
and  other  odoriferous  substances  with  a  view  to  its  preserva- 
tion. This  is  at  best  a  troublesome  practice^  and,  wliile  sub- 
ject to  immediate  detection,  has  not  always  the  effect  hoped 
for.  The  breath  is,  however,  dependent  upon  other  organs 
and  causes,  as  well  as  the  mouth  and  teeth,  for  its  odor;  and 
almost  every  incident  v/hich  can  affect  the  general  health  ex- 
tends its  influence  to  the  breath.  Thus  fatigue,  induced  either 
by  immoderate  exercise  or  repeated  and  protracted  vigils,  will 
render  it  impure.  Deep  study,  combined  with  anxiety  and 
restless  nights,  will  have  an  equal  effect.  Sometimes  disease 
of  the  lungs  affects  the  breath;  the  impurity  of  the  latter  is  then 
only  a  symptom  and  will  meet  due  attention  in  the  medical 
treatment  of  the  disease.  Habitual  sacrifices  to  the  "jolly  god" 
may  almost  invariably  be  detected  by  the  fetid  odor  of  the 
breath;  the  derangement  of  the  digestive  organs  being  the  in- 
evitable result  of  the  abuse  cf  fermented  liquors,  the  cause 
must  be  removed  ere  the  effect  can  cease.  When  the  breath 
is  affected  by  the  teeth  an  opiate  has  been  recommended,  which 
may  be  prepared  by  iaimersing  eight  ounces  of  the  best  honey 
with  two  ounces  of  rose  water  over  a  gentle  fire  for  a  few  min- 
utes, and  then  adding  as  much  powdered  myrrh  and  Armenian 
bole  as  will  form  a  soft  paste;  it  is  applied  to  the  teeth  on  a 
brush,  and  is  generally  successful  in  removing  any  unpleasant 
odor  from  them  at  the  time.  Tincture  of  myrrh,  combined 
with  tepid  water,  forms  an  effectual  gargle  when  the  affection 
does  not  proceed  from  the  stomach.  A  gargle  is  also  made 
for  this  purpose  by  pouring  boiling  water  upon  bruised  char- 
coal and  filtering  it  when  cold;  but  it  is  most  unpleasant  to  use 
and  can  only  confer  a  temporary  benefit.  Vitiated  breath  may 
be  a  source  of  annoyance  when  its  cause  cannot  be  ascertained; 
but  the  measures  so  often  insisted  upon  by  physicians  in  order 
to  promote  health  on  other  accounts  will  always  exercise  a 
beneficial  influence  upon  it.  We  may  mention,  among  others, 
early  rising,  exercise  in  the  open  air  especially,  equestrian  ex- 
ercise, strict  temperance,  and  constant  attention  to  the  econ- 
omy of  the  stomach  and  bowels;  perseverance  in  these  will, 
if  not  remove  it  altogether,  at  least  ameliorate  the  evil. 

The  Tips. — The  thinness  of  the  skin  which  forms  the  out 


1 


?a  ETIQUETTE. 

ward  covering  of  the  lips,  although  contributing  in  itself  to 
their  peculiar  beauty,  renders  them  particularly  susceptible  oi 
injury  from  cold;  and  chaps  and  excoriation  from  this  cause 
are  to  many  ladies  a  constant  source  of  annoyance  during 
winter.  Otherwise  the  lips  are  almost  independent  of  assist- 
ance from  the  toilette.  When  tenderness  of  the  face  and  lips 
occurs  from  taking  exercise  in  cold  weather,  and  the  skin  h 
rendered  rough,  though  not  actually  broken,  a  little  cold  cream 
is  a  most  soothing  application  on  returning  to  the  house,  as  i/ 
immediately  allays  the  smarting  and  restores  the  natura 
smoothness  to  the  surface.  Cold  cream,  for  this  particulai 
purpose,  should  be  prepared  thus: 

Melt  two  ounces  of  the  finest  white  wax  with  eight  ounces 
of  oil  of  almonds  over  a  very  slow  fire,  and  add  gradually  half 
a  pint  of  distilled  rose  water,  stirring  it  until  cold.  By  gentle- 
men who  are  habitually  exposed  to  the  action  of  the  atmo- 
sphere the  following  lip  salve  will  be  found  most  useful  as  a' 
prophylactic  against  the  effects  of  frost:  Take  four  ounces  of 
the  oil  of  almonds,  one  ounce  of  spermaceti,  and  one  drachm 
of  prepared  suet,  with  any  simple  vegetable  coloring  according 
to  fancy;  simmer  these  until  thoroughly  mingled;  as  soon  as 
taken  off  the  fire  stir  into  the  mixture  fifteen  drops  of  tincture 
of  capsicum,  and,  when  nearly  cold,  twenty  drops  of  oil  of 
rhodium. 

A  pleasing  and  efficacious  lip  salve  is  made  thus:  Put  four 
ounces  of  the  best  olive  oil  into  a  wide-mouthed  bottle,  with 
one  ounce  of  alkanet  root  well  bruised,  stop  the  bottle  care- 
fully, and  place  it  in  the  heat  of  the  sun  until  the  color  be- 
comes a  rich  crimson;  then  strain  the  oil  into  a  pipkin,  with 
two  ounces  each  of  fine  white  wax  and  new  lamb  suet;  melt 
the  whole  slowly,  and,  when  almost  cold,  add  six  drops  of  otto 
of  roses,  carefully  stirred  in,  and  put  the  salve  up  in  small 
ivory  pots.  The  use  of  cayenne  losenges  deepens  the  natural 
crimson  of  the  lips;  _ihe  effect  of  this  carminative  preparation 
upon  the  stomach  and  the  breath  are  at  the  same  time  correc- 
tive and  grateful,  and  it  should  be  had  immediate  recourse  to 
upon  the  slightest  symptom  of  sore  throat.  The  habit  of 
smoking,  now  so  generally  adopted  by  gentlemen,  is  a  decided 
enemy  both  to  the  color  and  the  contour  of  the  lips.    Nor  are 


73 


these  its  only  evils.  In  the  first  place,  the  stem  of  the  pipe  is 
very  liable  to  excoriate  the  lips  by  its  unyielding  harshness, 
when,  if  not  laid  aside  for  the  time,  a  painful  and  obstinate  sore 
may  be  the  result;  as,  among  other  causes  of  irritation,  lead 
enters  largely  into  the  glazing  portion  of  the  stem,  and  its  dele- 
terious qualities  are  now  too  well  known  to  require  to  be  partic- 
ularized here.  Besides  the  disfiguring  effects  of  a  recent  sore 
upon  the  lip,  permanent  disease  may  be  reasonably  dreaded, 
since  a  reference  to  any  medical  gentleman  will  confirm  the 
startling  truth  that  in  a  large  proportion  of  cases  of  cancer  oc- 
curring in  the  face  and  throat  among  the  poorer  classes,  the 
first  indication  of  the  disease  may  be  clearly  traced  to  the  ob- 
stinate excoriation  caused  by  the  use  of  a  tobacco  pipe. 

The  Hair. — The  culture  and  decoration  of  the  hair,  as  it 
is  one  of  the  first  objects  of  personal  adornment,  naturally 
forms  a  very  important  branch  of  the  toilette.  In  youth  the 
hair  is  generally  abundant  and  glossy,  requiring  little  assistance 
from  art  to  improve  its  appearance.  Perfect  cleanliness  is  in- 
dispensable for  the  preservation  of  its  beauty  and  color,  as 
well  as  its  duration;  this  is  attained  by  frequently  washing  it  in 
tepid  water,  using  those  soaps  which  have  the  smallest  portion 
of  alkali  in  their  composition,  as  this  article  renders  the  hair 
too  dry,  and  by  depriving  it  of  its  moist  coloring  matter  im- 
pairs at  once  its  strength  and  beauty.  After  washing,  the  hair 
should  be  immediately  and  thoroughly  dried,  and,  when  the 
towel  has  ceased  to  imbibe  moisture,  brushed  constantly  in  the 
sun  or  before  the  fire  until  its  lightness  and  elasticity  are  fully 
restored;  and  in  dressing  it  a  little  marrow,  pomatum,  bears' 
grease,  or  fragrant  oil  should  be  used,  yet  as  sparingly  as  pos- 
sible. 

The  belief  entertained  by  many  persons  that  washing  the 
hair  induces  catarrh,  or  headache,  or  injures  the  hair,  is  erro- 
neous, as  the  application  of  water  to  the  skin  is  the  most  nat- 
ural and  effectual  method  of  cleansing  it,  and  of  keeping  open 
\he  pores  through  which  the  perspiration  must  pass  in  order  to 
ensure  its  healthy  condition;  besides,  scabs  naturally  come 
around  the  roots  of  the  hair  of  the  most  cleanly  person,  and 
these  can  only  be  completely  detached  by  the  use  of  soap. 
Wearing  an  oiled  silk  cap  to  prevent  the  hair  and  head  from 


being  wetted  in  sea  bathing  is  an  injurious  custom,  and  usually 
causes  headache  at  least,  and  often  more  serious  though  un- 
suspected evil.  Thus,  for  the  sake  of  avoiding  a  little  trouble 
or  saving  a  little  time,  that  member  of  the  frame,  that  truly 
requires  it,  is  deprived  of  the  invigorating  influence  of  the  sea 
water — denied  an  application  more  truly  repellant  of  catarrh 
and  rheumatic  and  neuralgic  affections  than  all  the  coverings 
and  artificial  means  of  warmth  and  cure  in  use  in  the  fashion- 
able world.  The  constant  and  persevering  use  of  the  brush 
is  a  great  means  of  beautifying  the  hair,  rendering  it  glossy  and 
elastic,  and  encouraging  a  disposition  to  curl.  The  brush  pro- 
duces further  advantages  in  propelling  and  calling  into  action 
the  contents  of  the  numerous  vessels  and  pores  which  are  in- 
terspersed over  the  whole  surface  of  the  head,  and  furnish 
vigor  and  nourishment  to  the  hair;  five  minutes,  at  least,  every 
morning  and  evening  should  be  devoted  to  its  use.  Two 
brushes  are  necessary  for  the  toilette  of  the  hair — a  penetrating 
and  a  polishing  brush;  the  penetrating  brush,  especially  for  a 
lady's  use,  should  be  composed  of  strong  elastic  hairs  cut  into 
irregular  lengths,  but  not  so  hard  or  coarse  as  to  be  in  any 
danger  of  irritating  the  skin;  after  being  passed  once  or  twice 
through  the  hair,  to  ensure  its  smoothness  and  regularity,  the 
brush  should  be  slightly  dipped  in  Eau-de-Cologne,  or  sprinkled 
with  a  little  perfumed  hartshorn,  as  either  of  these  preparations 
are  beneficial  in  strengtheing  the  hair.  The  polishing  brush 
should  be  made  of  firm,  soft  hairs,  thickly  studded.  Combs 
should  only  be  resorted  to  for  the  purpose  of  giving  a  form  to 
the  hair  or  assisting  in  its  decoration,  as  their  use  is  more  or 
less  prejudicial  to  the  surface  of  the  skin  and  the  roots  of  the 
hair.  The  small  toothed  ivory  comb  is  particularly  injurious, 
as,  besides  its  irritating  effect  on  the  skin,  it  has  a  tendency  to 
split  and  crush  the  hair  as  it  passes  through  it;  surely  this 
comb  is  not  necessary  at  the  toilette  of  a  lady  ? 

The  growth  of  the  hair  is  best  promoted  by  keeping  it 
scrupulously  clean,  and  by  cutting  it  frequently. 

A  moderate  profusion  of  hair,  gracefully  arranged,  is  a 
characteristic  adornment  of  women,  and  its  appearance  and 
condition  will  be  found  to  convey  conclusive  evidence  of  the 
habits  and  taste  of  the  wearer.    In  the  disposition  of  the  hair 


KTIQUSTTE, 


attention  should  always  be  paid  to  the  style  of  the  features  and 
the  formation  of  the  face;  yet  it  would  be  scarcely  possible  to 
imagine  a  countenance  whose  symmetry  would  not  be  injured 
by  adopting  any  outre  method.  Braiding  the  hair,  though  a 
simple  and  unpretending  method  of  dressing  it,  yet  requires 
extremely  regular  features  to  relieve  its  formality,  and  is  be- 
coming perhaps  only  to  those  ladies  whose  style  of  face  resem- 
bles the  Grecian.  Braids  are,  however,  indispensable  in  deep 
mourning,  when  decoration  is  least  in  the  thoughts  of  the 
wearer.  Curls  and  ringlets  generally  harmonize  with  the  female' 
face,  and  seem  really  to  be  the  most  tasteful  method  of  dress- 
ing the  hair.  Papillotes,  the  usual  and  best  way  of  curling, 
should  be  put  up  gently  and  secured  from  coming  out  by  a 
small  pin  run  through  the  paper,  because  if  they  are  too  tightly 
twisted  they  not  only  occasion  headache  and  uneasy  sleep,  but 
actually  injure  the  hair  by  drawing  it  out  by  the  roots;  and  in 
plaiting  or  tying  the  hair  with  a  ribbon  care  should  be  taken 
not  to  draw  it  so  tightly  as  to  render  the  head  uncomfortable, 
for  anything  that  prevents  the  natural,  easy  flow  of  the  hair 
tends  to  deprive  it  of  its  moisture,  and  thus,  by  checking  its 
growth,  renders  it  weak  and  thin.  If  the  hair  be  very  soft  and 
fine,  pomatum  or  oil  is  not  required  to  dress  it,  but  a  fluid  com- 
position, such  as  either  of  the  following,  will  be  serviceable, 
both  in  giving  it  a  fine  gloss  and  imparting  strength  to  it: 
Grate  carefully  down  a  pound  and  a  half  of  good  white  soap, 
and  put  it  with  six  ounces  of  potash  and  three  pints  of  alcohol 
mto  a  jar,  which  place  in  a  hot  water  bath,  stirring  the  mixture 
until  it  is  thoroughly  melted,  then  leave  it  to  settle;  pour  off 
the  clear  liquor;  perfume  it  with  essence  of  violets,  and  put  it 
up  in  well-corked  bottles  for  use.  The  other  excellent  curling 
fluid  is  made  by  dissolving  in  the  same  manner,  two  pounds  of 
soap,  eight  ounces  of  potash  in  a  pint  and  a  half  each  of  water, 
adding  to  the  liquor,  when  cold  and  clear,  twenty  drops  of 
essence  of  amber. 

The  hair  is  subject  to  changes  peculiar  to  its  nature  and 
structure  as  disease  or  the  approach  of  age  alter  the  constitu- 
tion. Loss  of  color  is  perhaps  the  earliest  source  of  annoy- 
ance, and  many  recipes  have  been  set  forth  as  a  means  of  its 
restoration.    These  consist  chiefly  of  hair  dyes;  preparations 


te  ETIQUETTE. 

which  ill  best  arc  of  doubtful  service,  and,  in  some  instances, 
positively  dangerous  from  the  metallic  agents  employed  in 
their  composition;  at  the  same  time,  they  are  extremely 
trouijlesome  to  use. 

'J  he  remote  causes  of  premature  grey  hair  are  anxiety,  dis- 
appointment, protracted  grief,  great  mental  exertion,  fear, 
fright,  headache,  and  some  others.  Great  care  should  be 
taken  after  sea  bathing  to  wash  the  hair  in  soft  water,  to  free 
it  from  the  saline  particles  which  form  so  large  a  constituent 
of  the  sea  water,  as  these  are  very  active  in  producing  grey 
hair  by  extraction  of  the  natural  color.  Among  the  best  ap- 
plications to  the  hair,  with  a  view  to  prevent  its  becoming 
grey,  are  prepared  marrow,  bear's  grease  and  honey  water;  the 
latter  should  be  made  thus:  Take  two  quarts  of  the  best  French 
brandy;  one  pound  of  virgin  honey;  half  a  pound  of  coriander 
seeds;  one  ounce  of  cloves;  half  an  ounce  each  of  nutmeg, 
benzoin,  and  storax;  the  rind  of  two  lemons,  and  two  vanil- 
loes;  digest  forty-eight  hours,  and  distil  with  a  gentle  heat; 
add  a  pint  each  of  rose  water  and  orange-flower  water;  with 
three  grains  of  ambergris;  digest  again  forty-eight  hours,  and 
then  filter  and  keep  the  water  in  closely  stopped  bottles. 

There  may  possibly  be  a  few  instances  where  the  adoption 
of  false  hair  is  excusable  if  not  justifiable,  but  the  matron  whose 
tresses  have  become  sprinkled  with  silver,  commits  an  offence 
against  beauty  of  the  most  interesting  order  in  'removing  or 
concealing  them,  and  assuming  in  their  place  substitues  pre- 
pared by  the  artist,  since  the  latter,  however  elegant  and  even 
natural  in  their  appearance,  are  ever  too  youthful  to  harmonize 
with  the  faded  complexion  and  altered  features  of  advancing 
years. 

The  hair  exercises  considerable  influence  upon  the  health; 
and  the  consequence  of  cutting  it  depends  upon  the  state  of 
the  circulation  in  the  head  at  the  time,  and  the  quantity  re- 
moved; to  a  person  in  health  cold  in  the  head,  ear  ache,  head 
ache,  and  sometimes  sore  throat  is  the  result  when  much  is 
taken  off  suddenly,  unless  a  covering  is  substituted,  and  worn 
for  sgme  time  afterwards.  Those  who  are  strongly  constituted, 
and  who  take  regular  exercise  in  the  open  air,  may  not  perhaps 
experience  inconvenience  1  y  the  neglect  of  this  precaution, 


::tiquette. 


77 


but  to  the  weak,  or  with  convalescents,  it  will  be  otherwise. 
"Cutting  off  the  hair,"  says  Dr.  Copland,  "in  cases  of  inflam- 
matory excitement  of  the  brain,  or  under  any  circumstances 
calling  for  cold  applications,  can  seldom  be  productive  of  in- 
jury, though  it  seems  doubtful  if  it  be  so  beneficial  as  is  gener- 
ally supposed."  On  the  other  hand,  keeping  the  hair  closely 
cut  is  often  productive  of  good  effects;  it  is  serviceable  in 
head  aches;  frequent  cutting  promotes  the  growth  of  the  hair, 
and  admits  of  the  usual  operations  of  combing  and  brushing 
acting  more  efficiently  on  the  scalp.  In  cases  where  cold 
sponging  or  the  shower  bath  is  necessary  short  hair  is  a  decided 
advantage. 

Depilatories  are  preparations  for  removing  superfluous  hair; 
but  to  have  the  desired  effect  they  require  to  be  compounded 
of  such  powerful  ingredients  that  their  use  is  attended  with 
extreme  danger  to  the  skin.  They  are  chiefly  in  the  form  of 
powders,  of  which  a  small  quantity  is  made  into  a  paste  with 
rose  water,  Eau-de-Cologne,  or  even  simple  water,  and  applied 
on  a  piece  of  cambric. 

Bad  Practices. — It  maybe  well  to  caution  our  young  friends 
against  certain  bad  practices,  easily  contracted,  but  sometimes 
difficult  to  relinquish.  The  following  are  things  not  to  be 
done:  Biting  your  nails.  Slipping  a  ring  up  and  down  the 
fmger.  Sitting  cross-kneed  and  jogging  your  feet.  Drumming 
on  the  table  with  your  knuckles;  or,  still  worse,  tinkling  on  a 
piano  with  your  forefinger  only.  Humming  a  tune  before 
strangers.  Singing  as  you  go  up  and  down  stairs.  Putting 
your  arm  round  the  neck  of  another  young  girl,  or  promenad- 
ing the  room  with  arms  encircling  waists.  Holding  the  arm  of 
a  friend  all  the  time  she  sits  beside  you;  or  kissing  or  fondling 
her  before  company.    Sitting  too  closely. 

Slapping  a  gentleman  with  your  handkerchief  or  tapping 
him  with  your  fan.  Allowing  him  to  take  a  ring  off  your  fin- 
ger, to  look  at  it.  Permitting  him  to  unclasp  your  bracelet  or, 
still  worse,  to  inspect  your  brooch.  When  these  ornaments  are 
to  be  shown  to  another  person,  always  take  them  off  for  the 
purpose. 

To  listen  at  door  cracks  and  peep  through  key  holes  is 


78 


ETIQUETTE. 


vulgar  and  contemptible.  So  it  is  to  ask  children  questions 
concerning  their  parents,  though  such  things  are  still  done. 

However  smart  and  witty  you  may  be  considered,  do  not 
exercise  your  wit  in  rallying  and  bantering  your  friends.  If 
you  do  so,  their  friendship  will  soon  be  worn  out,  or  converted 
into  positive  enmity.  A  jest  that  carries  a  sting  with  it  can 
never  give  a  pleasant  sensation  to  the  object.  The  bite  of  a 
mosquito  is  a  very  littl'e  thing,  but  it  leaves  pain  and  inflam- 
mation behind  it,  and  the  more  it  is  rubbed  the  longer  it 
rankles  in  the  blood.  No  one  likes  to  have  their  foibles  or 
mishaps  turned  into  ridicule,  before  other  persons  especially. 
And  few  can  cordially  join  in  a  laugh  that  is  raised  against 
themselves. 

The  slightest  jest  on  the  personal  defects  of  those  you  are 
conversing  with  is  an  enormity  of  rudeness  and  vulgarity.  It 
is,  in  fact,  a  sneer  at  the  Creator  that  made  them  so.  No  human 
creature  is  accountable  for  being  too  small  or  too  large;  for  an 
ill-formed  figure,  or  for  ill-shaped  limbs;  for  irregular  features 
or  a  bad  complexion. 

Still  worse  to  rally  any  person  (especially  a  woman)  on  her 
age,  or  to  ask  indirect  questions  with  a  view  of  discovering 
what  her  age  really  is.  If  we  continue  to  live,  we  must  con- 
tinue to  grow  old.  We  must  either  advance  in  age,  or  we  must 
die.  Where,  then,  is  the  shame  of  surviving  our  youth?  And 
when  youth  departs,  beauty  goes  along  with  it.  At  least  as 
much  beauty  as  depends  on  complexion,  hair,  and  teeth.  In 
arriving  at  middle  age  (or  a  little  beyond  it)  a  lady  must  com- 
pound for  the  loss  of  either  face  or  figure.  About  that  period 
she  generally  becomes  thinner  or  fatter.  If  thin,  her  features 
shrink  and  her  skin  shrivels  and  fades,  even  though  she  retains 
a  slender  and  perhaps  girlish  form.  If  she  grows  fat,  her  skin 
may  continue  smooth  and  her  complexion  fine,  and  her  neck 
and  arms  may  be  rounder  and  handsomer  than  in  girlhood; 
but  then  symmetry  of  shape  will  cease,  and  she  must  reconcile 
herself  to  the  change  as  best  she  can.  But  a  woman  with  a 
good  mind,  a  good  heart,  and  a  good  temper,  can  never,  at  any 
age,  grow  ugly — for  an  intelligent  and  pleasant  expression  is  in 
itself  beauty,  and  the  best  kind  of  beauty. 

Sad,  indeed,  is  the  condition  of  women  in  the  decline  of  life 


ETIQUETTE 


when  "no  lights  of  age  adorn  them;"  when,  having  neglectei 
in  the  spring  and  summer  to  lay  up  any  stores  for  the  winter  tha< 
is  sure  to  come,  they  find  themselves  left  in  the  season  of  des- 
olation with  nothing  to  fall  back  upon  but  the  idle  gossip  of 
the  day — striving  painfully  to  look  younger  than  they  really 
are;  still  haunting  balls  and  parties,  and  enduring  all  the  dis- 
comforts of  crowded  watering-places,  long  after  all  pleasure  in 
such  scenes  must  have  passed  away.  But  then  they  must  lin- 
ger in  public  because  they  are  miserable  at  home,  having  no 
resources  within  themselves,  and  few  enduring  friends  to  en- 
liven them  with  their  society. 

The  woman  who  knows  how  to  grow  old  gracefully  will 
adapt  her  dress  to  her  figure  and  her  age,  and  wear  colors 
chat  suit  her  complexion. 


HOUSEHOLD 


The  Kitchen. — One  of  the  finest  house-keepers  in  the  United 

States  says :  "If  scrimping  must  be  done,  scrimp  parlor  and 
sitting-room,  but  have  the  kitchen  and  bedrooms  as  comfort- 
able as  possible."  Another  writer  observes:  "The  kitchen  is 
to  the  house  what  the  stomach  is  to  the  body,  and  should  be 
the  most  spacious,  best  lighted,  and  best  ventilated  apartment 
m  the  house."  This  remark,  however,  is  aimed  mainly  at  city 
nomas,  where  the  kitchen  is  too  often  a  mere  little  basement 
cellar,  badly  lighted  and  illy  supplied  with  pure  air,  from  which 
It  is  no  wonder  that  the  servants  are  continually  rising  to  the 
upper  regions  to  "give  warning."  In  the  country  the  average 
kitchen  is  far  more  decent,  but  still  the  erring  house-keeper, 
anxious  to  "  have  things  like  other  people,"  is  prone  to  pinch 
the  poor  kitchen  in  order  to  furnish  the  parlor  in  gim-cracks. 

This  is  all  wrong.  If  one's  house  were  intended  for  enter- 
tainment and  continual  festivity,  then  it  would  be  well  to  place 
its  parlor  and  dining-room  first  and  foremost;  but  in  a  farm 
house,  where  the  house-mother's  work  lies  mainly  in  the  kitchen 
and  dairy,  and  where  are  needed  all  the  aids  and  conveniences 
for  making  this  work  pleasant  as  well  as  profitable,  it  is  simply 
silly  to  deny  one's  self  valuable  and  useful  every-day  things  for 
the  sake  of  what-nots,  upholstered  chairs  and  Nottingham-lace 
curtains,  that  must  necessarily  be  shut  up,  and  of  no  benefit  to 
anybody  nine-tenths  of  the  year. 

The  room  should  be  of  good  size,  with  windows  on  oppo- 
site sides,  as  they  thus  give  a  peculiarly  cheerful  light.  The 
ceiling  and  walls  should  be  whitened  or  calcirained  in  some 

6 


82 


HOUSEHOLD. 


cheerful  tint,  and  the  woodwork  oiled  and  varnished.  For  the 
floor— if  it  is  even  and  of  decent  quality  of  lumber — nothing  is 
better  than  two  or  three  coats  of  oil,  put  on  one  after  the  other 
as  fast  as  absorbed.  Such  a  floor  needs  no  scrubbing,  a  weekly 
mopping  with  plenty  of  warmish  water,  being  sufficient  to  keep 
it  clean.  Comfortable  little  rugs  should  be  placed  before  the 
sink  and  the  ironing  table,  and,  if  this  room  must  do  duty  as  a 
dining-room,  there  should  be,  in  winter,  a  large  square  of  car- 
peting under  the  dining-table.  A  neat  screen,  made  by  tacking 
chintz  or  furniture  calico  upon  a  light  wooden  frame,  about  five 
feet  high  and  six  feet  wide,  might  be  placed  between  the  table 
and  the  cook-stove,  not  only  to  temper  the  heat,  but  to  shut  off 
the  not  always  attractive  view  of  saucepans,  spiders,  and  ket 
ties  used  in  the  dinner-getting. 

The  sink  should  be  capacious,  lined  with  zmc.  provided 
with  drain-pipes,  and  flanked  by  pumps  connected  with  cistern 
and  well.  Underneath  may  be  a  cupboard  for  pots  and  ketfles, 
and  above  it  a  row  of  pegs  on  which  to  hang  a  dishcloth  holder, 
a  stiff  brush  for  cleaning  vegetables,  a  little  mop  for  wash- 
ing bottles  and  narrow-necked  pitchers  and  jarSj.  the  lamp 
scissors,  and  such  small  articles  as  are  in  daily  use  in  this 
department  of  the  kitchen.  Two  small  shelves  should  be 
placed  at  either  end  for  soap  dishes.  A  large,  conveniently 
arranged  sink  goes  a  great  way  in  making  kitchen  work  easy^ 

A  good-sized,  substantial  table  of  white-wood  or  pine  is 
needed  for  ironing  and  baking  days.  It  should  have  three 
drawers — a  large  one  for  ironing  sheets,  shirt-board  and  holders, 
and  two  smaller  ones  for  baking-tins,  spoons  and  knives  used 
in  cooking,  and  boxes  of  spices,  salt,  etc.  Having  once  used 
such  a  table,  no  housekeeper  will  like  to  be  without  it.  Above 
this  table  can  be  fastened  a  hanging  rack  for  ironed  clothes. 
These  are  much  more  convenient  than  the  sort  which  stand  on 
the  floor,  and  when  not  in  use  can  be  folded  back  against  the 
wall,  entirely  out  of  the  way. 

For  washing  days  are  needed  a  long  bench  two  and  a  half 
feet  wide,  and  of  the  right  height,  two  or  three  tubs,  a  wringer, 
and,  for  heavy  clothes,  a  washer.  The  latter,  which  costs  $5 
or  $6,  can  be  fitted  to  any  tub,  and  ought  to  be  an  indispen- 
sable article.    It  is  to  washing-day  what  a  reaping-machine  is 


HOUSEHOLD. 


83 


to  an  eighty-acre  wheat  field;  and  no  farmer  should  neglect  to 
provide  one  for  his  kitchen,  unless  he  is  willing  to  settle  down 
to  his  harvesting  with  merely  the  sickle  and  the  cradle  "  of  his 
forefathers!  These  items  come  under  the  head  of  kitchen 
furniture,. but  are,  of  course,  kept  in  the  cellar,  or  in  a  closet 
opening  from  the  kitchen. 

Along  with  a  first-class  cooking-stove,  for  it  is  not  economy 
to  have  a  poor  one,  should  be  selected  the  following  quite  nec- 
essary articles:  Wash-boiler,  tea-kettle,  soup-pot,  frying-kettle, 
spider,  two  or  three  granitized  saucepans  of  different  sizes,  four 
bread-tins,  two  gem  irons,  coffee  and  tea-pots,  large  and  small 
iron  spoons,  wire  steak-broiler,  wire  toaster,  steamer,  pudding 
mold,  patty  pans,  potato  masher,  skimmer,  cream  whipper,  gravy 
strainer,  egg-beater,  half  a  dozen  cake  and  pie  tins,  large  and 
small  graters,  a  dozen  muffin  rings,  or  a  muffin  pan,  which  is 
more  convenient  than  the  rings,  a  colander,  a  quart  measure, 
and  a  griddle.  No  doubt  other  items  will  readily  suggest 
themselves,  but  these,  at  any  rate,  are  essential,  if  good  house- 
keeping is  the  object.  A  proper  and  convenient  place  to  keep 
them  is  a  large,  deep-shelved  cupboard,  with  close  doors,  in 
which  the  common  crockery  and  glass  can  also  be  kept. 

The  best  arrangement  is  to  have  cupboard  room  for  all 
table  and  cooking  ware,  and  keep  food  and  provision  stores  in 
a  cool,  well  ventilated  closet,  that  can  be  effectually  closed  to 
dust  and  flies. 

Let  the  farmer  provide  a  large,  pleasant  kitchen  and  interest 
himself  in  its  conveniences  for  work — being  as  enthusiastic  in 
furnishing  labor-saving  machines  for  this  department  of  farming 
as  for  his  outside  fields — and  he  will  find  that  he  makes  an 
investment  that  pays  an  hundred  fold.  Let  the  farmer's  wife 
make  the  kitchen  a  bright  and  sweet-aired  realm,  and  be  proud 
to  be  its  intelligent  and  efficient  queen.  Let  her  beautify  her 
work  as  much  as  possible,  and  lift  it  above  the  dull,  discourag- 
ing slough  of  drudgery.  With  conveniences  for  work,  and  a 
cheerful,  comfortable  place  to  work  in,  the  women  are  few  who 
will  not  make  their  homes  "the  dearest  spot  on  earth  "  to  all 
who  dwell  within  them. 

The  Dining-room. — Although  there  are  many  country 
kitchens  so  shining  and  orderly  and  clean  aired  that  it  is  a 


84 


HOUSEHOLD. 


pleasure  to  break  bread  in  them,  there  are  many  others  which, 
owing  to  a  large  family  and  a  pressure  of  work,  cannot  always 
be  nice  and  orderly  at  meal  times;  so  it  is  well,  if  it  can  be 
afforded,  to  have  a  small  cheerful  room  opening  from  the  kitchen, 
easily  warmed  in  winter,  and  from  which  heat  and  flies  can  be 
excluded  in  summer,  where  meals  can  be  eaten  in  the  healthful 
serenity  and  comfort  which  is  almost  as  essential  as  the  food 
itself.  What  can  be  more  refreshing  to  the  laborer  than  to 
enter  from  the  blistering  glare  of  a  harvest  day  into  a  cool,  softly 
lighted  room,  in  which  the  fragrance  of  freshly  gathered  flowers, 
or  the  aroma  of  leafy  boughs,  mingles  its  poetry  with  the  cheer- 
ful prose  of  the  beef  and  vegetables?  And  how  pleasant  and 
restful  it  is  for  his  helpmate  to  lay  aside  her  kitchen  cares  and 
kitchen  apron  together,  and  come  smiling  and  tidy  to  her  little 
throne  behind  the  tea-service. 

Such  a  room  requires  very  little  furniture.  The  walls  should 
be  of  neat  and  quiet  tint,  with  two  or  three  pleasing  pictures 
and,  some  brackets  for  pots  of  ferns,  or  such  vines  as  will  grow 
prettily  in  the  shade  during  the  hot  summer  weather.  In 
winter  a  few  petunias  and  two  or  three  foliage  plants  will  fill  the 
sunny  windows  with  brightness  and  bloom:  There  should  be 
a  long,  substantial  table,  with  plenty  of  elbow  room  for  all,  and  a 
side-board  or  cupboard  for  table-crockery.  A  small  table  will 
be  found  a  convenience — if  there  is  no  side-board — for  holding 
such  dishes  as  are  used  toward  the  end  of  a  meal  at  dinner 
time,  when  the  varieties  of  food  have  a  tendency  to  crowd  each 
other.  The  window  curtains  may  be  plain  shades  of  color 
suited  to  the  walls  of  the  room.  Nothing  can  be  better  for  the 
floor  in  summer  time  than  an  oiled  surface,  like  that  of  the 
kitchen,  which  can  be  made  comfortable  to  the  feet  in  winter 
by  a  large  "  crumb-cloth  "  of  drugget  or  home-made  carpeting. 

In  more  opulent  farm  homes,  where  the  wife  has  liberty  to 
devote  more  time  and  means  to  house  decoration  and  furnish- 
ing, very  handsome  dining-rooms  can  be  achieved  with  a 
moderate  outlay.  There  should  be  high  walls,  a  fire  place,  and 
a  fine  large  window  looking  to  the  south  or  east.  All  the  rest 
is  in  the  hands  of  the  mistress.  If  the  floor  has  been  laid  in 
light  and  dark  woods,  well  and  good.  It  will  be  a  thing  of 
beauty  through  more  than  one  life  time,  and  always  look  genu- 


HOUSEHOLD. 


85 


ine  and  substantial,  as  everything  about  a  dining-room  should. 
If,  however,  the  floor  is  of  pine,  it  may  be  stained  in  blocks  or 
stripes,  in  a  bordering  two  feet  in  width,  covered  with  two 
coats  of  the  best  varnish,  and  the  centre  adorned  with  three  or 
more  breadths  of  pretty  carpeting. 

Have  a  carpenter  construct  a  side-board  of  simple  but  sub- 
stantial form,  faced  with  oak  or  maple,  or  else  made  of  the  best 
pine.  Glue  artificial  wood  carvings  of  fruits  in  the  centre  of 
the  top,  and  upon  each  door  and  drawer,  and  finish  the  whole 
with  oil  and  varnish. 

The  table  may  also  be  home-made,  and  large  and  solid,  with 
rounded  corners,  and  substantial  turned  legs  with  casters.  If 
not  of  real  oak,  the  legs  should  be  nicely  stained  to  imitate  it. 
If  cO|lored  table-linen  is  used,  it  should  be  buff  and  white,  with 
green  borders,  or  buff  and  green  in  any  neat,  small  patterns. 
These  cloths,  however,  are  generally  covered  with  plain  white 
ones  at  meal  time. 

Above  this  table  there  should  be  a  handsome  hanging  lamp 
or  small  chandelier,  with  perhaps  a  little  basket  of  Kennelworth 
ivy,  or  other  gracefully  growing  vine,  suspended  from  it.  Such 
a  light  glorifes  the  plainest  tea  table. 

As  for  chairs,  there  are  a  great  many  ways  for  achreving 
handsome  ones  without  paying  five  dollars  apiece  for  them  at 
furniture  shops.  If  a  dozen  oak  chairs  without  seats  can  be 
obtained  "in  the  rough"  at  the  factory,  they  can  be  transformed 
into  something  pretty  and  substantial  at  small  cost.  They 
should  first  be  oiled  and  varnished.  Then  with  some  stout 
sacking  or  canvas,  some  rich,  dark  cretonne,  some  gimp  and 
furniture  tacks,  and  either  hair  or  wool  for  stuffing  the  seats — 
being  careful  to  fasten  the  canvas  securely  in  place  and  to  cut 
the  cretonne  to  fit  neatly — even  the  cheap  "splint-bottoms" 
which  cost  much  less  than  oak,  can  be  made  into  handsome 
chairs  by  painting  the  wood-work  black,  ornamenting  it  with 
gilt  and  scarlet  lines,  and  varnishing — the  seats  to  be  uphol- 
stered in  cretonne,  striped  linen,  or  common  chintz. 

The  Parlor. — If  means  are  small,  and  best  room  furniture 
seems  to  be  among  the  things  never  to  be  obtained,  let  not  the 
whole  house  be  made  dismal  because  of  it;  but  rejoice  that 
there  is  a  kitchen,  that  there  are  comfortable  bedrooms,  and 


86 


HOUSEHOLD. 


that  there  is  a  bit  of  Heaven  in  the  form  of  a  flower  garden 
under  the  windows  ! 

Even  if  one  have  but  a  small  room  to  devote  to  this  pur- 
pose, it  can  be  made  very  pleasing,  and  has  the  advantage  of 
requiring  less  furniture.  A  fire-place,  with  a  mirror  above  it 
and  a  large  wide-ledged  window  opposite,  make  the  room 
already  half-fitted  up.  The  ceiling  calcimined  with  the  palest 
blue,  and  the  walls  with  a  tint  two  shades  deeper,  will  have 
the  effect  to  make  the  room  appear  more  spacious.  A  border 
of  dark  and  light  blue,  or  of  bluish-green  and  gold,  should  be 
used  on  such  walls.  The  wood-work  should  be  stained  walnut 
color  and  varnished.  The  most  suitable  carpet  would  be 
an  ingrain  in  small  figures  of  blue  and  gray,  with  perhaps  a 
bit  of  yellow  or  a  bit  of  rose-colored  scattered  through  it. 
Plain  blue  or  gray  lambrequins  should  be  used  for  the  win- 
dows, trimmed  with  fringe  of  the  same  color.  For  the  cur- 
tains beneath  them,  sheer  Swiss  muslin  is  always  pretty  and 
graceful.  Sometimes  they  are  made  with  a  knife  plaiting  or  a 
fluted  ruflle  down  the  inner  edges  and  across  the  bottom;  but 
they  look  well  when  finished  with  simple  hems,  and  are  much 
easier  laundried. 

The  fire  place  should  be  treated  after  the  manner  described 
in  a  previous  chapter,  and  will  be  found  the  most  effective 
feature  in  the  room,  especially  if  furnished  with  a  good  sized 
mirror,  which  will  reflect  back  all  the  light  and  beauty  of  the 
apartment,  and,  like  the  cool  color  on  the  walls  and  ceiling, 
enhance  its  size.  All  those  tasteful  but  restricted  house-keep- 
ers who  are  anxious  to  have  really  attractive  parlors,  should 
aim  for  simply  these  three  things — a  large,  wide-silled  win- 
dow, a  fire-place,  and  a  generous-sized  mirror  to  place  above 
it — letting  curtains  and  carpet  and  chairs  come  about  as  they 
.can;  or  using  for  a  while  plain  shades  for  the  windows,  and  a 
neat  matting  for  the  floor.  Adding  two  or  three  pictures,  a 
few  books,  some  growing  vines,  and  an  easy  chair  to  such  a 
room,  it  is  already  cosy  and  hospitable  in  its  aspect.  In  this 
room,  as  in  all  others,  one  should  avoid  a  cluttered,  crowded 
appearance.  Do  not  afflict  the  wall  with  a  general  outbreak 
of  small  pictures,  brackets,  and  fancy  articles,  as  if  a  notion 
store  were  being  fitted  up.    It  is  better  to  distribute  such 


HOUSEHOLD. 


87 


things  throughout  the  house,  that  each  room  may  have  its  two 
or  three  touches  of  graceful  fancy. 

For  a  table  obtain  something  in  a  round  or  oval  shape.  It 
may  be  of  pine  or  whitewood,  but  must  be  strong  and  sub- 
stantial. Paint  the  legs  black  and  varnish  them.  The  top 
can  be  covered  with  a  blue  or  gray  cloth,  embroidered  about 
the  edges,  if  one  has  time,  with  silk  or  white  zephyr  wool. 
Above  the  table  suspend  a  pretty  hanging  lamp  with  shade. 

Sometimes  old  chairs  can  be  purchased  at  an  auction,  or 
dragged  out  of  a  garret,  and  transformed  into  beautiful  things, 
with  paint  and  varnish,  decalcomania-gildings,  and  stuffed 
seats  of  rep  or  cretonne.  These,  with  a  light  willow  rocker, 
or  a  camp-chair  and  a  handsome  foot-stool  or  two,  will  com- 
fortably complete  the  furnishing. 

Remarks. — The  dining  or  breakfast-room  should  be  cool, 
light,  and  airy,  with  not  much  more  than  the  indispensable 
furniture. 

In  summer,  the  floor  covered  with  a  staw-matting  or  an 
oil-cloth;  in  winter,  with  a  dark,  warm-looking  carpet. 

A  sideboard,  or  narrow  tables,  at  the  side  or  end  of  the 
room,  for  the  convenience  of  dessert  and  changes  of  dishes; 
or  else  have  dumb  waiters  (which  are  stands  supporting  large 
trays). 

Most  modern  houses  are  built  with  sliding  closets;  when 
the  dining  room  is  above  the  kitchen,  this  is  almost  indispensa- 
ble; or  the  waiters'  pantry — between  the  dining  room  and 
kitchen — has  an  open  communication  with  it,  that  the  dishes 
may  be  passed  to  and  fro  from  the  cook,  without  the  delay  and 
awkwardness  of  opening  and  shutting  the  doors:  or,  when 
there  are  no  servants  in  attendance,  it  is  convenient  to  have 
the  dessert  arranged  on  a  tray,  covered  with  a  white  napkin, 
and  placed  on  a  stand  or  small  table  at  the  left  hand  of  the 
mistress  or  head  of  the  table,  and  one  on  the  other  hand  for 
receiving  empty  plates,  etc. 

For  Breakfast. — Have  a  white  cloth,  with  the  folds  regu- 
lar and  perceptible;  let  each  dish  be  polished  with  a  soft  nap- 
kin, as  it  is  placed  upon  the  table,  otherwise  there  is  apt  to  be 
a  dimness  from  having  been  put  together  before  they  were 
perfectly  dried;  and,  further,  to  remove  the  traces  of  the  neces- 


88 


HOUSEHOLD. 


sary  handling,  in  putting  them  to  their  places  and  returning 
them  to  the  table. 

The  plates  may  be  put  in  a  pile  at  the  left  hand  of  the 
carver  or  at  regular  intervals  around  the  table.  A  vast  differ* 
ance  may  be  made  in  the  appearance  and  neatness  of  the 
table,  by  the  manner  in  which  the  knives  and  forks,  and 
spoons,  and  other  paraphernaliaj  are  placed. 

The  coffee-urn  or  pot  should  have  on  its  brightest  face, 
and  all  the  recommendative  warmth  of  its  nature — ready  for  a 
free  outpouring;  the  cream  or  boiled  milk  should  not  lack 
heat,  and,  not  to  *Vaste  its  sweetness"  on  the  unappreciating 
air,  should  be  contained  in  a  covered  pitcher  of  tin  or  other 
metal;  the  sugar-basin,  whether  the  same  as  the  other  dishes, 
or  of  metal,  should  be  bright  and  covered,  with  a  large-sized 
tea  or  sugar-spoon  beside  it;  the  cups  and  saucers  may  be 
placed  in  heaps  of  three,  within  the  circle  of  the  sugar,  slop, 
and  cream  vessels.  Let  the  urn  or  coffee-pot  be  set  at  the 
right  hand  side  of  the  person  who  serves  it;  and,  if  tea  is  used, 
let  it  be  placed  on  the  same  side  in  a  line  with  it;  the  one  to 
be  least  called  for,  to  stand  at  the  outer  corner  of  the  tray — 
which  may  be  placed  at  the  middle  of  the  broadside  of  the 
table,  or  at  one  end. 

Before  putting  the  dishes  on  it,  the  tray  should  be  covered 
with  a  white  napkin,  fringed  at  the  ends.  Small  napkins  or 
doyles,  folded  in  four  and  ironed  very  smoothly,  may  be  laid 
at  each  plate;  which  should  be  reversed,  or  turned  the  bottom 
side  up,  and  the  knife  and  fork  at  the  right  side,  or  the  knife 
at  the  side  and  a  silver  fork  in  front  of  the  plate.  Since  so  it 
is,  that  many  Americans  dislike  the  use  of  a  silver  fork — find- 
ing it  exceedingly  clumsy  and  awkward — it  is  best  to  place  the 
one  belonging  to  the  knife  with  it,  at  the  side  of  the  plate, 
leaving  it  optional  which  to  make  use  of. 

Let  the  cruet-stand  or  castor  occupy  the  centre  of  tne 
table.  If  there  are  more  than  five  or  six  persons,  have  two 
small  plates  of  butter,  one  at  either  end  of  the  table,  and 
opposite  each  other.  Let  there  be  two  plates  of  bread  or  rolls, 
or  one  of  either  of  these,  and  the  other  place  for  hot  griddle- 
cakes,  or  corn-bread,  or  toast. 

Opposite  the  tray  or  head  of  the  table,  let  the  steak,  or  fry, 


HOUSEHOLD. 


89 


(or  whatever  principal  dish,)  be  placed,  with  the  carving-knife 
and  fork  before  it,  and  dishes  of  hominy,  or  boiled  rice,  or 
mashed  potatoes,  and  boiled  eggs,  or  hash,  opposite  each  other, 
and  the  plates  of  bread  between  the  steak  dish  and  tray, 
having  one  of  the  plates  of  butter  between  each  two,  and  the 
castor  in  the  centre;  also  one  or  two  salt  stands  filled  with  fine 
salt,  and  neatly  marked  with  a  teaspoon  or  otherwise,  and  a 
salt-spoon  across  each,  and  may  be  placed  diagonally  opposite 
each  other.  These,  with  a  pitcher  of  ice-water  and  several 
tumblers,  occupying  the  corners  of  the  table  on  either  side  of 
the  carver,  complete  the  breakfast-table. 

If  there  is  a  servant  or  waiter  in  attendance,  let  such 
stand  at  the  left  hand  of  the  mistress,  or  head  of  the  table, 
with  a  small  tray,  and  pass  the  cups  to  and  from  her,  presenting 
it  at  the  left  hand. 

The  Dinner  Table. — Without  a  perfect  knowledge  of  the 
art  of  carving,  it  is  impossible  to  perform  the  honors  of  the 
table  with  propriety;  and  nothing  can  be  more  disagreeable 
to  one  of  a  sensitive  disposition,  than  to  behold  a  person,  at 
the  head  of  a  well-furnished  board,  hacking  the  finest  joints^ 
and  giving  them  the  appearance  of  having  been  gnawed  by 
dogs. 

It  also  merits  attention  in  an  economical  point  of  view;  a 
bad  carver  will  mangle  joints  so  as  not  to  be  able  to  fill  half  a 
dozen  plates  from  a  sirloin  of  beef,  or  a  large  tongue;  which, 
besides  creating  a  great  difference  in  the  daily  consumption  of 
families,  often  occasions  disgust  in  delicate  persons,  causing 
them  to  loathe  the  provisions,  however  good,  which  are  set 
before  them.  One  cannot,  therefore,  too  strongly  urge  the 
study  of  this  useful  branch  of  domestic  economy. 


90 


HOUSEHOLD. 


Carving. — An  ox  is  divided  by  the  butcher  into  the  follow- 
ing joints,  London  style: 


1. 

Sirloin. 

7. 

Thick  flank. 

13. 

Shoulder,  or  leg-of- 
mutton  piece. 

2. 

Top,  or  aitch-bone. 

8. 

Thin  flank. 

3. 

Rump. 

9. 

Leg. 

14. 

Brisket.    15.  Clod. 

4. 

Buttock,  or  round. 

10. 

Fore-rib  (5  ribs). 

16. 

Sticking. 

5. 

Mouse  buttock. 

11. 

Middle  rib  (4  ribs). 

17. 

Shin. 

6. 

Veiny  piece. 

12. 

Chuck  rib  (3  ribs). 

18. 

Cheeks,  or  Head. 

Fish  is  cut  with  a  silver  fish-slice,  or  the  more  modern  large 


tUMBOT. 


UmDLE-CUT  or  SALAIOM. 


HOUSEHOLD. 


91 


silver-fish  knife  and  fork.  Large  flat  fish,  as  turbol,  brill,  John 
Dorey,  etc.,  must  first  be  cut  from  head  to  tail  down  the  mid- 
dle, and  then  in  portions  across  to  the  fin,  which,  being  con- 
sidered a  delicacy,  is  helped  with  the  rest.    (See  cut.) 

Salmon  is  cut  in  slices  down  the  middle  of  the  upper  side, 
as  from  A  to  B,  and  then  in  slices  across  D  to  C,  and  a  little 
of  the  "thick,"  or  upper  side,  and  "thin,"  or  under  side,  are 
put  on  each  plate. 

A  mackerel  divides  between  four  people;  the  fish-knife  is 
passed  between  the  upper  and  under  side  from  head  to  tail, 
and  each  side  is  halved  to  help.    A  cod  is  cut  cross-ways,  like 


COD  FISH. 


salmon,  from  C  to  B,  and  in  down  slices  as  from  A  to  B,  and  a 
small  piece  of  the  sound  is  sent  with  each  helping.  Small  fish, 
as  smelts,  are  sent  whole,  one  on  each  plate,  as  are  whiting. 

Fried  soles  are  cut  across  right  through  the  bone.  The 
"  shoulder  "  or  head  end,  should  be  first  helped. 

A  sirloin  of  beef  is  cut  across  for  the  under-cut,  and 
lengthways  for  the  upper.    You  should  ask  your  guest  if  he  or 


SIBLOm  OF  BEB7. 


she  prefers  the  under-cut,  which  is  by  some  ccnsidered  thi9 

most  delicate  part  of  the  beef,  and  is  disliked  by  others. 
Slices  from  the  under  cut  should  be  thick. 

Rolled  ribs  and  a  round  of  Lccf  are  easily  carved  in  hori*. 


92 


HOUSEHOLD. 


zontal  slices  over  the  whole  surface.  The  slices  should  be 
very  thin. 

Boiled  beef  should  also  be  cut  in  thin  horizontal  slices  the 


AITCH-BONE. 

size  of  the  joint  itself  in  length  and  breadth.    (See  cut.) 

Mutton  appears  on  the  table  in  four  forms — the  saddle,  the 
leg,  the  shoulder,  the  loin. 

The  saddle  is  the  joint  ordered  for  a  large  dinner  party.  It 
is  cut  in  very  thin  slices  close  to  the  backbone;  B  to  A  and 


SADDLE  OP  MUTTON. 


then  downwards  from  A  to  D  and  C;  but  a  lady  is  scarcely 
ever  required  in  the  present  day  to  carve  a  saddle  of  mutton. 


A  shoulder  must  lie  with  the  knuckle  towards  your  right, 
and  the  blade-bone  towards  your  left  hand. 


SHOULDER  OP  MUTTON.  SHOULDER  OF  MUTTON. 

In  the  middle  of  the  edge  of  the  part  farthest  from  you 


HOUSEHOLD. 


93 


^lace  the  fork,  and  then  give  one  sharp  cut  from  the  edge  to 
\he  bone.  The  meat  flies  apart,  and  you  cut  rather  thick  slices 
\i  each  side  of  the  opening  A  to  B  till  you  can  cut  no  more. 

You  will  then  find  two  or  three  slices  from  the  centre  bone 

Ihe  end  B  to  C.  Afterwards  the  joint  must  be  turned  over, 
and  slices  cut  from  the  under  side. 

Some  people,  instead  of  cutting  the  joint  in  this  manner, 
begin  with  slices  cut  lengthways  near  the  middle  of  the  joint 
from  the  end  to  the  knuckle,  and  it  is  the  better  way. 

A  leg  of  mutton  must  be  placed  with  the  knuckle  towards 
your  left  hand;  you  then  cut  into  the  side  farthest  from  vou 


LEG  OP  MUTTON. 


towards  the  bone  B  to  C,  helping  thin  slices  from  the  right  and 
thick  slices  towards  the  knuckle.  The  little  tuft  of  fat  near 
the  thick  is  a  delicacy,  and  must  be  divided  among  your  guests. 

A  loin  of  mutton  is  carved  either  through  the  joints,  which 
brings  it  into  the  form  of  "  chops,"  or  it  is  cut  lengthways,  in  a 
parallel  line  with  the  joints.  The  latter  is  the  best  mode  for  a 
lady,  but  a  loin  is  rather  for  family  consumption  than  for  guests. 

A  fore-quarter  of  lamb  consists  of  a  shoulder,  the  breast, 
and  the  ribs,  and,  alas!  when  the  carver  has  to  dissect  it!  If  a 
lady  is  obliged  to  carve  this  joint,  she  must  first  place  her  knife 
upon,  the  shoulder,  draw  it  through  horizontally,  'and  then 


rOEE-QUARTER  OP  LAMB. 


remove  the  joint  whole,  placing  it  on  a  separate  dish,  which  is 
held  for  its  reception.    She  must  then  cut  off  the  breast  and 


94  HOUSEHOLD. 

separate  the  ribs  (see  cut);  but  the  cook  should  always  cut  off 
the  shoulder,  and  leave  it  on  the  joint. 

The  hind-quarter  consists  of  a  leg  and  loin. 

A  fillet  of  veal  is  cut  in  horizontal  slices  like  a  round  of 


riLLET  OF  VEAL. 


beef;  they  must  not  be  too  thin.    The  stuffing  in  the  centre  is 

taken  out  and  helped  with  a  spoon. 


BREAST  OF  VEAL. 


In  a  breast  of  veal  the  ribs  should  be  first  separated  from 
the  brisket,  after  which  either  or  both  may  be  sent  round. 

A  calf's  head  must  be  cut  down  the  centre  in  rather  thin 
slices  on  each  side.    The  meat  round  the  eye  is  scooped  out; 


HALF  OF  calf's  HEAD. 


it  is  considered  a  delicacy.  A  small  piece  of  the  palate  and 
accompanying  sweetbread  must  be  sent  on  each  plate. 

Roast  pork  is  never  seen  at  dinner  parties,  but  is  occasion- 
ally served  at  a  family  dinner. 


HOUSEHOLD. 


95 


The  leg  is  carved  like  a  leg  of  mutton,  but  the  slices  should 
36  thicker  and  not  so  large. 

A  ham  may  be  cut  in  three  ways — ist.  By  beginning  at  the 
knuckle,  which  must  be  turned  towards  your  left  hand  and  cut 


HAM. 


in  a  slanting  direction;  or  at  the  thick  end,  wic-^Ji  is  then 
turned  towards  your  left;  or  in  the  ordinary  manc<^,  like  a  leg 
of  mutton,  beginning  in  the  centre. 

T^>e  slices  must  be  as  thin  and  delicate  as  you  can  possibly 
cut  them.    One  slice  is  given  as  accompaniment  to  fowl  or  veal. 
A  rabbit  has  the  legs  and  shoulders  removed  with  a  sharp- 


BOILED  BABBIT. 


pointed  knife,  then  the  back  is  broken  into  three  >ur  pieces 
ut  the  joints. 

Hare  is  thus  carved:  First,  take  off  the  legs.  Cut  two  long 
ti.in  shces  off  each  side  of  the  back  B  to  A;  then  take  off  the 
<)hould^rs,  and  break  the  back  into  four  pieces  with  the  fork. 
Cut  Ou  the  ears,  insert  the  point  of  the  knife  exactly  in  the 


HARE 


^entre  of  the  palate,  and  drawing  it  to  the  nose,  split  the  head 


HOUSEHOLD. 


in.  ^wo.  But  when  only  a  small  portion  of  the  hare  is  eaten, 
and  it  is  only  served  at  second  course,  it  is  more  elegant  for  a 
lady  to  help  a  portion  of  the  side  with  a  spoon,  as  we  have 
often  seen  done. 

The  best  parts  of  a  hare  are  the  slices  from  the  back,  the 
head,  and  ears.  But  ladies  never  eat  the  two  latter.  They 
should  be  sent  to  any  gentleman  guest  who  is  known  to  be  an 
epicure. 

A  chicken  is  carved  thus:  Take  off  the  wings,  cut  slices 
from  the  breast,  take  off  the  merrythought  and  side  bones. 
The  liver  wing  is  the  best  part  of  the  chicken  after  the  breast; 


but  you  should  help  the  breast  first,  then  both  wings.  If  you 
have  many  to  help,  manage  to  reserve  a  slice  of  white  meat  to 
send  with  the  legs  and  sides. 

A  partridge  is  carved  like  a  fowl;  so  is  a  pheasant. 

A  pigeon  is  cut  in  halves  right  down  the  middle,  and  half  is 
sent  at  once  to  the  guest. 

A  snipe  is  treated  in  the  same  way. 

Very  small  birds  are  sent  whole. 

A  turkey  and  goose  are  helped  by  cutting  slices  off  the 
breast,  and  then  the  wings  and  legs  are  taken  off.  Wild  duck 
is  helped  in  the  same  manner. 


A  haunch  of  venison  should  be  cut  from  A  to  B  close  ic 
the  knuckle.    (See  cut  first.)    Then  from  C  to  A. 

Coffee  is  ser.t  to  the  gentlemen  in  the  dining-room.  Tcp 


BOAST  rowx. 


BOILED  TURKEY. 


HAUNCH   OF  VENISON. 


HOUSEHOLD. 


97 


only  is  handed  aftet  dinner,  when  the  gentlemen  have  left  the 
dinner-table. 

A  few  hints  are  prefixed  on  the  etiquette  of  the  dinner-table, 
which  will  be  found  useful.     In  that,  however,  much  must  be 
left  to  a  quick  and  observant  eye,  and  a  determination  to  ren 
der  yourself  as  agreeable  as  possible. 

As  Host. — The  important  day  on  which  you  feast  your 
friends  being  arrived,  you  will  be  duly  prepared  to  receive  the 
first  detachment.  It  were  almost  needless  to  observe  that  the 
brief  interval  before  dinner  is  announced  may  be  easily  filled 
up  by  the  common-place  inquiries  after  health,  and  observa- 
tions on  the  weather;  as  the  company  increases,  provided  they 
w^ere  previously  acquainted,  you  will  find  your  labors  in  keep- 
ing up  the  conversation  very  agreeably  diminished. 

While  your  guests  are  awaiting  the  announcement  of  din- 
ner, it  will  be  expedient  that  you  should  intimate  to  the 
gentlemen  of  the  party,  as  unobtrusively  as  possible,  which 
lady  you  wish  each  to  take  in  charge,  that,  when  the  moment 
arrives  for  your  adjournment  to  the  dining-room^  there  may  not 
be  half  a  dozen  claimants  for  the  honor  of  escorting  la  plus 
belle  of  the  party,  while  some  plain  demoiselle  is  under  the 
painful  necessity  of  escorting  herself.  Such  a  scene  as  this 
should  be  ^arefully  provided  against  by  the  mode  above 
suggested. 

When  dinner  is  announced,  you  will  rise  and  request  your 
fr.ends  to  proceed  to  the  dining-room,  yourself  leading  the 
wiy,  in  company  with  your  most  distinguished  female  visitor, 
followed  immediately  by  the  hostess,  accompanied  by  the 
gentleman  who  has  the  best  claim  to  such  an  honor.  The 
•remainder  of  the  guests  then  follow,  each  gentleman  accom- 
panied by  the  lady  previously  pointed  out  to  him. 

Arrived  at  the  dining-room,  you  will  request  the  lady  whom 
you  conducted,  to  take  her  seat  on  your  right  hand;  then, 
standing  behind  your  chair,  you  will  direct  your  visitors  to 
their  respective  seats. 

Having  taken  your  seat,  you  will  now  dispatch  soup  to  each 
of  your  guests,  from  the  pile  of  plates  placed  on  your  right 
hand,  without  questioning  any  whether  you  shall  help  them  or 
not;  but,  dealing  it  out  silently,  you  will  first  help  the  person 

7 


98 


HOUSEHOLD 


at  your  right  hand,  then  at  your  left,  and  so  throughout  the 
table.  You  will  not  ask  to  be  allowed  to  help  your  guests,  bui 
supply  a  plate  in  silence,  and  hand  it  to  your  servants,  who  will 
offer  it  to  such  of  the  company  as  are  unprovided.  Never 
offer  soup  or  fish  a  second  time. 

If  a  dish  be  on  the  table,  some  parts  of  which  are  preferred 
'  to  others,  according  to  the  taste  of  the  individuals,  all  should 
have  the  opportunity  of  choice.  You  will  simply  ask  each 
one  if  he  has  any  preference  for  a  particular  part;  if  he  replies 
in  the  negative,  you  are  not  to  repeat  the  question,  nor  insist 
th^t  he  must  have  a  preference.  Do  not  attempt  to  eulogize 
your  dishes^  or  apologize  that  you  cannot  recommend  them, — ' 
this  is  extremely  bad  taste;  as  is  also  the  vaunting  of  the  excel 
lence  of  your  wines,  etc,,  etc.  Do  not  insist  upon  your  guests 
partaking  of  particular  dishes.  Do  not  ask  persons  more  than 
once,  and  never  force  a  supply  upon  their  plates.  It  is  ill-bred, 
though  common,  to  press  any  one  to  eat;  and^  moreover,  it  is 
a  great  annoyance  to  be  crammed  like  turkfeys.  Neither  send 
away  your  plate,  nor  relin  uish  your  knife  and  fork  till  your 
guests  have  finished. 

Soup  being  removed,  the  gentleman  who  supports  the  lady 
of  the  house  on  the  right,  should  request  the  honor  of  taking 
wine  with  her.  This  movement  will  be  the  signal  for  the  rest. 
Should  he  neglect  to  do  this,  you  must  challenge  some  lady 
Until  the  cloth  be  removed,  you  must  not  drink  wine 
except  with  another.  If  you  are  asked  to  take  wine,  ii  is  a 
breach  of  etiquette  to  refuse.  In  performing  this  ceremony, 
(which  is  very  agreeable  if  the  wine  be  good,)  you  catch  the 
person's  eye  and  bow  politely.  It  is  not  necessary  to  say  any 
thing. 

If  you  have  children,  never  introduce  them  after  dinner, 
unless  particularly  asked  for,  and  then  avoid  it  if  possible. 

Never  make  any  observations  to  your  servants  at  dinner, 
other  than  to  request  them  to  provide  you  with  what  you  require, 
or  take  away  that  which  may  be  removed. 

With  tlie  dessert,  you  will  have  a  small  plate,  two  wine- 
glasses, and  doyles,  placed  before  each  guest.  If  fresh  frui*. 
be  on  the  table,  as  pears,  apples^  nectarines  etc.,  a  knife  with  a 
silver  or  silver-plated  blade  should  be  placed  by  (he  side  oi 


HOUSEHOLD. 


99 


each  plate;  a  steel  blade,  in  addition  to  being  discotored  by 
the  juice,  imparts  an  unpleasant  flavor  to  the  fruit. 

As  Guest. — To  dine  out,  it  is  usually  understood  that  you 
must  be  invited.  There  are,  however,  some  gentlemen  who 
have  attained  to  that  high  degree  of  refinement  which  enables 
them  to  dispense  with  such  a  stupid  ceremony.  They  drop  in 
as  dinner  is  being  served  up,  when  it  is  impossible,  that  the 
party  on  whom  they  intrude  can  do  other  than  to  request  them 
to  stay  and  dine,  though  we  suspect  he  has  a  much  stronger 
inclination  to  kick  the  unwelcome  guest  into  the  street.  We 
would  recommend  you  to  eschew  such  practices;  but  when 
invited,  return  an  answer  in  plain  terms,  accepting  or  declining. 
If  you  accept,  be  there  at  the  appointed  time.  It  is  inconven- 
ient, on  many  accounts,  to  yourself  and  your  friends,  to  be 
either  too  late  or  too  early.  You  will  probably  have  to  wait  a 
little  time  before  dinner  is  announced.  During  this  short 
period,  render  yourself  as  agreeable  as  possible  to  the  assembled 
company. 

Your  host  will  doubtless  point  out  to  you  the  lady  he  wishes 
you  to  escort  to  the  dining  room.  You  will  be  in  readiness  to 
attend  upon  her  the  moment  you  are  summoned  to  adjourn. 
Offer  her  your  right  arm,  and  follow  in  order.  Should  you 
have  to  pass  down  stairs,  you  will  give  the  lady  the  wall.  You 
will  take  your  seat  at  the  table  on  the  right  hand  of  the  lady 
you  conducted.  Being  seated,  soup  will  be  handed  round. 
When  offered,  take  it;  but  if  you  prefer  fish,  pass  it  on  to  your 
neighbor.  You  must  not  ask  for  soup  or  fish  a  second  time;  it 
will  not  be  offered — you  would  not  be  so  rude  or  selfish  as  to 
keep  the  company  waiting  for  the  second  course,  that  you  may 
have  the  pleasure  of  demolishing  a  double  portion  of  fish. 

Fish  .must  be  eaten  with  a  silver  fork,  as  the  acid  in  the 
sauce,  acting  on  the  steel  of  an  ordinary  fork,  gives  an  unpleas- 
ant flavor  to  the  dish.  For  this  reason,  also,  a  knife  should 
not  be  used  in  eating  fish. 

If  asked  whether  you  have  a  preference  for  any  dish,  or  any 
particular  part  of  a  dish,  answer  plainly  and  distinctly  as  you 
wish. 

Pay  as  much  attention  to  your  companion  on  your  left,  as 
politeness  requires,  but   do  not  be  unnecessarily  officious. 


100 


HOUSEHOLD. 


People  do  not  like  to  be  stared  at  when  eating.  When  you  are 
helped  to  anything,  do  not  wait  until  the  rest  of  the  company 
are  provided.  This  is  very  common  in  the  countrv  but  shows 
a  want  of  good  breeding. 

Do  not  allow  your  plate  to  be  overloaded  with  a  multifar- 
ious assortment  of  vegetables,  but  rather  confine  yourself  to 
one  kind.  When  you  take  another  sort  of  meat,  or  a  dish  not 
properly  a  vegetable,  you  must  change  your  plate. 

If  you  have  the  honor  of  sitting  on  the  right  hand  of  the 
hostess,  you  will,  immediately  on  the  removal  of  soup,  request 
the  honor  of  taking  wine  with  her. 

Finally,  to  do  all  these  things  well,  and  to  be  au  fait  at  a, 
dinner  party,  be  perfectly  at  your  ease.  To  be  at  ease  is  a 
great  step  towards  enjoying  your  own  dinner,  and  making  your- 
self agreeable  to  the  company.  Fancy  yourself  at  home;  per- 
forming all  the  ceremonies  without  any  apparent  effort.  For 
the  rest,  observation  and  your  own  judgment  will  be  the  best 
guide,  and  render  you  perfect  in  the  etiquette  of  the  dinner 
table. 

Condiments  and  Beverages.-Condiments  are  simply  season- 
ing or  flavoring  agents,  and,  though  hardly  coming  under  the 
h;ead  of  food,  yet  have  an  important  part  to  play.  As  food  by 
their  use  is  rendered  more  tempting,  a  larger  amount  is  con- 
sumed, and  thus  a  delicate  or  uncertain  appetite  is  often  aided. 
In  some  cases  they  have  the  power  of  correcting  the  injurious 
character  of  some  foods. 

Salt  stands  foremost.  Vinegar,  lemon  juice,  and  pickles  owe 
their  value  to  acidity;  while  mustard,  pepper,  black  and  red, 
ginger,  curry-powder,  and  horseradish,  all  depend  chiefly  upon 
pungency.  Under  the  head  of  aromatic  condiments  are  ranged 
cinnamon,  nutmegs,  cloves,  allspice,  mint,  thyme,  fennel,  sage, 
parsley,  vanilla,  leeks,  onions,  shallots,  garlic,  and  others,  all  of 
them  entering  into  the  composition  of  various  sauces  in  general 
use.  • 

Salt  is  the  one  thing  indispensable.  The  old  Dutch  law 
condemned  criminals  to  a  diet  of  unsalted  food,  the  effects  be- 
ing said  to  be  those  of  the  severest  physical  torture.  Years  ago 
an  experiment  tried  near  Paris  demonstrated  the  necessity  of 
its  use.    A  number  of  cattle  were  fed  without  the  ration  of 


HOUSEHOLD. 


101 


salt;  an  equal  number  received  it  regularly.  At  the  end  of  a 
specified  time,  the  unsalted  animals  were  found  rough  of  coat, 
the  hair  falling  off  in  spots,  the  eyes  wild,  and  the  flesh  hardly 
half  the  amount  of  those  naturally  fed. 

A  class  of  extreme  Grahamities  in  this  country  decry  the 
use  of  salt,  as  well  as  any  form  of  animal  food;  and  I  may  add 
that  the  expression  of  their  thought,  in  both  written  and  spoken 
speech,  is  as  savorless  as  their  diet. 

Salt  exists,  as  we  have  already  found,  in  the  blood;  the 
craving  for  it  is  a  universal  instinct,  even  buffaloes  making 
long  journeys  across  the  plains  to  the  salt-licks,  and  its  use 
not  only  gives  character  to  insipid  food,  but  increases  the  flow 
Df  the  gastric  juice. 

Black  pepper,  if  used  profusely,  as  is  often  done  in  Ameri- 
can cooking,  becomes  an  irritant,  and  produces  indigestion. 
Red  pepper,  or  cayenne,  on  the  contrary,  is  a  useful  stimulant 
at  times;  but,  as  with  mustard,  any  overuse  irritates  the  lining 
of  the  stomach. 

So  with  spices  and  sweet  herbs.  There  should  be  only 
such  use  of  them  as  will  flavor  well,  delicately,  and  almost  im- 
perceptibly. No  one  flavor  should  predominate,  and  only  a 
sense  of  general  savoriness  rule.  Extracts,  as  of  vanilla,  lemon, 
bitter  almond,  etc.,  should  be  used  with  the  greatest  care,  and 
if  possible  always  be  added  to  an  article  after  it  cools,  as  the 
heat  wastes  the  strength.  Tea  is  valuable  chiefly  for  its  warm- 
ing and  comforting  qualities.  Taken  in  moderation,  it  acts 
partly  as  a  sedative,  partly  as  a  stimulant,  arresting  the  de- 
struction of  tissue,  and  seeming  to  invigorate  the  whole  nervous 
system.  The  water  in  it,  even  if  impure,  is  made  wholesome 
by  boiling,  and  the  milk  and  sugar  give  a  certain  amount  of 
real  nourishment.  Nervous  headaches  are  often  cured  by  it, 
and  it  has,  like  coffee,  been  used  as  an  antidote  in  opium-pois- 
oning 

Pass  beyond  the  point  of  moderation,  and  it  becomes  an 
irritant,  precisely  in  the  same  way  that  an  overdose  of  mor- 
phine will,  instead  of  putting  to  sleep,  for  just  so  much  longer 
time  prevent  any  sleep  at  all.  The  woman  who  cannot  eat, 
and  who  braces  her  nerves  with  a  cup  of  green-tea, — the  most 
powerful  form  of  the  herb, — is  doing  a  deeper  wrong  than  she 


102 


HOUSEHOLD. 


may  be  able  to  believe.  The  immediate  effect  Is  delightful. 
Lightness,  exhilaration,  and  sense  of  energy  are  all  there;  but 
the  reaction  comes  surely,  and  only  a  stronger  dose  next  time 
accomplishes  the  end  desired.  Nervous  headaches,  hysteria 
in  its  thousand  forms,  palpitations,  and  the  long  train  of  ner- 
vous symptoms,  own  inordinate  tea  and  coffee  drinking  as 
their  parent.  Taken  in  reasonable  amounts,  tea  can  not  be 
said  to  be  hurtful;  and  the  medium  qualities,  carefully  pre- 
pared, often  make  a  more  wholesome  tea  than  that  of  the  high- 
est price,  the  harmful  properties  being  strongest  in  the  best. 
If  the  water  is  soft,  it  should  be  used  as  soon  as  boiled,  boiling 
causing  all  the  gases  which  give  flavor  to  water  to  escape.  In 
hard  water,  boiling  softens  it.  In  all  cases  the  water  must  be 
fresh,  and  poured  boiling  upon  the  proper  portion  of  tea,  the 
teapot  having  first  been  well  scalded  with  boiling  water.  Never 
boil  any  tea  but  English  breakfast  tea;  for  all  others,  simple 
steeping  gives  the  drink  in  perfection. 

«  The  most  valuable  property  of  coffee  is  its  power  of  reliev- 
ing the  sensation  of  hunger  and  fatigue.  To  the  soldier  on 
active  service,  nothing  can  take  its  place;  and  in  our  own 
army  it  became  the  custom  often,  not  only  to  drink  the 
infusion,  but,  if  on  a  hard  march,  to  eat  the  grounds  also.  In 
all  cases  it  diminishes  the  waste  of  tissue.  In  hot  weather  it  is 
too  heating  and  stimulating,  acting  powerfully  upon  the  liver, 
and,  by  producing  over-activity  of  that  organ,  bringing  about 
a  general  disturbance. 

So  many  adulterations  are  found  in  ground  coffee  that  it 
is  safest  for  the  real  coffee-lover  to  buy  the  bean  whole. 
Roasting  is  usually  more  perfectly  done  at  the  grocers*,  in 
their  rotary  roasters,  which  give  every  grain  its  turn;  but,  by 
care  [and  constant  stirring,  it  can  be  accomplished  at  home. 
Too  much  boiling  dissipates  the  delicious  aroma  we  all  know; 
and  the  best  methods  are  considered  to  be  those  which  allow 
no  boiling,  after  boiling  water  has  been  poured  upon  it,  but 
merely  a  standing  to  infuse  and  settle.  The  old  fashion,  how- 
ever, of  mixing  with  an  egg,  and  boiling  a  few  minutes,  makes 
a  coffee  hardly  inferior  in  flavor.  In  fact,  the  methods  are 
many,  but  results,  under  given  conditions,  much  the  same; 
and  we  may  choose  urn  or  old-fashioned  tin  pot,  or  a  French 


HOUSEHOLD 


103 


biggin,  with  the  certainty  that  good  coffee,  well  roasted,  boiling 
water,  and  good  judgement  as  to  time,  will  give  always  a 
delicious  drink.  Make  a  note  of  the  fact  that  long  boiling 
sets  free  tannic  acid,  powerful  enough  to  literally  tan  the 
coats  of  the  stomach,  and  bring  on  incurable  dyspepsia. 
Often  coffee  without  milk  can  be  taken,  where,  with  milk,  it 
proves  harmful;  but,  in  all  cases,  moderation  must  rule.  Taken 
too  strong,  palpitation  of  the  heart,  vertigo,  and  fainting  are  the 
usual  consequences. 

In  chocolate — a  preparation  of  cocoa — the  cocoa  is  carefully 
dried  and  roasted,  and  then  ground  to  a  smooth  paste,  the  nuts 
being  placed  on  a  hot  iron  plate,  and  so  keeping  the  oily 
matter  to  aid  in  forming  a  paste.  Sugar  and  flavorings,  as 
vanilla,  are  often  added,  and  the  whole  pressed  into  cakes. 
The  whole  substance  of  the  nut  being  used,  it  is  exceedingly 
nutritious,  and  made  more  so  by  the  milk  and  sugar  added. 
Eaten  with  bread,  it  forms  not  only  a  nourishing  but  a  hearty 
meal;  and  so  condensed  is  its  form,  that  a  small  cake  carried 
in  traveling,  and  eaten  with  a  cracker  or  two,  will  give  tempor- 
arily the  effect  of  a  full  meal. 

Alcohol  is  last  upon  our  list,  and  scientific  men  are  still 
uncertain  whether  or  not  it  can  in  any  degree  be  considered  as 
a  food;  but  we  have  not  room  for  the  various  arguments  for 
and  against.  You  all  know,  in  part,  at  least,  the  effects  of 
intemperance;  and  even  the  moderate  daily  drinker  suffers 
from  clouded  mind,  irritable  nerves,  and  ruined  digestion. 

This  is  not  meant  as  an  argument  for  total  abstinence;  but 
there  are  cases  where  such  abstinence  is  the  only  rule.  In  an 
inherited  tendency  to  drink,  there  is  no  other  safe  road.;  but 
to  the  man  or  woman  who  lives  by  law,  and  whose  body  is  in 
the  best  condition,  wine  in  its  many  forms  is  a  permissible 
occasional  luxury,  and  so  with  beer  and  cider  and  the  wider 
range  of  domestic  drinks.  In  old  age  its  use  is  almost  essen- 
tial, but  always  in  moderation,  individual  temperament  modi- 
fying every  rule,  and  making  the  best  knowledge  an  imperative 
need.  A  little  alcoholic  drink  increases  a  delicate  appetite;  a 
great  deal  diminishes  or  takes  it  away  entirely,  and  also  hin- 
ders, and,  in  many  cases,  stops,  digestion  altogether.  In  its 
constant  over-use  the  membranes  of  the  stomach  are  gradaally 


104 


HOUSEHOLD. 


destroyed^  and  every  organ  in  the  body  suffers.  In  ales  and 
beers  there  is  not  only  alcohol,  but  much  nitrogeneous  and 
sugary  matter,  very  fattening  in  its  nature.  A  light  beer,  well 
flavored  with  hops,  is  an  aid  to  digestion,  but  taken  in  excess 
produces  biliousness.  The  long  list  of  alcoholic  products  it  is 
not  necessary  to  give,  nor  is  it  possible  to  enter  into  much 
detail  regarding  alcohol  itself. 

Soyer's  Cafe  au  Lait. — One  cup'  of  best 'coffee,  freshly 
roasted,  but  unground,  two  cups  of  boiling  water,  one  quart  of 
\)oiling  milk.  Put  the  coffee  in  a  clean,  dry  kettle,  or  tin  pall; 
\t  on  a  close  top,  and  set  in  a  sauce-pan  of  boiling  water, 
dhake  it  every  few  minutes,  Avithout  opening  it,  until  you  judge 
that  the  coffee  grains  must  be  heated  through.  If,  on  lifting 
cover,  you  find  that  the  contents  of  the  inner  vessel  are 
irery  hot  and  smoking,  pour  over  them  the  boiling  water 
4irectly  from  the  tea-kettle.  Cover  the  inner  vessel  closely, 
and  set  on  the  side  of  the  range,  where  it  will  keep  very  hot, 
without  boiling,  for  twenty  minutes.  Then  add  the  boiling 
milk;  let  all  stand  together  for  five  minutes  more,  and  strain 
through  thin  muslin  into  the  coffee  urn.  Use  loaf  sugars  tor 
sweetening. 

Vienna  Coffee. — ^With  very  little  extra  trouble  morning  cof- 
fee can  be  greatly  improved.  Beat  the  white  of  an  egg  to  a 
stiff  froth,  mix  with  an  equal  quantity  of  whipped  cream,  ami 
use  in  coffee  instead  of  cream*  put  in  cream  first,  then  coffee, 
and  lastly  this  mixture. 

Good  New  England  Coffee. — For  a  family  of  six,  take  six 
large  tablespoonfuls  of  best  Java  coffee,  well  browned  and 
ground  (not  too  fine),  beat  into  it  half  an  egg  and  one  cup  ol 
cold  water.  After  it  is  thoroughly  beaten,  let  it  stand  half  an 
hour  well  covered.  Then  put  into  coffee-pot,  pour  cki  two  and 
a  half  quarts  of  boiling  water  and  put  on  the  stove;  stir  once 
or  twice  at  first,  to  prevent  burning.  Let  it  scald  fifteen  or 
twenty  minutes.  If  desired  to  be  very  nice,  beat  up  eight 
instead  of  six  tablespoonfuls  of  coffee;  put  six  in  the  pot  to 
boil  for  twenty  minutes,  and  about  five  minutes  before  it  is 
done,  throw  in  the  rest  and  cover  quickly. 

Cream  and  Milk  for  Coffee. — Sweet,  rich  cream,  well  beaten 
to  free  from  lumps,  is  best  for  coffee,  but  boiling  fresh  milk  's 


HOUSEHOLD 


105 


a  good  substitute.  The  white  of  an  egg,  thoroughly  beaten 
and  added  (California  coffee)  to  thin  cream  or  rich  milk,  is  also 
very  fine. 

Tea. — Tea  is  made  variously  as  the  taste  of  people  require. 
Black,  green,  Japan,  and  English  breakfast,  all  require  differ- 
ent methods.  For  green  or  Japan  tea,  scald  the  tea-pot  and 
allow  from  one-half  to  one  teaspoonful  for  each  person,  as  the 
strength  of,  the  herb  may  indicate.  Pour  over  this  one-half  a 
cup  of  boiling  water,  steep  in  a  hot  place  (but  do  not  let  it  boil) 
ten  minutes,  then  turn  in  water  at  a  keen  boil,  in  proportion 
one  quart  to  every  three  persons. 

English  Breakfast,  or  Oolong.— Take  two  teaspoonfuls  lor 
three  persons,  and  proceed  as  above,  only  letting  the  tea  boil 
for  ten  minutess. 

An  English  gentleman,  whose  tea  was  quite  famous,  put  it 
to  steep  in  cold  water,  as  soon  as  the  one  o'clock  dinner  was 
over,  and  left  it  steeping  until  supper  time,  when  it  was  brought 
to  a  boil.  Others  put  it  on  to  steep  when  the  fire  is  made  f  i)r 
supper,  and  let  it  stand  until  the  meal  is  announced;  served 
boiling  hot. 

Iced  Tea. — To  each  glass  of  tea  add  the  iuice  of  half  a 
lemon;  fill  up  the  glass  w-'th  pounded  ice,  and  sweeten. 

Chocolate. — Four  heaping  tablespoonfuls  grated  chocolates, 
one  of  sugar,  and  wet  with  one  of  boiling  water;  rub  this 
smooth.  Then  stir  into  one  pint  of  boiling  water;  then  add 
one  pint  of  boiling  milk.  Let  this  boil  three  minutes.  It  u 
greatly  improved  by  milling,  while  boiling,  with  a  Dover  egg- 
beater.  If  desired  sweet,  add  to  the  boiling  milk  one  heaping 
teaspoonful  of  sugar. 

A  dainty  addition  is  two  tablespoonfuls  of  whipped  cream, 
that  has  been  sweetened  and  flavored  with  vanilla,  laid  on  the 
top  of  each  cup. 

Stock  and  Seasoning.— The  preparation  called  stock  is,  foi 
some  inscrutable  reason,  a  stumbling-block  to  average  cooks, 
and  even  by  experienced  housekeepers  is  often  looked  upon  as 
troublesome  and  expensive.  Where  large  amounts  of  fresh 
meat  are  used  in  its  preparation,  the  latter  adjective  might  be 
appropriate;  but  stock  in  reality  is  the  only  mode  by  which 


106 


HOUSEHOLD 


every  scrap  of  bone  or  meal,  whether  cooked  or  uncooked,  can 
be  made  to  yield  the  last  particle  of  nourishment  contained  in 
it.  Properly  .prepared  and  strained  into  a  stone  jar,  it  will 
keep  a  week,  and  is  useful  in  the  making  of  hashes  and  gravies 
as  in  soup  itself. 

The  first  essential  is  a  tightly-covered  kettle,  either  tinned 
iron  or  porcelain  lined,  holding  not  less  than  two  gallons,  three 
being  a  preferable  size.  Whether  cooked  or  uncooked  meat  is 
used,  it  should  be  cut  into  small  bits,  and  all  bones  broken  or 
sawn  into  short  pieces,  that  the  marrow  may  be  easily  ex- 
tracted. 

To  every  pound  of  meat  and  bone  allow  one  quart  of  cold 
water,  one  even  teaspoonful  of  salt,  and  half  a  saltspoonful  of 
pepper.  Let  the  meat  stand  till  the  water  is  slightly  colored 
with  its  juice;  then  put  upon  the  fire,  and  let  it  come  slowly  to 
a  boil,  skimming  off  every  particle  of  .scum  as  it  rises.  The 
least  neglect  of  this  point  will  give  a  broth  in  which  bits  of 
dark  slime  float  about,  unpleasant  to  sight  and  taste.  A  cup 
of  cold  water,  thrown  in  as  the  kettle  boils,  will  make  the  scum 
rise  more  freely.  Let  it  boil  steadily,  but  very  slowly,  allow- 
ing an  hour  to  each  pound  of  meat.  The  water  will  boil  away 
leaving,  at  the  end  of  the  time  specified,  not  more  than  half  or 
one-third  the  original  amount.  In  winter  this  will  become  a 
firm  jelly,  which  can  be  used  by  simply  melting  it,  thus  obtain- 
ing  a  strong,  clear  broth;  or  can  be  diluted  with  an  equal 
quantity  of  water,  and  vegetables  added  for  a  vegetable  soup. 

The  meat  used  in  stock,  if  boiled  the  full  length  of  time 
given,  has  parted  with  all  its  juices,  and  is  therefore  useless  as 
food.  If  wanted  for  hashes  or  croquettes,  the  portion  needed 
should  be  taken  out  as  soon  as  tender,  and  a  pint  of  the  stock 
with  it,  to  use  as  gravy.  Strain,  when  done,  into  a  stone  pot 
or  crock  kept  for  that  purpose,  and,  when  cold,  remove  the 
cake  of  fat  which  will  rise  to  the  top.  This  fat,  melted  and 
strained,  serves  for  many  purposes  better  than  lard.  If  the 
stock  is  to  be  kept  for  several  days,  leave  the  fat  on  till  ready 
to  use  it. 

Fresh  and  cooked  meat  may  be  used  together,  and  all  re- 
mains of  poultry  or  game,  and  trimmings  of  chops  and  steaks, 
mav  be  added,  mutton  being  the  only  meat  which  can  not  as 


HOUSEHOLD. 


107 


well  be  used  in  combination;  though  even  this,  by  trimming  off 
all  the  fat,  may  also  be  added.  If  it  is  intended  to  keep  the 
stock  for  some  days,  no  vegetables  should  be  added,  as  vegeta- 
ble juices  ferment  very  easily.  For  clear  soups  they  must  be 
cooked  with  the  meat;  and  directions  will  be  given  under  that 
head  for  amounts  and  seasonings. 

The  secret  of  a  sa.vory  soup  lies  in  many  flavors,  none  of 
which  are  allowed  to  predominate;  and,  minutely  as  rules  for 
such  flavoring  may  be  given,  only  careful  and  frequent  tasting 
will  insure  success.  Every  vegetable,  spice,  and  sweet  herb, 
curry-powders,  catchups,  sauces,  dried  or  fresh  lemon  peel,  can 
be  used;  and  the  simple  stock,  by  the  addition  of  these  various 
ingredients,  becomes  the  myriad  number  of  soups  to  b^  found 
in  the  pages  of  great  cooking  manuals  like  Gouffee's  or  Fran- 
catelli's. 

Brown  Soups  are  made  by  frying  the  meat  or  game  used  in 
them  till  thoroughly  brown  on  all  sides,  and  using  dark  spices 
or  sauces  in  their  seasoning. 

White  Soups  are  made  with  light  meats,  and  often  with  the 
addition  of  milk  or  cream. 

Purees  are  merely  thick  soups  strained  carefully  before 
serving,  and  made  usually  of  some  vegetable  which  thickens  in 
boiling,  as  beans,  peas,  &c.,  though  there  are  several  forms  of 
Hsh  purees  in  which  the  foundation  is  thickened  milk,  to  which 
the  fish  is  added,  and  the  whole  then  rubbed  through  a  com- 
mon sieve,  if  a  regular  puree  sieve  is  not  to  be  had. 

Browned  flour  is  often  used  for  coloring,  but  does  not 
thicken  a  soup,  as,  in  browning  a,  the  starchy  portion  has  been 
destroyed;  and  it  will  not  therefore  mix,  but  settles  at  the  bot- 
tom. Burned  sugar  or  caramel  makes  a  better  coloring,  and 
ilso  adds  flavor.  With  clear  soups  grated  cheese  is  often  served, 
cither  Parmesan  or  any  rich  cheese  being  used.  Onions  give  a 
better  flavor  if  they  are  fried  in  a  little  butter  or  dripping  be- 
fore using,  and  many  professional  cooks  fry  all  soup  vegetables 
lightly.  Cabbage  and  potatoes  should  be  parboiled  in  a  sepa- 
rate water  before  adding  to  a  soup.  In  using  wine  or  catchup, 
add  only  at  the  last  moment,  as  boiling  dissipates  the  flavor. 
Unless  a  thick  vegetable  soup  is  desired,  always  strain  into  the 
tureen.    Rice,  sago,  macaroni,  cr  ar.y  cereal  may  be  used  as 


108 


HOUSEHOLD. 


thickeiiing;  the  amounts  required  being  found  under  the  dif- 
ferent, headings.  Careful  skimming,  long  boiling,  and  as  care- 
ful removing  of  fat,  will  secure  a  broth  especially  desirable  as 
a  food  for  children  and  the  old,  but  almost  equally  so  for  any 
age;  while  many  fragments,  otherwise  entirely  useless,  discover 
themselves  as  savory  and  nutritious  parts  of  the  day's  supply 
of  food. 

RECIPES. 

Soups. — Beef  Soup  with  Vegetables. —  For  this  very  ex- 
cellent soup  take  two  quarts  of  stock  prepared  before  hand,  as 
already  directed.  If  the  stock  is  a  jelly,  as  will  usually  be  the 
case  in  winter,  an  amount  sufficient  to  fill  a  quart  measure  can 
be  diluted  with  a  pint  of  water,  and  will  then  be  rich  enough. 
Add  to  this  one  small  carrot,  a  turnip,  a  small  parsnip,  and  two 
onions;  all  chopped  fine;  a  cupful  of  chopped  cabbage;  two 
tablespoonfuls  of  barley  or  rice;  and  either  six  fresh  tomatO(JS 
sliced,  or  a  small  can  of  sealed  ones.  Boil  gently  at  least  one 
hour:  then  add  one  saltspoonful  each  of  pepper,  curry  powdnr 
and  clove.  If  the  stock  has  been  salted  properly,  no  more  will 
be  needed;  but  tasting  is  essential  to  secure  just  the  right  fla- 
vors.   Boil  a  few  minutes  longer,  and  serve  without  straining. 

This  is  an  especially  savory  and  hearty  soup,  and  the  com- 
binations of  vegetables  may  be  varied  indefinitely.  A  cup  of 
chopped  celery  is  an  exceedingly  nice  addition,  or,  if  this  is  not 
to  be  had,  a  teaspoonful  of  celery  salt,  or  a  saltspoonful  of  cel- 
ery seed.  A  lemon  may  also  be  sliced  thin,  and  added  at  the 
last.  When  tomatoes  are  used,  a  little  sugar  is  always  an  im- 
provement; in  this  case  an  even  tablespoonful  being  sufficient. 
If  a  thicker  broth  is  desired,  one  heaped  tablespoonful  of  corr.' 
starch  or  flour  may  be  first  dissolved  in  a  little  cold  water;  then 
a  cup  of  the  hot  uroth  gradually  mixed  with  it,  and  the  whole 
added  to  the  soup  and  boiled  for  five  minutes. 

Perfect  Mock  Turtle  Soup. — Endeavor  to  have  the 
head  and  the  broth  ready  for  the  soup,  the  day  before  it  is  to 
be  eaten.    It  will  take  eight  hours  to  prepare  it  properly. 

Hours. 

Cleaning  and  soaking  the  head  „  1 

To  parboil  it  to  cut  up  1 

Cooling,  nearly  1 

Making'the  broth  and  finishing  the  soup   5 

"i 


HOUSEHOLD.  109 

G  a  calf's  head  with  the  skin  on  (the  fresher  the  better) ; 
■^ake  o  It  the  brains,  wash  the  head  several  times  in  cold  water, 
et  it  soak  for  about  an  hour  in  spring  water,  then  lay  it  in  a 
^tewpan,  and  cover  it  with  cold  water,  and  half  a  gallon  over; 
as  it  becomes  warm,  a  great  deal  of  scum  will  rise,  which  must 
be  immediately  removed;  let  it  boil  gently  for  one  hour,  take  it 
up,  and,  when  almost  cold,  cut  the  head  into  pieces  about  an 
inch  and  a  half  by  an  inch  and  a  quarter,  and  the  tongue  into 
mouthfuls;  or  rather  make  a  side  dish  of  the  tongue  and  brains. 

When  the  head  is  taken  out,  put  in  the  stock  meat  (about 
five  pounds  of  knuckle  of  veal),  and  as  much  beef;  add  to  the 
stock  all  the  trimmings  and  bones  of  the  head;  skim  it  well, 
and  then  cover  it  close  and  let  it  boil  five  hours  (reserve  a 
ouple  of  quarts  of  this  to  make  gravy  sauces);  then  strain  it 
off  and  let  it  stand  till  the  next  morning;  then  take  off  the  fat, 
set  a  large  stewpan  on  the  fire  with  half  a  pound  of  good  fresh 
b.itter,  twelve  ounces  of  onions  sliced,  and  four  ounces  of  green 
s;;ge;  chop  it  a  little;  let  these  fry  an  hour;  then  rub  in  half 
a  pound  of  flour,  and  by  degrees  add 'your  broth  till  it  is  the 
tliickness  of  cream;  season  it  with  a  quarter  of  an  ounce  of 
ground  allspice,  and  half  an  ounce  of  black  pepper  ground  very 
fine,  salt  to  your  taste,  and  the  rind  of  one  lemon  peeled  very 
thin;  let  it  simmer  very  gently  for  an  hour  and  a  half,  then 
strain  it  througli  a  hair  sieve;  do  not  rub  your  soup  to  get  it 
tliroughthe  sieve,  or  it  will  make  it  grouty;  if  it  does  not  run 
through  easily,  knock  your  wooden  spoon  against  the  side  of 
your  sieve;  put  it  in  a  clean  stewpan  with  the  head,  and  season 
it  by  adding  to  each  gallon  of  soup  two  tablespoonfuls  of 
Tarragon  vinegar,  and  two  tablespoonfuls  of  lemon  juice;  let 
it  simmer  gently  till  the  meat  is  tender;  this  may  take  from  half 
an  hour  to  an  hour;  take  care  it  is  not  overdone;  stir  it 
frequently  to  prevent  the  meat  sticking  to  the  bottom  of  the 
stewpan,  and  when  the  meat  is  quite  tender  the  soup  is  ready. 

A  head  weighing  twenty  pounds,  and  ten  pounds  of  stock 
meat,  will  make  ten  quarts  of  excellent  soup,  besides  the  two 
quarts  of  stock  you  have  put  by  for  made  dishes. 

Observations. — If  there  is  more  meat  on  the  head  than 
you  wish  to  put  in  the  soup,  prepare  it  for  a  pie,  v/ith  the  addi- 
tion of  a  calf's  foot  boiled  tender;  it  will  make  an  excellent 


110 


HOUSEHOI  h. 


ragout  pie;  season  it  with  zest  and  a  ]it'l«  minc^  Oftioti^  put 
in  half  a  teacupful  of  stock,  cover  it  with  puff  paste,  and  t/ake 
it  one  hour;  when  the  soup  comes  from  table^  if  there  is  a  deal 
of  meat  and  no  soup,  put  it  into  a  pie  dish,  ©eason  it  little, 
and  add  some  little  stock  ta  it;  then  cover  it  with  pa»=(i*,  bake 
it  one  hour,  and  you  have  a  good  mock-turtle  pie. 

To  Season  the  Soup. — To  each  gallon  put  f.>tir  table- 
spoonfuls  of  lemon  juice,  two  of  mushroom  catsup*,  and  one 
teaspoonful  of  mace,  a  teaspoonful  of  curry  powder,  or  a  quar- 
ter of  a  drachm  of  cayenne,  and  the  peel  of  a  lemon  pared  as 
thin  as  possible;  let  it  simmer  for  five  minutes  more,  take  out 
the  lemon  peel,  add  the  yolks  of  four  hard  boiled  eggs,  and 
the  soup  is  ready  for  the  tureen. 

While  the  soup  is  doing,  pr^j'^are  for  each  tureen  a  dozen 
and  a  half  of  mock-turtle  forcemeat  balls,  and  put  them  into 
the  tureen.  Brain  balls,  or  rakes,  are  a  very  elegant  addition, 
and  are  made  by  boiling  the  brains  for  ten  minutes,  then  put- 
ting them  in  cold  water  and  cutting  them  into  pieces  about  as 
big  as  a  large  nutmeg;  take  savory  or  lemon  thyme  dried  and 
finely  powdered  nutmeg  grated,  and  pepper  and  salt,  and 
pound  them  all  together;  beat  up  an  egg,  dip  the  brains  in  it, 
and  then  roll  them  m  this  mixture,  and  make  as  much  of  it 
as  possible  stick  to  them;  dip  them  in  the  egg  again,  and  then 
in  finely  grated  and  sifted  bread  crumbs;  fry  them  in  hot  fat, 
and  send  them  tip  as  a  side-dish. 

A  veal  sweet  bread,  not  too  much  done  or  it  will  break,  cut 
f  into  pieces  the  same  size  as  you  cut  the  calf's  head,  and  put  in 

the  soup  just  to  get  warm  before  it  goes  to  the  table,  is  a  superb 
Ifonne  bouche;^  and  pickled  tongue,  stewed  till  very  tender, 
and  cut  into  mouthfuls,  is  a  favorite  addition.  We  order  the 
meat  to  be  cut  into  mouthfuls  that  it  may  be  eaten  with  a  spoon; 
the  knife  and  fork  have  no  business  in  a  soup  plate. 

N.  B. — In  helping  this  soup,  the  distributer  of  it  should 
serve  out  the  meat,  forcemeat  and  gravy  in  equal  parts;  how- 
ever trifling  and  needless  this  remark  may  appear,  thq,  writer 
has  often  suffered  from  the  want  of  such  a  hint  being  given  to 
the  soup-server,  who  has  sometimes  sent  a  plate  of  more  gravy 
without  meat,  at  others,  of  meat  without  gravy,  and  sometimes 
f  carccly  anything  but  forcemeat  balls. 


HOUSEHOLD. 


Ill 


Observations. — This  is  a  delicious  soup  within  the  reach 
of  those  who  "eat  to  live;"  but  if  it  had  been  composed 
expressly  for  those  who  only  "  live  to  eat,"  I  do  not  know  how 
it  could  have  been  more  agreeable;  as  it  is,  the  lover  of  good 
eating  will  "  wish  his  throat  a  mile  long,  and  every  inch  oi 
it  a  palate." 

Summer  or  Winter  Corn  Soup. — Boil  a  leg  of  mutton 
or  shank  of  beef  in  six  quarts  of  water  for  four  hours. 
After  the  meat  and  fat  have  been  removed  (it  is  better  to  stand 
over  one  day  to  cool,  so  that  the  grease  may  all  be  taken  off), 
add  a  quart  or  more  of  sweet  corn  nicely  cut  from  the  cob,  and 
boil  twenty  or  thirty  minutes.  In  cutting  the  corn  (with  a  sharp 
knife)  take  off  only  the  point  of  the  kernels,  and  scrape  the 
milk  or  pulp^  thus  avoiding  the  hull  or  skin,  which  is  indigesti- 
ble and  unpalatable.  Just  before  serving,  add  to  the  soup  a 
coffee-cup  of  cream,  with  two  tablespoonfuls  of  flour  stirred 
smoothly  in  and  boil  for  a  minute.  This  can  be  made  in  win- 
ter by  using  the  Yarmouth  canned  corn  or  the  dried  corn  soaked 
over  night,  and  boiled  till  tender. 

Corn  Soup. — Cut  the  grains  from  twelve  ears  of  sweet 
corn  and  scrape  the  milk;  add  one  pint  of  water.  Let  it  boil 
until  quite  done — thirty  to  forty  minutes — then  add  two  quarts 
of  new  milk,  and  when  it  boils  stir  in  one-quarter  pound  of 
butter  rubbed  into  two  tablespoonfuls  of  flour,  pepper  and  salt. 
Beat  the  yolks  of  two  eggs  in  the  tureen  and  pour  the  soup  in 
boiling,  stirring  all  the  time. 

Turkey  So.;p. — Place  the  rack  of  a  cold  turkey  and  what 
remains  of  dressing  or  gravy  in  a  pot,  and  cover  with  cold 
water.  Simmer  gently  three  or  four  hours,  and  let  it  stand 
until  the  next  day.  Take  off  what  fat  may  have  risen,  and 
take  out  with  a  skimmer  all  the  bits  of  bones.  Put  the  soup  on 
to  heat  till  boiling,  then  thicken  slightly  with  flour  wet  up  in 
water,  and  season  to  the  taste.  Pick  off  all  the  turkey  from 
the  bones,  put  them  in  the  soup,  boil  up  and  serve. 

Calf's  Head  Soup. — Take  the  head,  pluck  and  feet.  Put 
them  into  a  pot  with  cold  water.  Be  careful  to  skim  well  when 
it  boils.  Chop  a  dozen  small  onions  and  let  them  all  boil 
together  until  the  meat  cleaves  from  the  bones.    Then  strain 


112 


HOUSEHOUD. 


it.  After  putting  the  'iL,aor  into  the  pot  again,  add  thyme, 
cloves,  salt,  pepper  and  cayenne  to  your  taste.  But  all  the 
meat  from  the  head  and  feet,  half  the  liver  and  lights,  the 
whole  of  the  heart  and  tongue;  put  all  into  the  pot  and  boil 
about  three-quarters  of  an  hour.  Before  it  is  done  take  half  a 
pound  of  butter  with  as  much  flour  as  will  make  into  balls; 
stir  until  dissolved.  Then  add  two  tablespoonfuls  of  tar- 
ragon vinegar,  four  hard  boiled  eggs  cut  in  slices,  and  a 
lemon  to  improve  the  flavor.  This  will  make  two  gallons, 
and  may  be  kept  several  weeks,  to  be  used  as  occasion 
requires. 

Tomato  Soup. — One  quart  of  water,  eight  good-sized  ripe 

tomatoes  cut  up;  boil  twenty  minutes  and  add  one  half  tea 
s])oonful  of  soda;  then  boil  and  add  one  pint  or  more  of  milk, 
and  season  as  you  do  oysters. 

Black  Bean  Soup. — One  quart  of  black  beans,  soaked 
over  night  in  four  quarts  of  water,  one  pound  of  beef,  halt 
pdiund  of  salt  pork.  Grate  one  large  or  two  small  carrots,  and 
slice  one  large  onion,  and  add  to  the  beans  and  the  water  ii. 
wliich  they  were  soaked.  Boil  all  together  for  three  or  four 
hours,  then  strain  through  a  colander.  When  in  the  tureen  add 
one  tablespoonful  of  mushroom  sauce,  one  sliced  lemon  and 
one  sliced  or  chopped  boiled  egg. 

Pea  Soup. — Soak  one  quart  of  peas  (split,  if  you  can  get 
them)  over  night;  next  morning  early  put  them  over  the  fire 
with  one  pound  of  corned  beef  or  pork  (beef  is  the  best  to  my 
taste,  however),  and  let  them  boil  hard  for  three  hours.  Then 
add  a  chopped  carrot  and  turnip,  and  an  onion,  if  liked,  a  tea- 
spoonful  of  celery  seed  or  a  handful  of  celery  tops,  and  boil 
another  hour  or  more;  then  strain  through  a  sieve,  season  with 
pepper,  and  cut  up  two  thin  slices  of  toasted  bread  in  the  shape 
of  small  dice;  put  in  the  tureen,  turn  on  your  soup  and  serve. 
A  cup  of  milk  boiled  in  it  for  twenty  minutes  is  an  improve- 
ment. Small,  white  beans  can  be  substituted  for  peas  and  made 
in  the  same  manner. 

Oyster  Soup. — For  four  cans  of  oysters,  have  twelve  crack- 
ers rolled  fine,  two  quarts  of  boiling  water,  one  pint  of  good 
rich  milk.  Let  the  rpilk  and  water  come  to  a  boil,  add  the 
crackers,  salt  and  pepper,  boil  one  minute  briskly;  pour  in  the 


HOUSEHOLD. 


113 


oysters  and  let  all  come  to  a  scald;  add  about  a  quarter  of  a 
pound  of  butter  as  they  are  poured  into  a  tureen. 

Oyster  Soup,  No.  2. — To  one  quart  of  oysters  add  one 
quart  of  water;  pour  the  water  on  the  oysters  and  stir  them; 
;take  them  out  one  at  a  time,  so  that  no  small  particle  of  shell 
may  adhere  to  them;  strain  the  liquor  through  a  sieve  and  put 
it  in  a  stew-pan  over  the  fire,  with  two  or  three  blades  of  mace, 
and  season  with  red  pepper  and  salt  to  taste;  when  this  boils 
put  in  your  oysters,  add  a  teaspoonful  of  flour  rubbed  to  a 
paste  with  one  ounce  of  butter;  let  them  scald  again,  then  add 
OQe  half  pint  of  cream  and  serve  hot.  * 

Fish. — The  most  essential  point  in  choosing  fish  is  their 
freshness,  and  this  is  determined  as  follows:  If  the  gills  are 
red,  the  eyes  prominent  and  full,  and  the  whole  fish  stiff,  they 
aie  good;  but  if  the  eyes  are  sunken,  the  gills  pale  and  the  flesh 
flabby,  they  are  stale  and  unwholesome,  and,  though  often 
eaten  in  this  condition,  lack  all  the  fine  flavor  of  a  freshly- 
caught  fish. 

The  fish  being  chosen,  the  greatest  care  is  necessary  in 
cleaning.  If  this  is  properly  done,  one  washing  will  be  suffici- 
ent; the  custom  of  allowing  fresh  fish  to  lie  in  water  after 
cleaning  destroys  much  of  their  flavor. 

Fresh-water  fish,  especially  the  cat-fish,  have  often  a  muddy 
taste  and  smell.  To  get  rid  of  this,  soak  in  water  strongly 
salted;  say  a  cupful  of  salt  to  a  gallon  of  water,  letting  it  heat 
gradually  in  this,  and  boiling  it  for  one  minute;  then  drying  it 
thoroughly  before  cooking. 

All  fish  for  boiling  should  be  put  into  cold  water,  with  the 
exception  of  salmon,  which  loses  its  color  unless  put  into  boil- 
ing water.  A  tablespoonful  each  of  salt  and  vinegar  to  every 
two  quarts  of  water  improves  the  flavor  of  all  boiled  fish,  and 
also  makes  the  flesh  firmer.  Allow  ten  minutes  to  the  pound 
after  the  fish  begins  to  boil,  and  test  with  a  knitting  needle  or 
sharp  skewer.  If  it  runs  in  easily,  the  flesh  can  be  taken  off. 
If  a  fish-kettle  with  strainer  is  used,  the  fish  can  be  lifted  out 
without  danger  of  breaking.  If  not,  it  should  be  thoroughly 
dredged  with  flour,  and  served  in  a  cloth  kept  for  the  purpose. 
In  all  cases  drain  it  perfectly,  and  send  to  table  on  a  folded 
napkin  laid  upon  the  platter 
h 


114 


HOUSEHOLD. 


In  frying,  fish  should,  like  all  fried  articles,  be  immersed  in 
the  hot  lard  or  drippings.  Small  fish  can  be  fried  whole; 
larger  ones  boned,  and  cut  in  small  pieces.  If  they  are  egged 
and  crumbed,  the  egg  will  form  a  covering,  hardening  at  once, 
and  absolutely  impervious  to  fat. 

Pan-fish,  as  they  are  called — flounders  and  small  fish  gen- 
erally— can  also  be  fried  by  roUing  in  Indian  meal  or  flour,  and 
browning  in  the  fat  of  salt  pork. 

Baking  and  broiling  preserve  the  flavor  most  thoroughly. 

Cold  boiled  fish  can  always  be  used,  either  by  spicing  as  in 
the  rule  to#)e  given,  or  by  warming  again  in  a  little  butter  and 
water.  Cold  fried  or  boiled  fish  can  be  put  in  a  pan,  and  set 
in  the  oven  till  hot;  this  requiring  not  over  ten  minutes;  a 
longer  time  giving  a  strong  oily  taste,  which  spoils  it.  Plain 
boiled  or  mashed  potatoes  are  always  served  with  fish  where 
used,  as  a  dinner  course.  If  fish  is  boiled  whole,  do  not  cut  off 
either  tail  or  head.  The  tail  can  be  skewered  in  the  mouth  if 
Hked;  or  a  large  fish  may  be  boiled  in  the  shape  of  a  letter  S 
by  threading  a  trussing-needle,  fastening  a  string  around  the 
head,  then  passing  the  needle  through  the  middle  of  the  body, 
drawing  the  string  tight,  and  fastening  it  around  the  tail. 

To  Fry  or  Broil  Fish  Properly. — After  the  fish  is  well 
cleansed,  lay  it  on  a  folded  towel  and  dry  out  all  the  water. 
When  well  wiped  and  dry,  roll  it  in  wheat  flour,  rolled  crackers, 
grated  stale  bread,  or  Indian  meal,  whichever  may  be  preferred; 
wheat  flour  will  generally  be  liked. 

Have  a  thick-bottomed  frying-pan  or  spider  with  plenty  of 
sweet  lard  salted  (a  tablespoonful  of  salt  to  each  pound  of 
tard),  for  fresh  fish  which  have  not  been  previously  salted;  let 
it  become  boiling  hot,  then  lay  the  fish  in  and  let  it  fry  gently, 
until  one  side  is  a  delicate  brown,  then  turn  the  other;  when 
both  are  done  take  it  up  carefully  and  serve  quickly,  and  keep 
it  covered  with  a  tin  cover,  and  set  the  dish  where  it  will 
keep  hot. 

To  Broil. — Have  a  clean  gridiron,  and  a  clear  but  not 
fierce  fire  of  coais;  rub  the  bars  with  a  bit  of  beef  suet,  that 
the  fish  may  not  stick;  fish  must  be  broiled  gently  and 
thoroughly.    There  are  few  things  more  offensive  than  undone 


HOUSEHOLD. 


115 


For  the  broil,  have  ready  a  dish  with  a  good  bit  of  butter 
in  which  is  worked  a  little  salt  and  pepper,  enough  for  the 
fish.  Lay  the  fish  upon  it,  when  both  sides  are  nicely  done, 
and  with  a  knife-blade  put  the  butter  over  every  part;  fish 
should  be  turned  with  a  broad-bladed  knife  or  a  pancake 
turner. 

All  salt  fish  require  to  be  soaked  in  cold  water  before  cook- 
ing, according  to  the  time  it  has  been  in  salt.  When  it  is  hard 
and  dry  it  will  require  thirty-six  hours  soaking  before  dressing; 
the  water  must  be  changed  three  or  four  times.  When  fish  is 
not  very  salt  or  hard,  twenty-four  hours  will  be  sufficient. 

For  frying  fish,  beef  suet  or  dripping  or  sweet  oil  may  be 
used  in  place  of  lard.  Butter  is  not  good;  it  spoils  the  color 
and  tastes  strong. 

Fish  have  a  fine  appearance  prepared  in  the  following  man- 
ner: Clean  and  wash  them,  and  wipe  them  dry  with  a  nice 
soft  towel;  then  wet  them  over  with  beaten  egg,  and  dip  them 
in  bread  crumbs  or  rolled  crackers.  If  done  twice  over  with 
egg  and  cracker  or  crumbs,  it  will  have  a  finer  appearance. 

The  largest  sized  pan  fish,  weighing  nearly  or  quite  a 
pound  each,  should  be  scored  or  cut  across  each  side  from  the 
head  to  the  tail,  nearly  to  the  bone,  and  about  an  inch  apart, 
that  it  may  be  well  done.  Garnish  with  sprigs  of  parsley. 
Have  ready  a  thick-bottomed  frying  pan,  with  plenty  of  lard 
salted;  kt  it  become  boiling  hot;  lay  the  fish  carefully  in  and 
let  them  fry  gently,  until  one  side  is  a  rich  yellow  brown,  then 
turn  the  other  and  do  likewise;  when  both  are  done,  take  them 
carefully  up  on  a  hot  dish  and  serve.  Garnish  with  fried  parsley. 

Dried  Codfish. — This  should  always  be  laid  in  soak,  at 
least  one  night  before  it  is  wanted;  then  take  off  the  skin  and 
put  it  in  plenty  of  cold  water;  boil  it  gently  (skimming  it 
meanwhile)  for  one  hour,  or  tie  it  in  a  cloth  and  boil  it.  Serve 
it  with  egg  sauce;  garnish  with  hard  boiled  eggs  cut  in  slices, 
and  sprigs  of  parsley.  Serve  plain  boiled  or  mashed  potatoes 
with  it. 

Stewed  Salt  Cod. — Scald  some  soaked  cod  by  putting  it 
over  the  fire  in  boiling  water  for  ten  minutes;  then  scrape  it 
white,  pick  it  in  flakes,  and  put  it  in  a  stewpan,  with  a  table- 
spoonful  of  butter  worked  into  the  same  of.  flour,  and  as 


116 


HOUSEHOLD. 


much  milk  as  will  moisten  it;  let  it  stew  gently  for  ten  minutes; 
add  pepper  to  taste,  and  serve  hot;  put  it  in  a  deep  dish,  slice 
hard  boiled  eggs  over  it,  and  sprigs  of  parsley  around  the  edge. 

This  is  a  nice  relish  for  breakfast,  with  coffee  and  tea,  and  \ 
rolls  or  toast. 

Codfish  Cakes. — First  boil  soaked  cod,  then  chop  it  fine, 
put  to  it  an  equal  quantity  of  potatoes  boiled  and  mashed; 
moisten  it  with  beaten  eggs  or  milk,  and  a  bit  of  butter  and  a 
little  pepper;  form  it  in  round  small  cakes,  rather  more  than 
half  an  inch  thick,  flour  the  outside,  and  fry  in  hot  butter  or 
beef  drippings  until  a  delicate  brown.  Like  fish,  these  must  be 
fried  gently,  the  lard  being  boiling  hot  when  they  are  put  in; 
when  one  side  is  done  turn  the  other.    Serve  for  breakfast. 

'  To  Bake  a  Dish  of  Cold  Boiled  Cod. — Chop  fine  some 
cold  boiled  cod,  put  to  it  an  equal  quantity  or  more  of  boiled 
potatoes  chopped  and  mashed;  add  a  good  bit  of  butter  and 
milk  to  make  it  moist,  and  put  it  in  a  stewpan  over  a  gentle 
fire;  cover  it,  and  stir  it  frequently  until  it  is  thoroughly 
heated,  taking  care  that  it  does  not  burn;  then  take  it  up, 
make  it  in  a  roll  or  any  other  form,  mark  the  surface,  take  a 
pinch  of  ground  pepper  between  your  finger  and  thumb,  and 
put  spots  at  equal  distances  over  it;  or  wet  it  over  with  melted 
butter,  and  brown  it  in  an  oven  before  the  fire. 

Fresh  Cod. — Fresh  cod,  when  good,  are  firm,  and  the 
gills  red,  and  the  eyes  are  full;  if  at  all  soft  and  flabby  it  is 
not  good.  A  fine  fish  is  thick  at  the  back;  the  shoulder  or 
piece  near  the  head  of  a  large  cod  is  better  for  boiling  than 
a  small  fish. 

To  Boil  Fresh  Cod. — If  you  have  not  a  fish  kettle, 
after  cleaning  the  fish  properly,  lay  it  on  a  plate  in  a  circle, 
and  tie  a  clean  towel  about  it;  to  a  gallon  of  hot  water  put 
a  tablespoonful  of  salt  and  a  gill  of  vinegar;  put  in  the  fish 
and  boil  according  to^  its  weight.  Serve  with  plain  boiled 
potatoes  and  drawn  butter,  parsley,  or  egg  sauce.  Garnish 
with  sprigs  of  parsley.  Lay  a  folded  napkin  on  the  dish  under 
the  fish. 

Fried  Codfish  Steaks. — Cut  the  fish  in  steaks  of  adout 


HOUSEHOLD. 


117 


one  inch  thiclcness;  or  it  may  be  split  as  for  broiling;  dip  each 
piece  in  wheat  flour  or  rolled  cracker,  or  Indian  meal;  have 
some  lard,  (which  is  salted  in  proportion,  a  tablespoonful  of 
salt  to  a  pound,)  let  it  become  boiling  hot  in  a  frying  pan;  lay 
in  the  steaks;  let  them  fry  gentl)^  without  stirring  them,  until 
one  side  is  a  fine  brown,  then  turn  each  steak  carefully  v»rith  a 
broad  knife;  when  both  sides  are  done,  serve  hot,  with  sprigs 
of  parsley  over  it. 

Baked  Cod. — Clean  a  good  sized  fish,  weighing  four  or  five 
pounds;  wash  it  and  dry  it  well  in  a  cloth;  rub  it  inside  and 
out  with  a  mixture  of  pepper  and  salt;  cut  a  slice  from  a  loaf 
of  bread,  spread  it  thickly  with  butter;  moisten  it  with  hot 
water,  and  fill  the  body  of  the  fish;  tie  a  thread  around  it  to 
keep  the  dressing  in,  then  put  bits  of  butter,  the  size  of  a 
hickory  nut,  all  over  the  surface;  dredge  flour  over  it  until 
it  looks  white;  then  lay  a  trivet  on  some  muffin  rings  in  a 
dripping-pan,  and  lay  the  fish  on;  put  in  a  pint  of  water  to 
baste  with,  then  put  it  in  a  hot  oven,  and  baste  frequently;  in 
one  hour  it  will  be  done.  Take  it  up  on  a  hot  dish,  add  a  gill 
of  vinegar  to  the  gravy,  or  a  lemon  cut  in  very  thin  slices; 
dredge  in  a  little  flour;  let  it  boil  up  once;  stir  it  well;  add  a 
very  little  hot  water  if  necessary,  then  strain  into  a  gravy-boat, 
lay  the  slice  over  the  fish,  and  serve. 

Haddock. — These  are  chosen  and  dressed  the  same  as  cod. 

Shad. — These  are  in  season  from  the  last  of  March  until 
May;  they  are  chosen  by  the  same  rules  as  other  fish. 

These  fish  may  be  fried,  baked,  boiled  or  salted. 

Fried  Shad. — Scale  the  fish,  and  cut  off  the  head,  then 
split  it  open  down  the  back,  at  the  side  of  the  backbone;  take 
out  the  entrails;  keep  the  roe  or  eggs  to  be  fried  with  the  fish; 
then  cut  it  in  two  from  head  to  tail,  and  cut  each  side  in  pieces 
two  or  three  finches  wide;  rinse  them  in  cold  water,  wipe  them 
dry,  and  dip  each  in  wheat  flour,  and  fry' in  salted  lard;  when 
the  inside,  which  must  always  be  cooked  first  (of  any  fish),  is 
done  a  fine  brown,  turn  the  other;  the  fat  must  be  boiling  hot 
when  the  fish  is  put  in,  and  then  fried  gently,  that  it  may  not 
be  too  dark  colored. 

Broiled  Shad. — Cut  the  fish  the  same  as  for  frying,  or 


118 


HOUSEHOLD. 


merely  split  it  in  two;  lay  it  on  a  gridiron  over  a  bright  steady 
fire  of  coals;  let  it  broil  gently;  put  the  inside  to  the  fire  first 
that  it  may  be  done  through;  have  ready  a  steak  dish  with 
nearly  a  quarter  of  a  pound  of  sweet  butter,  and  a  teaspoonful 
of  salt  and  pepper  each,  worked  into  it;  when  both  sides  of  the 
fish  are  done,  lay  it  on  the  dish,  turn  it  several  times  in  the  but- 
ter, cover  it  with  a  tin  cover,  and  set  the  dish  where  it  will  keep 
hot,  until  ready  to  serve. 

Baked  Shad. — Scale  the  shad  clean,  cut  off  the  head,  and 
split  the  fish  half  way  down  the  back;  scrape  the  inside  per- 
fectly clean;  make  a  stuffing  thus:  Cut  two  slices  of  a  baker's 
loaf  of  wheat  bread,  spread  each  thickly  with  butter;  sprinkle 
with  pepper  and  salt,  and  a  little  pounded  sage  if  liked;  mois- 
ten it  with  hot  water;  fill  the  belly  with  this;  wind  a  cord 
around  it  to  keep  in  the  stuffing,  dredge  the  outside  well  with 
flour;  stick  bits  of  butter,  the  size  of  a  hickory  nut,  all  over 
outside;  mix  a  teaspoonful  each  of  salt  and  pepper  together, 
and  sprinkle  it  all  over  the  whole  surface;  then  lay  the  fish  on 
a  trivet  or  muffin  rings  in  a  dripping  pan;  put  in  a  pint  of 
water  to  baste  with,  and  keep  the  gravy  from  burning;  if  this  all 
wastes  before  the  fish  is  done,  add  more  hot  water;  bake  for 
one  hour  in  a  quick  oven;  baste  frequently.  When  done,  take 
the  fish  on  a  steak  dish;  if  there  is  not  enough  gravy  in  the  pan 
(there  should  be  at  least  half  a  pint),  add  more  hot  water;  dredge 
in  a  heaping  teaspoonful  of  flour,  then  put  to  it  a  bit 
of  butter,  and,  if  liked,  a  lemon  sliced  thin,  and  the  seeds  taken 
out.  Stir  it  smooth  with  a  spoon,  and  pour  it  through  a  gravy- 
strainer  into  a  gravy-boat;  lay  the  slices  of  lemon  over  the  fish, 
and  serve  with  mashed  potatoes. 

To  Fry  Black  Fish. — Scale  the  fish,  and  scrape  the  in- 
side clean  to  the  backbone;  wash  in  water,  with  a  little  vine- 
gar; wipe  it  dry  with  a  clean  towel;  then  dip  it  in  wheat  flour, 
or  rolled  crackers.  Have  in  a  thick-bottomed  frying  pan  plenty 
of  lard  salted  (a  large  tablespoonful  of  salt  to  a  pound  of  lard), 
let  it  become  boiling  hot;  then  lay  in  the  fish  and  fry  it  gently, 
until  one  side  is  a  fine  brown;  then  turn  it  carefully.  When 
both  sides  are  done,  take  it  up  and  serve. 

Fried  fish  may  be  garnished  or  ornamented  with  apiigs  of 
green  or  fried  parsley,  or  thin  slices  of  lemon,  sliced 


HOUSEHOLD. 


119 


Stewed  Black  Fish. — Put  a  fish  weighing  abou  five 
pounds  on  a  fish-drainer,  after  having  properly  cleansed  it,  put 
it  into  the  fish-kettle  with  hot  water  to  cover  it;  add  to  it  a  few 
blades  of  mace,  a  large  teaspoonful  of  salt,  and  a  wineglass  of 
port  wine;  let  it  simmer  or  boil  gently  for  half  an  hour;  then 
skim  it  clear;  work  into  a  smooth  mass  a  quarter  of  a  pound  of 
sweet  butter,  and  a  heaping  tablespoonful  of  wheat  flour; 
take  from  the  fish  part  of  the  water  in  which  it  was  boiled, 
leaving  it  scarcely  covered;  then  add  the  flour  and  butter,  with 
a  teaspoonful  of  pepper;  dip  a  bunch  of  parsley  into  boiling 
water,  cut  it  small  and  add  it  to  the  stew;  cover  it  close  for 
twenty  minutes,  and  let  it  simmer  gently;  then  take  the  fish  up 
on  a  dish,  and  serve  with  the  gravy  or  sauce  over.  A  sliced 
lemon  without  the  pits  may  be  added  with  the  parsley  by  those 
who  like  it.  Served  with  plain  boiled  or  mashed  potatoes. 
Black  fish  dressed  in  this  manner  is  very  delicious. 

Perch. — Clean  these  fish  well,  wash  and  wipe  them  dry, 
then  fry  them  as  directed 

Striped  Bass. — These  fish  are  best  fried  or  boiled.  See 

directions  for  boiling  or  frying  fish. 

Halibut. — This  fish  is  fine,  whether  cut  in  steaks  and 
broiled  or  fried;  or  the  thick  part  boiled.  Fry  or  broil  as 
directed  for  codfish.  Steaks  or  fillets  cut  from  the  tail  part  are 
very  fine,  and  may  be  fried  or  broiled  more  nicely  than  any 
other. 

To  Boil  Halibut. — Take  a  piece  weighing  four  or  five 
pounds,  scrape  the  skin  clean,  dredge  flour  over  it,  and  boil 
according  to  its  weight — ten  minutes  to  a  pound.  Serve  with 
plain  boiled  potatoes,  and  drawn  butter,  or  egg,  or  parsley 
sauce.  Cold  boiled  halibut  may  be  served  the  same  as  codfish; 
any  of  the  sauce  which  may  remain  may  be  put  with  the  cold 
fish. 

Salmon. — When  salmon  is  fresh  and  good,  the  gills  and 
flesh  are  of  a  bright  red,  the  scales  clear,  and  the  fish  stiff. 
When  first  caught,  there  is  a  whiteness  between  the  flakes, 
which,  by  keeping,  melts  down,  and  the  fish  becomes  richer. 
Salmon  requires  to  be  well  broiled.  When  underdone  it  b 
UnwhnVsome 


120 


HOUSEHOLD 


BROiLEr  Salmon. — Cut  some  slices  about  an  inch  thick, 
and  broil  them  over  a  gentle,  bright  fire  of  coals  for  ten  or 
twelve  minutes.  When  both  sides  are  done,  take  them  on  to  a 
hot  dish;  butter  each  slice  well  with  sweet  butter;  strew  over 
each  a  little  salt  and  pepper  to  taste,  and  serve. 

Spiced  Salmon  (Pickled). —  Boil  a  salmon,  and,  after 
wiping  it  dry,  set  it  to  cool;  take  of  the  water  in  which  it  was 
boiled,  and  good  vinegar  each  equal  parts,  enough  to  cover  it; 
add  to  it  one  dozen  cloves,  as  many  small  blades  of  mace,  or 
sliced  nutmeg,  one  teaspoonful  of  whole  pepper,  and  the  same 
of  allspice,  make  it  boiling  hot,  skim  it  clear,  add  a  small  bit  of 
butter  (the  size  of  a  small  egg),  and  pour  it  over  the  fish;  set  it 
in  a  cool  place.  When  cold  it  is  fit  for  use  and  will  keep  a  long 
time,  covered  close,  in  a  cool  place.  Serve  instead  of  pickled 
oysters  for  supper.  A  fresh  cod  is  very  nice  done  in  the  same 
manner;  as  is  also  a  striped  sea  bass. 

Boiled  Salmon. — Run  a  long  needle  with  a  packthread 
through  the  tail,  centre  and  head  of  a  fish,  to  bring  it  in  the 
form  of  a  letter  S.  Put  it  in  a  fish-kettle,  with  hot  water  1:o 
cover  it,  and  a  teaspoonful  of  rait  (cut  three  or  four  slanting 
gashes  in  each  side  of  the  fisL  before  making  it  into  the  form, 
otherwise  the  skin  will  break  and  disfigure  it);  allow  ten  min- 
utes gentle  boiling  for  each  pound  of  fish.  Or  a  piece  of  a 
large  fish  may  be  boiled.  Serve  with  lobster,  or  anchovey,  or 
draw  butter  sauce,  and  plain  boiled  or  mashed  potatoes. 

A  Dish  of  Salt  Salmon. — Salmon  is  often  put  down  in 
brine.  It  is  to  be  soaked  and  boiled,  as  directed  for  salt  cod- 
fish, or  it  may  be  boiled  for  breakfast.  Or  pull  off  the  skin, 
and  pick  in  flakes  the  thickest  side  of  a  salmon;  pour  scalding 
hot  water  over  it,  let  it  stand  for  a  few  minutes;  then  pour  At 
off;  add  to  it  enough  milk  or  hot  water  to  moisten  it;  put  it 
I  over  the  fire  and  let  it  simmer  for  five  minutes;  then  add  a 
tablespoonful  of  butter,  shake  over  it  a  little  wheat  flour  and 
pepper  to  taste,  stir  it  for  a  few  minutes,  and  it  is  done.  A  fine 
relish  for  breakfast  or  supper. 

Eels. —  Eels,  to  be  good,  must  be  as  fresh  caught  as 
possible;  skin  them,  cut  off  the  heads,  cut  them  open  and  scrape 
them  clean  to  the  back  bone. 

For  frying  or  boiling,  the  middle-sized  fat  ones  are  best' 


HOUSEHOLD. 


121 


those  caught  in  fresh  water  have  a  muddy  taste,  and  should 
be  put  in  salted  water  a  short  time  before  cooking.  Eels  may 
be  boiled  and  served  with  drawn  butter  or  parsley  sauce,  and 
Doiled  potatoes. 

Fried  Eels. — After  cleaning  the  eels  well,  cut  them  in 
pieces  two  inches  long;  wash  them  and  wipe  them  dry;  roll 
them  in  wheat  flour  or  rolled  cracker,  and  fry  as  directed  for 
other  fish,  in  hot  lard  or  beef  dripping,  salted.  They  should  be 
browned  all  over  and  thoroughly  done. 

Fresh  Mackerel. — These  fish  to  be  good  must  be  cooked 
as  soon  as  possible  after  they  are  caught.  They  may  be  broiled, 
fried,  or  baked,  the  same  as  shad — also  salted. 

Dried  Mackerel. —  Take  fresh  caught  mackerel,  scale 
them  and  cut  them  down  the  back  to  the  tail;  leave  the  heads 
on;  then  hang  them  by  the  tail  in  a  cool  place  to  drain;  strew 
some  salt  on  the  bottom  of  the  pan;  sprinkle  the  fish  plentifully 
with  it,  and  lay  them  two  by  two,  the  insides  together,  in  a  pan; 
let  them  lie  twelve  hours,  then  rinse  off  the  salt  and  hang  them 
to  drain  for  half  an  hour,  after  which  pepper  the  insides  a  little 
and  lay  them  on  stones,  aslant  towards  the  sun,  to  dry;  take 
care  never  to  put  them  out  when  the  sun  is  not  hot  on  them, 
nor  until  the  stones  are  heated  and  dry;  lay  the  insides  to  the 
sun — they  will  be  perfectly  cured  in  one  week;  stretch  them, 
open  with  two  sticks.  Or,  instead  of  drying,  after  having  pre- 
pared them  in  this  manner,  smoke  them. 

Salt  Mackerel. — Split  fresh  caught  mackerel  down  the 
back,  scrape  the  inside  clean,  spread  them  open  on  a  board, 
and  strew  them  plentifully  with  salt;  then  strew  salt  over  the 
bottom  of  a  tub;  lay  the  fish  two  by  two,  the  insides  together, 
and  lay  them  in  the  tub;  strew  salt  between  each  layer;  half 
coarse  and  half  fine  salt;  then  cover  them  close — put  plenty  of 
salt  above  the  last  layer  of  fish. 

To  Dress  Salt  Mackerel. — Take  mackerel  from  the  salt, 
and  lay  them  inside  downward  in  a  pan  of  cold  water  for  two 
or  three  days,  change  the  water  once  or  twice,  and  scrape  the 
fish  clean  without  breaking  it.  When  fresh  enough,  wipe  one 
dry  and  hang  it  in  a  cool  place;  then  fry  or  broil,  or  lay  one 
in  a  shallow  pan,  the  inside  of  the  fish  down;  cover  it  with  hot 
water,  and  set  it  over  a  gentle  fire  or  in  an  oven  for  twelve  or 


HOUSEHOLD. 


fifteen  minutes;  then  pour  off  the  water,  turn  the  fish,  put  bits 
of  butter  in  the  pan,  and  over  the  fish,  sprinkle  with  pepper, 
and  let  it  fry  for  five  minutes,  then  dish  it. 

Trout. — These  may  be  stewed,  fried,  boiled,  or  baked. 

Pike  or  Pickerel. — These  may  be  stewed,  fried  or 
broiled. 

There  are  many  more  fine  fish  not  mentioned  herein,  but  as 
the  process  of  stewing,  boiling,  broiling,  and  frying  is  very 
nearly  the  same  for  all  sorts  of  fish,  it  does  not  seem  necessary 
to  mention  more. 

Herrings. — These  are  eaten  in  three  varieties — fresk, 
salted,  smoked,  or  red  herrings.  Salted  herrings  are  to  be 
soaked  in  clean  water  before  boiling,  the  same  as  mackerel. 
Red  herrings  are  to  be  skinned,  split  in  two,  and  the  insides 
and  the  backbone  to  be  taken  out;  or  they  may  first  be  broiled, 
then  skinned.  To  cook  fresh  herrings,  scale  and  prepare  them 
the  same  as  any  other  fish. 

Chowder. — Slice  some  salt  pork  very  thin,  strew  it  over 
with  onions  chopped  small,  and  some  fine  pepper;  then  cut  a 
haddock,  fresh  cod,  or  any  other  firm  fish,  in  thin  steaks;  take 
out  the  bones;  lay  some  of  the  sliced  pork  at  the  bottom  of 
the  kettle  with  some  of  the  seasoning;  then  put  a  layer  of  fish, 
then  put  over  some  soaked  crackers  or  biscuit,  then  another 
layer  of  the  seasoned  pork,  after  which  fish  and  crackers  and  a 
few  bits  of  butter,  and  so  on  alternately,  pork,  fish  and  crack- 
ers, until  the  kettle  is  two-thirds  full;  then  put  in  about  a  pint 
of  water,  and  cover  the  pot  with  a  thick  iron  cover  with  a  rim; 
set  it  over  a  gentle  fire,  put  coals  and  ashes  on  the  cover,  and 
bake  two  or  three  hours,  or  more,  if  the  pot  is  large.  When 
done,  turn  it  out  on  a  dish  and  serve  with  pickles.  It  may  be 
baked  in  an  oven. 

Shell  Fish. — To  Choose  Lobsters. — These  are  chosen 
more  by  weight  than  size;  the  heaviest  are  best.  A  good  small 
sized  one  will  not  unfrequently  be  found  to  weigh  as  heavily 
as  one  much  larger.  If  fresh,  a  lobster  will  be  found  lively, 
and  the  claws  have  a  strong  motion  when  the  eyes  are  pressed 
with  the  finger.  Hen  lobsters  are  preferred  for  sauce  or  salad, 
on  account  of  their  coral.  The  head  and  small  claws  are 
never  used. 


HOUSEHOLD. 


123/ 


To  Boil  Lobsters. — Put  in  a  large  kettle  water  enough  to 
cover  the  lobster,  and  salt — a  dessertspoonful  to  a  quart  of 
water;  when  it  boils  fast  put  in  the  lobster,  head  first,  which 
kills  it  instantly;  keep  boiling  briskly  for  half  an  hour,  then 
take  it  from  the  water  with  the  tongs  and  lay  it  to  drain;  wipe 
off  the  scum  from  it  and  rub  it  over  with  a  bit  of  butter  tied 
in  a  cloth,  or  some  sweet  oil;  break  off  the  large  claws,  and 
crack  each  shell  without  shattering,  but  so  that  they  may  come 
easily  to  pieces;  lay  a  napkin  on  a  large  steak  dish;  with  a 
sharp  knife  split  the  body  from  head  to  tail,  and  lay  it  open  on 
the  napkin;  put  a  large  claw  at  either  end,  and  serve  with 
melted  butter  sauce.  Or  else  take  out  all  the  meat  from  the 
shells,  and  lay  it  neatly  on  a  dish,  and  serve  with  melted  butter. 

Lobster  Salad. — Break  apart  one  or  two  heads  of  white 
heart  lettuce,  lay  the  leaves  in  cold  water,  rinse  them  well,  then 
shake  the  water  from  each  leaf,  and  lay  them,  the  largest  first, 
in  a  salad  bowl,  the  stalk  inwards.  Lay  the  delicate  small 
leaves  around  the  edge;  or  cut  it  all  small  before  putting  it 
in  the  bowl. 

Having  boiled  a  hen  lobster,  take  the  meat  from  the  shell 
and  cut  it  small;  rub  the  coral  to  a  smooth  paste,  with  the  green 
inside  if  liked,  and  a  tablespoonful  of  oil  or  melted  butter; 
add  to  it  a  teaspoonful  of  made  mustard,  and  a  saltspoonful  of 
black  pepper;  add  a  gill  of  sharp  vinegar;  stir  it  smooth,  then 
mix  it  with  the  minced  lobster  and  salad,  and  serve  with  cold 
butter  and  crackers  or  rolls.  The  lobster  and  dressing  must 
not  be  put  with  the  lettuce  until  ready  to  serve. 

To  Choose  Crabs. — If  fresh,  the  joints  of  the  claws  will 
be  stiff,  and  the  inside  have  an  agreeable  smell;  the  heaviest  for 
their  size  are  best;  the  light  ones  are  watery.  Crabs  are  stale 
when  the  eyes  look  dull. 

To  Boil  Crabs. — Have  a  pot  of  boiling  water  in  which  is 
salt  (a  tablespoonful  to  the  quart),  throw  the  crabs  in  and  keep 
them  boiling  briskly  for  twelve  minutes,  if  large;  then  take 
them  out,  wipe  the  shells  clean,  and  rub  them  over  with  a  bit 
of  butter;  break  off  the  small  claws,  spread  a  napkin  on  a 
large  dish,  and  lay  the  crabs  on  it  in  regular  rows,  beginning  at 
the  outside.    Serve  with  cold  butter  and  rolls. 


124 


HOUSEHOLD. 


To  Boil  Soft  Shell  Clams. — Wash  the  shells  clean,  and 
put  the  clams,  edges  downwards,  in  a  kettle;  then  pour  about 
a  quart  of  boiling  water  over  them;  cover  the  pot  and  set  it 
over  a  brisk  fire  for  three  quarters  of  an  hour.  Pouring  boil- 
ing water  over  them  causes  the  shells  to  open  quickly  and  let 
out  the  sand  which  may  be  in  them.  Take  them  up  when 
done;  take  off  the  black  skin  which  covers  the  hard  part,  trim 
them  clean,  and  put  them  in  a  stewpan;  put  to  them  some  of 
the  liquor  in  which  they  were  boiled;  put  to  it  a  good  bit  of 
butter,  and  pepper  and  salt  to  taste;  make  them  hot;  serve 
with  cold  butter  and  rolls 

To  Fry  Soft  Shell  Clams. — Get  them  from  the  shell, 
as  they  are  very  troublesome  to  clean;  wash  them  in  plenty  of 
water,  and  lay  them  on  a  thickly  folded  napkin  to  dry  out  thii 
water;  then  roll  a  few  at  a  time  in  wheat  flour,  until  they  will 
take  up  no  more;  have  a  thick  bottomed  frying  pan  one-third 
full  of  boiling  hot  lard,  and  salted  (in  proportion,  a  tablespoon- 
ful  of  salt  to  a  pound  of  lard);  lay  the  clams  in  with  a  fork,  one. 
at  a  time;  lay  them  close  together  and  fry  gently,  until  one  side 
is  a  delicate  brown;  then  turn  carefully  and  brown  the  other; 
then  take  them  off  on  a  hot  dish.  When  fried  properly,  these 
clams  are  very  excellent. 

Hard  Shell  Clams. — Hard  shell  clams  may  be  prepared 
for  table  in  a  variety  of  ways.  The  sand  clams,  either  large 
or  small,  are  preferable  to  any  other,  being  whiter  and  more 
tender.    Those  called  Quahogs  are  least  delicate  eating  of  all. 

To  Boil  Hard  Shell  Clams. — Wash  the  shells  until  they 
are  perfectly  clean,  then  put  them  into  a  kettle,  with  the  edges 
downwards;  add  a  pint  of  water,  cover  the  pot  and  set  it  over 
a  brisk  fire;  when  the  shells  open  wide  they  are  done.  Half 
an  hour  is  generally  enough  for  them;  if  a  strong  taste  to  the 
juice  is  not  liked,  put  more  than  a  pint  of  water  to  them.  When 
done,  take  the  clams  from  the  shells  into  a  deep  dish;  put  to 
them  some  of  the  juice,  a  good  bit  of  butter,  and  some  pepper, 
or  toast  some  thin  slices  of  bread,  butter  them  and  cut  them 
small,  and  put  Ihem  in  the  dish  before  putting  in  the  clams  and 
juice. 

Stewed  Clams, — Take  fifty  laige  saud  clams  from  theii 


HOUSEHOLD. 


125 


shells,  and  put  to  them  their  own  liquor  and  water  in  equal 
parts,  nearly  to  cover  them;  put  them  in  a  stewpan  over  a 
gentle  fire  for  half  an  hour;  take  off  any  scum  as  it  rises,  then 
add  to  them  a  teacup  of  butter  in  which  is  worked  a  table- 
spoonful  of  wheat  flour,  and  pepper  to  taste;  cover  the  stew- 
pan,  and  let  them  simmer  for  fifteen  minutes  longer,  then  serve. 
Pour  it  over  toast  if  preferred.  Substituting  milk  for  water 
makes  them  more  delicate  and  white.  Any  other  than  sand 
clams,  require  one  hour  to  stew;  that  is,  three-quarters  of  an 
hour  before  putting  in  the  seasoning. 

Fried  Hard  Shell  Clams. — Get  the  large  sand  clams; 
wash  them  in  their  own  liquor;  dip  them  in  wheat  flour  or 
rolled  crackers,  as  may  be  preferred,  and  fry  in  hot  lard  or  beef 
dripping,  without  salt;  or  dip  each  one  in  batter  made  as  for 
clam  fritters. 

Clam  Chowder. — Butter  a  deep  tin  basin,  strew  it  thickly 
with  grated  bread  crumbs  or  soaked  crackers;  sprinkle  some 
j>epper  over,  and  bits  of  butter  the  size  of  a  hickory  nut,  and, 
if  liked,  some  finely  chopped  parsley;  then  put  a  double  layer 
of  clams,  season  with  pepper,  put  bits  of  butter  over,  then 
another  layer  of  soaked  cracker;  after  that  clams  and  bits  of 
butter;  sprinkle  pepper  over,  add  a  cup  of  milk  or  water,  and 
lastly  a  layer  of  soaked  crackers.  Turn  a  plate  over  the  basin, 
and  bake  in  a  hot  oven  for  three-quarters  of  an  hour;  use  half 
a  pound  of  soda  biscuit,  and  a  quarter  of  a  pound  of  butter 
with  fifty  clams. 

Oysters. — Oysters  must  be  fresh  and  fat  to  be  good.  They 
are  in  season  from  September  to  May. 

The  small  ones,  such  as  are  sold  by  the  quart,  are  good  for 
pies,  fritters,  or  stews;  the  largest  of  this  sort  are  nice  for  fry- 
ing or  pickling  for  family  use. 

Oyster  FRITTERS.-Take  a  quart  of  oysters  from  their  own 
liquor,  strain  it  and  add  to  it  half  a  pint  of  milk  and  two  well 
beaten  eggs,  stir  in  it  by  degrees  flour  enough  to  make  a  smooth 
but  rather  thin  batter;  when  perfectly  free  from  lumps  put  the 
oysters  to  it,  have  some  lard  or  beef  dripping  made  hot  in  a 
frying  pan,  salt  it  a  little,  and  when  it  is  boiling  hot  put  in  the 
butter  with  a  large  spoon,  having  one  or  more  oysters  in  each; 


126 


HOUSEHOLD. 


hold  it  over  a  gentle  fire  until  one  side  is  a  delicate  brown- 
turn  each  fritter  separately.  When  both  sides  are  done,  take 
them  on  a  hot  dish  and  serve  for  breakfast  or  supper. 

Fried  Oysters. — Take  large  oysters  from  their  own  liquor 
into  a  thickly  folded  napkin  to  dry  them  off;  then  make  a 
tablespoonful  of  lard  or  beef  fat  hot,  in  a  thick-bottomed  fry- 
ing pan,  add  to  it  a  half  saltspoonful  of  salt;  dip  each  oyster 
in  wheat  flour,  or  cracker  rolled  fine,  until  it  will  take  up  no 
more,  then  lay  them  in  the  pan,  hold  it  over  a  gentle  fire  until 
one  side  is  a  delicate  brown;  turn  the  othe\:  by  sliding  a  fork 
under  it;  five  minutes  will  fry  them  after  they  are  in  the  pan. 
Oysters  may  be  fried  in  butter,  but  it  is  not  so  good;  lard  and 
butter  half  and  half  is  very  nice  for  frying.  Some  persons  like 
a- very  little  of  the  oyster  liquor  poured  in  the  pan  after  the. 
oysters  are  done;  let  it  boil  up,  then  put  it  in  the  dish  with  the 
oysters;  when  wanted  for  breakfast  this  should  be  done. 

Broiled  Oysters. — Take  the  large  oysters  from  their  own 
liquor,  lay  them  on  a  folded  napkin  to  dry  off  the  moisture, 
then  dip  each  one  in  wheat  flour  or  rolled  cracker,  or  first  into 
beaten  egg  and  then  into  rolled  cracker;  have  a  gridiron  made 
of  coarse  wire,  put  it  over  a  bright  but  not  fierce  fire  of  coals, 
lay  the  oysters  carefully  on;  when  one  side  is  done  turn  the 
other,  put  some  sweet  butter  on  a  hot  plate,  sprinkle  a  little 
pepper  over,  lay  the  oysters  on  and  serve  with  crackers. 

To  Stew  Oysters. — Put  the  oysters  with  the  broth  to  boil, 
and  when  they  begin  to  curl,  skim  them  out  of  the  kettle  into 
a  pan  of  cold  water;  let  them  lie  in  the  water  until  the  broth 
has  been  skimmed  and  seasoned  with  butter,  salt  and  pepper, 
add  mace  if  you  like;  then  drain  off  the  water  and  return  the 
oysters  to  the  broth.  When  they"  begin  to  boil  up  again  they 
are  ready  to  serve,  and  will  be  found  to  be  more  plump  and 
hard  by  the  process. 

Griddled  Oysters. — Heat  a  griddle  very  hot,  butter  it 
and  lay  oysters  all  over  it;  when  brown  on  one  side,  turn  as 
you  do  griddle  cakes.  They  should  be  washed  first  from  the 
liquor,  and  this  must  be  boiled  and  skimmed,  and  turned  over 
the  oysters  when  served,  first  seasoning  it  with  butter,  salt  and 
pepper;  serve  on  bread  or  cracker  toast. 

Panned  Oysters. — Take  the  oysters  from  their  liquor,  ^nd 


HOUSEHOLD. 


127 


put  them  in  a  saucepan  or  spider  that  is  hot.  Let  them  cook 
quickly,  season  with  salt  and  pepper,  and  a  little  butter,  and 
lay  upon  toast.  A  little  juice  will  exude  from  the  oysters  while 
cooking,  which  will  keep  them  from  getting  too  dry,  and  they 
will  prove  very  palatable  to  all  who  will  try  it. 

To  Fry  Oysters  with  Batter. — Take  fine  large  oysters, 
beat  as  many  eggs  with  cream  (say  two  eggs  to  a  cup  of  cream) 
as  will  moisten  all  the  oysters  required;  dip  the  oyster  thor- 
oughly into  this  r  'xture  and  then  cover  well  with  cracker 
crumbs  which  have  been  seasoned  with  salt,  pepper  and  a  lit- 
tle mace,  if  desired.  Put  into  your  frying  pan  or  spider  equal 
quantities  of  butter  and  lard,  and  when  hot  fry  the  prepared 
oysters  to  a  delicate  brown  tint  and  serve  hot.  If  preferred, 
add  three  tablespoonfuls  of  flour  to  the  eggs  and  cream,  and 
omit  the  cracker  crumbs. 

Oysters  Broiled  on  the  Shell. — The  oysters  should 
be  of  the  largest  size.  Clean  the  shells  with  a  stiff  brush,  then 
open  and  save  the  juice;  turn  boiling  water  over  the. oysters 
for  only  a  minute  or  two;  drain  it  off,  and  lay  the  oysters  on 
one-half  of  the  shell,  putting  it  on  a  well-heated  gridiron 
over  a  very  hot  fire.  Boil  the  liquor  that  came  from  the  oys- 
ters when  opened,  add  it  to  the  shell  with  a  sprinkle  of  salt, 
pepper,  and  a  bit  of  butter,  serve  hot  on  the  shells,  laid  on 
large  platters. 

Unsurpassed  Fricasseed  Oysters. — For  one  can  of  oysters 
use  one  pint  of  thin  cream;  clean  all  the  liquor  from  the  oys- 
ters and  put  them  over  steam  until  hot;  at  the  same  time 
thicken  the  cream  with  flour  and  season  with  salt,  pepper  and 
a  small  pinch  of  mace,  and  the  same  of  cinnamon  and  a  very 
little  butter;  cook  this  well,  and  when  done  thoroughly,  add  to 
it  the  liquor  of  the  oysters  which  has  been  scalded  and  well 
skimmed  until  clear;  then  add  the  oysters,  letting  them  remain 
just  long  enough  to  get  plump  (if  left  too  long  they  grow 
tough).  Have  ready  some  toast  on  a  platter  and  pour  the 
whole  over  it,  or  have  leaves  and  triangles  of  rich  paste  around 
the  dish  and  partially  moistened  by  the  fricassee.  Your  plat- 
ter must  be  very  hot,  as  fricasseed  oysters  chill  like  a  new- 
•bom  baby. 

Oyster  Pie.— Two  cans  of  oysters,  or  three  .pints  of  solid 


128 


HOUSEHOLD. 


oyaters,  one  quart  of  cream,  one  dozen  rolled  crackers,  pepper, 
salt,  etc.  Stir  all  together  and  pour  into  a  dish  lined  with 
thick  puff  paste,  cover  with  another  paste  and  bake  three-quar- 
ters of  an  hour.    This  is  a  delicious  mode  of  cooking  oysters. 

Oyster  Patties. — Put  the  oysters  in  a  saucepan  with 
enough  of  the  liquor  to  cover  them;  let  them  come  to  a  boil, 
skim  well,  add  two  teaspoonfuls  of  butter  for  one  quart  of 
oysters,  season  with  pepper  and  a  little  salt.  Two  or  three 
spoonfuls  of  cream  will  add  to  the  richness.  Have  ready 
small  tins  lined  with  puff-paste;  put  three  or  four  oysters  in 
each,  according  to  the  size  of  the  patty;  cover  with  paste  and 
bake  in  a  quick  oven  twenty  minutes;  when  done  wash  over 
the  top  with  beaten  egg  and  set  in  the  oven  for  two  minutes  to 
glaze. 

Scalloped  Oysters. — Have  plenty  of  fine  crushed  cracker 
crumbs — either  soda  or  butter  crackers;  put  a  layer  in  the  bot- 
tom of  a  buttered  pudding  dish;  wet  slightly  with  oyster  liquor 
and  milk,  mixed;  next  a  layer  of  oysters;  season  with  salt  and 
pepper  and  small  bits  of  butter;  then  more  crumbs  and  oys- 
ters, alternately,  until  the  dish  is  full.  Let  the  top  layer  be  of 
ciumbs.  Beat  an  egg  and  mix  it  with  a  little  milk  to  pour  over 
the  top;  place  little  lumps  of  flour  all  over  the  top,  cover  the 
dish  and  bake  half  an  hour;  remove  the  cover  a  few  minutes 
before  taking  from  the  oven  to  let  it  brown. 

Chicken  and  Oyster  Croquettes. — Take  equal  quanti- 
ties of  chicken  and  oysters,  chopped  fine,  with  a  cup  of  sifted 
bread  crumbs  and  a  piece  of  butter;  season  with  salt  and  pep- 
per, and,  if  liked,  a  little  mace.  Moisten  with  one  or  two  well 
beaten  eggs.  Form  into  long,  slender  rolls,  and  fry  in  lard  to 
a  light  brown;  serve  on  a  napkin,  and  garnish  with  celery  tops 
or  parsley,  and  slices  of  lemon. 

Pickled  Oysters. — Strain  the  liquor  from  the  oysters;  boil 
and  skim  until  clear;  drop  in  the  oysters  and  let  them  come  to 
a  boil;  skim  them  Out  and  put  them  in  a  jar.  Take  about  half  the 
liquor  remaining,  add  vinegar  until  it  tastes  sharp,  a  few  whole 
cloves  and  allspice;  boil  and  pour  over  the  oysters  hot;  cover 
them  and  let  them  stand  two  or  three  days  before  using.  If 
you  wish  to  use  them  any  sooner  take  a  little  more  vinegar. 


HOUSEHOLD. 


12^ 


Sauces  and  Salads. — The  foundation  for  a  large  proportion 
of  sauces  is  in  what  the  French  cook  knows  as  a  rouXy  ^nd  we 
as  "drawn  butter."  As  our  drawn  butter  is  often  lumpy,  or 
with  the  taste  of  the  raw  flour,  we  give  the  French  metnod  as 
a  security  against  such  disaster. 

To  Make  a  Roux. — Melt  in  a  saucepan  a  piece  ot  butter 
the  size  of  an  egg,  and  add  two  even  tablespoonfuls  of  sifted 
flour;  one  ounce  of  butter  to  two  of  flour  being  a  safe  rule. 
Stir  till  smooth,  and  pour  in  slowly  one  pint  of  milk,  or  milk 
and  water,  or  water  alone.  With  milk  it  is  called  cream  roux, 
and  is  used  for  boiled  fish  and  poultry.  Where  the  butter  and 
flour  are  allowed  to  brown,  it  is  called  a  brown  roux^  and  is 
thinned  w'^h  the  soup  or  stew  which  it  is  designed  to  thicken. 
Capers  added  to  a  white  roux — which  is  the  butter  and  flour, 
with  water  added — give  caper  sauce  for  use  with  boiled  mutton. 
Pickled  nasturtiums  are  a  good  substitute  for  capers.  Two 
hard-boiled  eggs,  cut  fine,  give  egg  sauce.  Chopped  parsley 
or  pickle,  and  the  variety  of  catsups  and  sauces,  make  an  end- 
less variety;  the  white  roux  being  the  basis  for  all  of  them. 

Bread  Sauce. — For  this  sauce  boil  one  pint  of  milk, 
with  one  onion  cut  in  pieces.  When  it  has  boiled  five  min- 
utes, take  out  the  onion,  and  thicken  the  milk  with  half  a  pint 
of  sifted  bread-crumbs.  Melt  a  teaspoonful  of  butter  in  a 
frying-pan;  put  in  half  a  pint  of  coarser  crumbs,  stirring  them 
till  a  light  brown.  Flavor  the  sauce  with  half  a  teaspoonful 
of  salt,  a  saltspoonful  of  pepper,  and  a  grate  of  nutmeg;  and 
serve  with  game,  helping  a  spoonful  of  the  sauce  and  one  of 
the  browned  crumbs.  The  boiled  onion  may  be  minced  fine 
and  added,  and  the  browned  crumbs  omitted. 

Celery  Sauce. — Wash  and  boil  a  small  head  of  celery, 
which  has  been  cut  up  fine,  in  one  pint  of  water,  with  half  a 
teaspoonful  of  salt.  Boil  till  tender,  which  will  require  about 
half  an  hour.  Make  a  cream  roux,  using  half  a  pint  of  milk, 
and  adding  a  quarter  of  a  saltspoonful  of  white  pepper.  Stir 
into  the  celery;  boil  a  moment,  and  serve.  A  teaspoonful  of 
celery  salt  can  be  used,  if  celery  is  out  of  season,  adding  to  i 
the  full  rule  for  cream  roux.  Cauliflower  may  be  used  in  the 
same  way  as  celery,  cutting  it  very  fine,  and  adding  a  large 
cupful  to  the  sauce.    Use  either  with  boiled  meats. 


HOUSEHOLD. 


Mint  Sauce. — Look  over  and  strip  off  the  leaves,  and 
cut  them  as  fine  as  possible  with  a  sharp  knife.  Use  none  of 
the  stalk  but  the  tender  tips.  To  a  cupful  of  chopped  mint 
allow  an  equal  quantity  of  sugar,  and  half  a  cup  of  good  vine- 
gar.   It  should  stand  an  hour  before  using. 

Cranberry  Sauce. — Wash  one  quart  of  cranberries  in 
warm  water,  and  pick  them  over  carefully.  Put  them  in  a 
porcelain-lined  kettle,  with  one  pint  of  cold  water  and  one 
pint  of  sugar,  and  cook  without  stirring  for  half  an  hour,  turn- 
ing then  into  molds.  This  is  the  simplest  method.  They  can 
be  strained  through  a  sieve,  and  put  in  bowls,  forming  a 
marmalade,  which  can  be  cut  in  slices  when  cold;  or  the 
berries  can  be  crushed  with  a  spoon  while  boiling,  but  left 
unstrained. 

Egg  Sauce. — Cut  up  three  hard  boiled  eggs  in  small  dice, 
salt,  pepper,  minced  onions  (one  teaspoonful),  parsley  and 
thyme;  add  all  these  to  the  drawn  butter  recipe.  It  is  very 
nice  for  boiled  chickens,  fish  or  leg  of  mutton. 

Oyster  Sauce. — Scald  one  pint  of  large  fresh  oysters  just 
enough  to  plump  them,  adding  a  tablespoonful  of  pepper, 
vinegar,  a  little  black  pepper  and  salt;  pour  this  into  a  recipe 
of  well  made  drawn  butter  (as  above)  at  boiling  point;  stir 
thoroughly,  and  serve. 

Tomato  Sauce. — Scald  and  peel  six  large,  ripe  tomatoes; 
cut  them  up  and  stew  slowly;  cream  together  one  tablespoon- 
ful of  butter,  one  tablespoonful  of  sugar,  one  tablespoonful  of 
flour;  when  the  tomatoes  are  thoroughly  done  and  reduced  to 
a  fine  pulp,  add  pepper  and  salt;  stir  the  butter,  sugar  and  flour 
in;  let  boil  up,  and  serve.  In  winter  this  sauce  may  be  made 
from  nice  canned  tomatoes. 

Pepper  Vinegar. — Fill  a  quart  bottle  or  jar  with  small 
peppers,  either  green  or  ripe;  put  in  two  tablespoonfuls  of 
sugar  and  fill  with  good  cider  vinegar.  Invaluable  in  season- 
ing sauces,  and  good  to  eat  with  fish  or  meat. 

Chili  Sauce. — Twelve  ripe  tomatoes,  four  ripe  peppers, 
two  onions,  two  tablespoonfuls  of  salt,  two  of  sugar,  three  tea- 
cups of  vinegar,  a  little  cinnamon,  chopped  tomatoes,  peppers 
and  onions,  very  fine;  boil  one  hour. 


HOUSEHOLD. 


131 


White  Sauce  for  Fowls. — Take  tne  neck,  gizzard  and 
liver  of  fowls,  with  a  piece  of  veal  or  calf's  foot;  boil  in  one 
quart  of  water  with  a  few  whole  peppers,  and  salt,  till  reduced 
to  one  pint;  then  thicken  with  two  tablespoonfuls  of  flour 
mixed  with  two  tablespoonfuls  of  butter;  boil  five  or  six  min- 
utes; have  ready  the  yolks  of  two  eggs  beaten  with  one  teacup 
of  cream  from  the  morning's  milk;  pour  into  the  saucepan  and 
shake  a  moment  until  done. 

Mushroom  Sauce. — Wash  and  pick  one  pint  of  fresh 
mushrooms  (or  one  can  of  French  mushrooms),  put  in  a  sauce- 
pan with  a  little  salt,  nutmeg  (three  grates),  one  blade  of  mace, 
one  pint  of  very  sweet  cream,  a  lump  of  butter  (size  of  a  pullet's 
egg)  rubbed  in  one  teaspoonful  of  flour;  boil  up,  stir  until 
cooked,  and  serve  with  chickens. 

Horse-radish  Sauce. — One  teacupful  of  grated  norse- 
radish,  one  tablespoonful  of  ground  mustard,  one  tablespoonful 
of  sugar,  four  tablespoonfuls  of  vinegar  and  one  of  olive  oil, 
pepper  and  salt. 

Mint  Vinegar. — Take  a  glass  can  and  put  loosely  into  it 
enough  nice,  clean  mint  leaves  to  fill  it;  then  pour  over  enough 
good  vinegar  to  fill  the  bottle  full.  Cork  tight  and  let  stand 
for  three  weeks;  then  pour  off  into  another  bottle  and  keep  to 
flavor  mint  sauce,  etc. 

Dutch  Sauce. — For  Fish. — One-half  teaspoonful  of  flour, 
two  ounces  of  butter,  four  tablespoonfuls  of  vinegar — tarragon 
vinegar  is  best — yolks  of  two  eggs,  juice  of  half  a  lemon,  salt  to 
the  taste.  Put  all  the  ingredients  except  the  lemon  juice  into  a 
stewpan.  Set  it  over  the  fire  and  stir  constantly  until  it  heats 
(but  not  boils).    Scald  the  lemon. 

Meats. — Beef. — The  best  beef  is  of  a  clear  red  color, 
slightly  marbled  with  fat,  and  the  fat  itself  of  a  clear  white. 
Where  the  beef  is  dark  red  or  bluish,  and  the  fat  yellow,  it  is 
too  old,  or  too  poorly  fed,  to  be  good.  The  sirloin  and  ribs, 
especially  the  sixth,  seventh  and  eighth,  make  the  best  roast- 
ing pieces.  The  ribs  can  be  removed  and  used  for  stock,  and 
the  beef  rolled  or  skewered  firmly,  making  a  piece  very  easily 
carved,  and  almost  as  presentable  the  second  day  as  the  first. 
For  steaks  sirloin  is  nearly  as  good,  and  much  more  economi- 


132 


HOUSEHOLD. 


cal,  than  porter-house,  which  gives  only  a  small  eatable  por- 
tion, the  remainder  being  only  fit  for  the  stock-pot.  If  i\\c 
beef  be  very  young  and  tender,  steaks  from  the  round  may  be 
used;  but  these  are  usually  best  stewed.  Cdicr  pieces  and 
modes  of  cooking  are  given  under  their  respective  heads. 

Mutton. — Mutton  should  be  a  light,  clear  red,  and  the  fat 
very  white  and  firm.  It  is  always  improved  by  keeping,  and 
in  cold  weather  can  be  hung  for  a  month,  if  carefully  watched 
to  see  that  it  has  not  become  tainted.  Treated  in  this  way, 
well-fed  mutton  is  equal  to  venison.  If  the  fat  is  deep  yellow, 
and  the  lean  dark  red,  the  animal  is  too  old;  and  no  keeping 
will  make  it  really  good  eating.  Four  years  is  considered  the 
best  age  for  prime  mutton. 

Pork. — Pork  should  have  fine,  white  fat,  and  the  meat 
should  be  white  and  smooth.  Only  country-fed  pork  should 
ever  |be  eaten,  the  pig  even  then  being  liable  tc  diseases 
unknown  to  other  animals,  and  the  meat,  even  when  carefully 
fed,  being  at  all  times  less  digestible  than  any  sort.  Bacon, 
carefully  cured  and  smoked,  is  considered  its  most  wholesome 
form. 

Poultry. — Poultry  come  last.  The  best  turkeys  have  black 
legs;  and,  if  young,  the  toes  and  bills  are  soft  and  pliable. 
The  combs  of  fowls  should  be  bright  colored,  and  the  legs 
smooth. 

Geese,  if  young  and  fine,  are  plump  in  the  breast,  have 
white,  soft  fat,  and  yellow  feet. 

Ducks  are  chosen  by  the  same  rule  as  geese,  and  are  firm 
and  thick  on  the  breast. 

Pigeons  should  be  fresh,  the  breast  plump,  and  ^he  feet 
elastic.  Only  experience  can  make  o  ?  familiar  with  other 
signs;  and  a  good  butcher  ca^i  r  ^lally  be  trusted  to  tide  one 
over  the  season  of  experience,  though  i^^^-'  sooner  it  ends  the 
better  for  all  parties  concerned. 

Boiled  Heats  and  Stews. — All  meats  intended  to  be  boiled 
and  served  whole  at  table  must  be  put  into  boiling  water,  thus 
following  an  entirely  opposite  rule  from  those  intended  for 
soups.    In  the  latter,  the  object  being  to  extract  all  the  juice. 


HOUSEHOLD. 


cold  water  must  be  used  first,  and  then  heated  with  the  meat 
in  it,  and  half  an  hour  to  the  pound  allowed.  In  the  former, 
all  the  juice  is  to  be  kept  in;  and  by  putting  into  boiling  water, 
the  albumen  of  the  mea>  hardens  on  the  surface  and  makes  a 
case  or  coating  for  the  meat,  which  accomplishes  this  end. 
Where  something  between  a  soup  and  a  plain  boiled  meat  is 
desired,  as  in  dee/  bouilli^  the  meat  is  put  on  in  cold  water, 
which  is  brought  to  a  boil  very  quickly,  thus  securing  good 
gravy,  yet  not  robbing  the  meat  of  all  its  juices.  With  corned 
or  salted  meats,  tongue,  etc.,  cold  water  must  be  used.  If  to 
be  eaten  cold,  such  meats  should  always  be  allowed  to  cool  in 
the  water  in  which  they  were  boiled;  and  this  water,  if  not  too 
salt,  can  be  used  for  dried  bean  or  pea  soup. 

Boiled  Meats. — In  boiling  meat,  simply  for  the  meat's 
sake,  or  the  use  of  it,  you  follow  an  opposite  rule,  in  the 
beginning,  from  that  in  regard  to  boiling  meat  for  soup.  You 
put  it  into  boiling,  instead  of  coldj  water. 

Cold  water  draws  the  juice  of  meat,  which  is  precisely  what 
you  want  in  broth  and  soup.  Boiling  water  contracts  and 
coagulates  the  surface,  and  keeps  in  the  juice;  which  again  is 
precisely  what  you  want. 

Certain  preparations  of  meats,  however,  which  are,  in  char- 
acter, between  a  soup  and  a  boiled  dish,  as  will  appear  in 
detail,  are  covered  at  first  with  cold  water,  and  then  brought 
to  a  quick  boil.  This  method  steers  between  the  two  results, 
and  secures  at  once  a  good  gravy  and  an  eatable,  nourishing 
piece  of  meat.  Corn  and  salted  meats  are  put  on  to  boil  in 
cold  water. 

Beef  Bouilli. — This  is  one  of  the  dishes,  just  now  referred 
to,  which  comes  between  a  soup  and  a  simple  boiled  meat.  It 
is,  in  fact,  merely  a  whole  stew.  ^ 

Take  a  nice  round  of  fresh  meat.  Trim  off  almost  all  the 
fat — all  the  gristle  and  hard,  outside,  scrappy  bits — and  take 
out  the  bone.  Wash  it,  and  lay  it  in  a  deep  stew-pan,  or  soup- 
pot;  cover  it  once  and  a  half  with  cold  water,  and  set  it  on  the 
fire  where  it  will  come  quickly  to  a  boil.  Take  off  the  scum 
carefully,  as  it  rises.  Cut  up  in  small  bits  and  slices  two  car- 
rots, two  small  turnips,  or  one  large  one,  two  onions,  and  a 
large  k&ad«  c*i  two  small  ones,  of  celery.    If  you  hav9 


134 


HOUSEHOLD. 


no  celery,  you  can  do  without  it  by  adding  celery 
seed  or  celery  salt  to  the  q^icing.  When  the  scum  is  well 
removed,  put  in  some  vegetables  and  set  the  pot  where  it  will 
only  boil,  or  simmer,  very  gently,  yet  steadily,  like  soup.  Scat- 
ter in  a  dozen  whole  cloves.  Keep  closely  covered.  Allow 
four  hours;  cook  it  till  quite  tender.  One  hour  before  it  is 
done,  put  in  a  teaspoonful  of  made  mustard,  a  large 
spoonful  of  any  fine  catsup  or  sauce,  and  a  gill  or  more  of  wine 
if  you  choose.  Still  keep  closely  covered.  When  the  beef  is 
done,  take  it  carefully  on  a  deep  dish,  hot,  and  set  it  near  the 
fire  until  you  finish  your  gravy.  Do  this  by  stirring  in  a  little 
smooth  flour  thickening.  Prepare  two  teaspoonfuls  of  flour  to 
a  quart,  mixed  with  a  little  cold  water,  and  added  gradually, 
till  you  are  sure  you  want  it  all.  The  vegetables  will  already 
have  partly  thickened  the  soup.  Boil  up  and  turn  over  the 
meat. 

Scatter  some  bits  of  nice  mixed  pickles — cauliflower,  sliced 
gherkin,  with  bits  of  some  red  pickle  for  the  color — over  the 
meat,  before  it  goes  to  table. 

Corned  Beef. — Salted  and  corned  meats  are  put  to  boil 
in  cold  water. 

Buy  corned  beef  from  the  round  of  a  large,  well-fed  crea- 
ture. Put  to  soak  over  night  in  cold  water.  Early  in  the 
morning  wash  and  wipe,  and  put  into  the  pot  to  boil.  Cover 
twice  deep  with  cold  water,  and  set  where  it  wi  I  heat  up 
gradually  and  come  to  a  very  gentle  boil.  Take  the  scum 
off  as  it  comes  up.  Boil  four  hours — a  large  solid  piece  may 
take  fr^m  four  to  five — and  be  sure  that  it  is  tender  when  you 
take  it  offo  If  it  is  to  be  served  hot  for  dinner,  cook  it  in  time 
to  allow  of  removing  it  from  the  flour  and  letting  it  stand  in  the 
liquor  it  was  boiled  in  until  cooled  down  from  the  boil  as  far 
as  will  still  be  palatable.  This  makes  it  richer  and  more  ten- 
der.   Make  a  smooth  drawn  butter  sauce  to  eat  with  it. 

If  it  is  to  be  eaten  cold,  take  it  from  the  fire  and  from  the 
pot  as  soon  as  done.  With  a  knife  and  fork,  chiefly  with  the 
fork,  divide  and  shred  it  into  small  pieces;  mix  these,  fat  and 
lean — disregarding  all  undesirable  bits — equally  together; 
pack  all  down  into  a  pan;  set  a  pan,  just  a  little  smaller,  inside,' 
upon  the  meat,  so  as  to  press  it  down,  and  put  a  heavy  weight 


HOUSEHOLD. 


135 


— flatirons  answer  the  purpose  very  well — into  the  upper  pan, 
and  set  all  away  for  some  hours,  or  over  night.  It  will  cut  in 
delicious,  tender,  marbled  slices,  and  is  excellent  for  a  Sunday 
lunch  with  hot  vegetables. 

Boiled  Tongue. — Smoked  tongue  is  best. 

Wash,  and  lay  in  cold  water  over  night.  Put  on  to  boil  in 
cold  water,  and  boil,  not  furiously,  but  steadily,  for  four  hours. 
Take  out,  peel  off  the  skin,  and  put  back  into  the  hot  liquor, 
and  set  away  to  grow  cold.  It  may  remain  in  the  water 
through  the  rest  of  the  day  and  over  night,  if  not  wanted  sooner. 
Cut  tongue  in  lengthwise  slices,  beginning  at  the  outside  of  the 
bend.  This  makes  a  wonderful  difference  in  tenderness  and 
flavor. 

Boiled  Veal. — Take  out  the  bone  from  a  fillet  of  veal. 
Make  a  stuffing,  as  for  roast  meat.  Fill  the  place  of  the  bone 
with  the  stuffing,  and  draw  the  ends  of  the  meat  as  tight  as 
possible  with  a  needle  and  a  coarse,  strong  thread.  Scald  and 
flour  a  cloth,  as  for  boiled  mutton,  and  sew  or  tie  the  meat  in 
it  tightly.  Boil  three  hours,  or  until  tender,  trying  with  a  knit- 
ting-needle. Make  an  oyster  sauce,  by  soup  recipe,  to  serve 
with  it.  Well  cooked,  it  is  much  like  boiled  turkey  similarly 
served. 

Boiled  Mutton. — A  shoulder  of  mutton  will  boil  in  an 
hour,  or  a  little  more.  A  leg  will  take  from  an  hour  and  a 
half  to  two  hours,  according  to  size.  Try  with  a  knitting- 
needle,  to  ascertain  when  it  is  tender.  Have  a  cloth  to  boil  it 
in.  Wring  this  out  of  scalding  water,  dredge  it  thickly  with 
flour,  and  tie  up  the  meat  tightly  in  it.  Put  it  into  a  large  ket- 
tle of  boiling  water,  and  throw  in  two  heaping  tablespoonfuls 
of  salt.  When  done,  put  it,  rag  and  all,  into  a  pan,  and  turn 
cold  water  over  it  enough  to  cover.  Let  it  stand  a  few  min- 
utes, but  not  long  enough  to  cool  too  much.  Then  take  off 
the  cloth,  and  send  at  once  to  table.  Serve  with  it  a  smooth 
butter  sauce,  with  capers  separately. 

Boiled  Lamb. — Same  way,  allowing  about  a  fourth  less 
time.  It  must  depend  upon  the  size,  however.  Eight  minutes 
to  the  pound,  then  try  it. 

To  Choose  Bfef. — ^When  beef  is  good  it  may  be  known  by 


186 


its  texture  and  color;  the  lean  will  have  a  fine,  open  grain  of  a 
deep  coral  or  bright  carnation  red;  the  fat  rather  inclining  to 
white  than  yellow;  and  the  suet  firm  and  white.  Very  yellow 
fat  is  generally  sufficient  proof  of  inferior  beef. 

The  better  roasting  pieces  of  beef  are  the  prime  ribs,  sir- 
loin, and  what  is  known  as  the  porter-house  piece;  it  may  be 
recognized  by  the  bone. 

The  best  steaks  are  cut  from  the  sirloin  and  porter-house. 
The  last  mentioned  cut  probably  took  its  name  from  having 
been  the  most  highly  esteemed  steak,  and  so  dished  for  the 
palate  of  the  epicure  at  porter-houses,  which  were  formerly 
the  only  eating-houses.  Fine  steaks  may  be  cut  from  between 
the  ribs 

The  round  of  tender,  fat  beef,  cuts  very  good  steaks,  as  does 
also  the  cross-ribs,  but  they  are  juiceless  compared  with  the 
other  pieces.  The  lean  of  fat  beef  is  the  most  juicy  and 
tender. 

The  neck,  shin,  or  marrow  bone,  leg  or  head  make  good 
soups. 

Beef  skirts  are  good  for  sausage  meat,  stewing,  hashes,  or 
for  mince-pie  meat;  or  they  may  be  broiled  or  fried. 

To  Fry  Tripe. — Take  prepared  tripe,  lay  it  in  a  little 
water  over  night;  in  the  morning  scrape  the  rough  side 
clean,  then  wipe  it  dry;  then  dip  in  wheat  flour  or  rolled 
crackers.  Have  a  thick-bottomed  frying  pan,  put  into  it  a  cup 
of  lard  or  beef  dripping;  let  it  become  boiling  hot;  then  lay 
the  tripe  in,  the  rough  side  down  first,  let  it  fry  gently;  when 
this  side  is  a  delicate  brown  turn  the  other  and  do  likewise; 
then  take  it  from  the  pan,  add  to  it  the  fat  in  which  it  was  fried 
a  wineglass  of  vinegar,  let  it  boil  up  once,  then  pour  it  in  the 
dish  with  the  tripe;  or  you  may  use  water  instead  of  vinegar. 

Beef  Liver. — Cut  the  liver  in  thin  slices;  dip  each  slice  in 
wheat  flour  or  rolled  crackers,  and  fry  in  hot  lard  or  beef  drip- 
ping; season  with  pepper  and  salt.  It  must  be  thoroughly 
cooked  and  a  fine  brown. 

To  Stew  a  Round  of  Beef. — Boil  the  beef  till  it  is 
rather  more  than  half  done;  gash  it  with  a  sharp  knife,  then 
rub  it  over  with  salt  and  pepper  and  sweet  herbs  chopped 


HOUSEHOLD, 


small;  one  sliced  carrot,  also  a  leek  or  onion  sliced  small; 
dredge  it  white  with  flour;  strew  bits  of  butter  over  it,  and  put 
it  into  a  dinner  pot  with  a  pint  or  more  of  the  water  in  which 
it  was  boiled;  cover  it  close,  and  let  it  bake  or  stew  slowly  for 
two  hours;  add  a  little  hot  water  when  it  may  be  necessary  to 
keep  it  from  burning;  turn  it  once;  when  it  is  nicely  browned 
take  it  up,  add  a  little  boiling  water  to  the  gravy,  stir  it  well 
together,  let  it  boil  up  once,  then  pour  it  over  the  meat. 

Beef  Heart  Baked  or  Roasted. — Cut  a  beef  heart  in 
two;  take  out  the  strings  from  the  inside;  wash  it  with  warm 
water;  rub  the  inside  with  pepper  and  salt,  and  fill  it  with  a 
stuffing  of  bread  and  butter  moistened  with  water,  and  sea- 
soned with  pepper  and  salt,  and,  if  liked,  a  sprig  of  thyme 
made  fine;  put  it  together  and  tie  a  string  round  it;  rub  the 
outside  with  pepper  and  salt;  stick  bits  of  butter  on,  then 
dredge  flour  over  and  set  it  on  a  trivet  or  muflin  rings,  in  a 
dripping  pan;  put  a  pint  of  water  in  to  baste  with,  then  roast 
it  before  a  hot  fire  or  in  a  hot  oven;  turn  it  round  and  baste 
frequently.  One  hour  will  roast  or  bake  it;  when  done  take  it 
up,  cut  a  lemon  in  thin  slices,  and  put  it  in  a  pan  with  a  bit  of 
butter;  dredge  in  a  teaspoonful  of  flour;  let  it  brown,  add  a 
small  teacupful  of  boiling  water;  stir  it  smooth,  and  serve  in  a 
gravy  tureen. 

Beef  Kidneys. — These  may  be  split  |and  fried,  or  broiled, 
or  they  may  be  chopped  small  and  made  a  hash  or  stew.  Cut 
them  in  half,  or  mince  them,  and  put  them  in  a  stewpan  with 
enough  hot  water  to  moisten  them;  then  cover  them  close  and 
let  them  simmer  gently  until  tender;  add  a  good  bit  of  butter, 
pepper  and  salt  to  taste,  and  some  browned  flour;  a  wineglass 
of  wine  or  catsup  may  be  added,  if  liked.  Toast  some  thin 
slices  of  bread  delicately  brown,  take  off  the  crust  and  lay 
them  in  a  dish,  and  put  the  stew  or  hash  over.  A  finely 
chopped  onion  or  leek  may  be  added  to  it,  if  liked. 

Hashed  Beef. — Take  some  very  rare  done  or  uncooked 
beef,  chop  it  fine,  one-fourth  as  much  fat  as  lean,  and  moisten 
it  with  water  or  gravy;  if  with  water,  add  a  bit  of  butter  rolled 
in  flour;  put  it  in  a  closely  covered  stewpan  over  a  gentle 
fire  for  half  an  hour;  then  dredge  in  a  little  browned  flour,  add 
salt  and  pepper  to  taste,  and  cover  it  for  fifteen  minutes,  and 


138 


HOUSEHOLD. 


serve.  Or,  cut  some  thin  slices  of  toast  in  neat  squares,  put 
them  in  the  dish  and  put  the  hash  on  it;  or  serve  it  on  boiled 
rice.  Some  persons  like  a  teaspoonful  of  made  mustard  or 
catsup  put  to  it  before  dishing  it. 

Beef  Steaks. — Sirloin,  and  what  is  known  in  New  York 
markets  as  porter-house  steaks,  are  the  choicest  cuts.  If  the 
beef  is  not  very  tender  and  young,  it  may  be  improved  by  beat- 
ing gently  with  a  rolling-pin  or  potato-beetle  before  cooking; 
the  steaks  should  be  nearly  the  thickness  of  an  inch;  beef 
steaks  must  on  no  account  be  washed.  By  keeping  beef  as 
long  as  possible  without  tainting,  it  may  be  improved  in  flavor, 
and  will  become  more  tender;  broiling  is  by  far  the  best  man- 
ner of  cooking  beef  steaks. 

Fried  Beef  Steaks. — Cut  some  of  the  fat  from  the  steak 
and  put  it  into  a  frying-pan  and  set  it  over  the  fire;  if  the 
steaks  are  not  very  tender,  beat  them  with  a  rolling-pin,  and 
when  the  fat  is  boiling  hot,  put  the  steak  evenly  in,  cover  the 
pan  and  let  it  fry  briskly  until  one  side  is  done;  sprinkle  a  little 
pepper  and  salt  over,  and  turn  the  other;  let  it  be  rare  or  well- 
done,  as  may  be  liked;  take  the  steak  on  a  hot  dish,  add  a  wine- 
glass or  less  of  boiling  water  or  catsup  to  the  gravy;  let  it  boil 
up  once  and  pour  it  in  the  dish  with  the  steak. 

Beef  and  Onion  Stew. — Cut  two  pounds  of  meat  in  pieces 
the  size  of  an  egg,  and  put  it  into  a  stewpan  with  enough  warm 
water  nearly  to  cover  it;  cover  the  stewpan  and  let  it  simmer 
slowly  for  half  an  hour;  then  skim  it  clear,  peel  five  or  six  small 
onions  and  cut  them  in  thick  slices;  pare  half  a  dozen  large 
potatoes  and  cut  them  in  half,  or  quarters;  add  a  tablespoon- 
fui  of  salt,  and  a  small  teaspoonful  of  pepper  to  the  stewed 
meat;  then  put  in  the  potatoes  and  onions.  If  the  meat  is 
lean,  (it  is  best  to  have  a  small  portion  of  fat,)  add  a  bit  of 
butter  the  size  of  a  large  egg;  shake  over  it  a  tablespoonful  of 
wheat  flour,  or  work  it  into  the  butter;  cover  the  stewpan  close, 
and  let  it  stew  gently  that  it  may  brown  without  burning;  one 
hour  is  required  for  making  this  stew.  If  the  potatoes  are  cut 
smaller  than  halves,  they  should  be  put  in  twenty  minutes 
before  it  is  done;  half  an  hour  willl^e  required  to  cook  them 
if  cut  in  two. 


HOUSEHOLD. 


139 


To  Roast  Beef. — Have  a  bright,  clear  fire  before  putting 
down  the  roast;  if  it  is  large,  have  afire  according;  let  it  be  a 
clear,  steady  fire,  with  a  bed  of  coals  at  the  bottom — this  is  for 
a  wood  fire;  for  a  coal  fire,  make  one  large  enough  to  last  the 
length  of  time  required  for  the  roast  (fifteen  minutes  for  each 
pound  of  meat);  make  the  front  of  the  fire  clear  from  ashes, 
and  brush  up  the  hearth;  rinse  the  meat  in  cold  water,  wipe  it 
dry;  mix  salt  and  pepper,  a  teaspoonful  of  salt,  and  asaltspoon- 
ful  of  pepper  for  each  pound  of  meat;  rub  it  over  every  part* 
then  put  it  evenly  on  the  spit,  taking  care  not  to  run  it  through 
the  best  parts;  or  if  it  is  done  in  a  reflector,  set  it  on  a  trivet  or 
muffin  rings,  and  turn  the  pan  about  as  occasion  may  require; 
then  put  it  down  at  a  little  distance  from  the  fire,  that  the  out- 
side may  not  be  too  much  done  before  the  inside  is  cooked; 
put  at  least  a  pint  of  water  into  the  dripping-pan,  with  which 
to  baste;  replenish  with  boiling  water,  so  that  there  shall  not  be 
less  than  a  pint  of  gravy  when  the  meat  is  done,  for  a  piece 
weighing  five  or  six  pounds;  when  about  half  done,  clear  the 
front  of  the  fire  and  set  it  a  little  nearer;  turn  the  meat  so 
that  all  sides  may  be  done  evenly;  fifteen  minutes  before  it  is 
done,  if  you  please,  dredge  with  the  fat  of  the  meat  wheat  flour 
until  it  looks  white;  baste  it  freely  and  set  it  to  finish;  when 
done,  take  it  on  to  a  large  dish  and  cover  with  a  tin  cover;  set 
the  dripping  over  the  fire,  dredge  in  a  small  tablespoonful  of 
flour,  stir  it  smooth;  when  it  is  a  fine  brown,  add  a  teacupful  of 
boiling  water,  let  it  boil  up,  stirring  it  meanwhile;  then  pour 
it  through  a  gravy  strainer  into  a  tureen;  if  there  is  much  fat 
skim  nearly  all  of  it  off;  or,  instead  of  dredging  in  flour,  make 
a  thin,  smooth  batter  of  a  tablespoonful  of  flour,  and  a  small 
cup  of  cold  water;  let  the  gravy  in  the  pan  become  boiling  hot 
before  stirring  it  in;  then  stir  it  smooth,  and  when  it  is  a  fine 
rich  brown,  strain  it  into  the  tureen  and  serve  with  the  meat. 

The  vegetables  most  proper  with  roast  beef  are  plain  boiled 
or  mashed  potatoes,  with  boiled  spinach,  beets  or  dressed  celery, 
and  turnips  mashed,  or  squash.  If  you  please,  pickles,  or 
grated  horseradish,  may  also  be  served  with  roast  beef  instead 
of  spinach  or  celery,  with  made  mustard  and  catsup  in  the 
castor.  In  roasting  meat  it  should  be  so  placed  as  to  bring  the 
largest  or  thickest  part  nearest  the  fire.    In  roasting  meat  its 


140 


HOUSEHOLa 


juiciness  depends  on  the  frequency  oi  basting  it.  after  it  has 

fairly  begun  to  roast. 

Veal. — Veal  should  not  be  kept  long  before  dressing,  as  it 
by  no  means  improves  by  keeping.  The  loin  is  apt  to  taint 
under  the  kidney.  When  soft  and  slimy  it  is  stale;  it  will  be 
cool  and  firm  and  have  an  agreeable  smell  when  fresh. 

In  the  shoulder,  if  the  vein  is  a  clear  red,  it  is  good.  When 
there  are  any  yellow  or  dark  spots  it  is  stale.  The  breast  and 
neck,  when  good,  look  white  and  clear.  Veal  must  always  be 
well  cooked.  The  leg  of  veal  is  generally  boiled  or  made  soup 
of.  The  loin  also  may  be  boiled,  but  it  is  best  roasted,  and 
cut  into  chops  and  broiled  and  fried.  The  shoulder  may  be 
roasted;  it  may  be  boned  and  stuffed  and  then  roasted,  or  it 
may  be  split,  after  having  been  boned,  and  fried  or  broiled. 
The  breast  may  be  roasted,  stewed,  or  broiled,  or  made  a  pie. 
Steaks  are  cut  from  leg  or  shoulder.  The  neck,  or  scrag,  may 
be  cut  in  chops  and  fried,  broiled,  or  stewed;  or  a  dish  of  soup 
may  be  made  of  it. 

Calf's  liver  is  cut  in  steaks,  and  fried  like  beef  liver,  or  it 
may  be  broiled  and  buttered. 

Veal  sweet-breads  are  roasted  with  the  breast,  or  they  may 
be  fried  or  stewed. 

Calf's  head  may  be  boiled  and  served  with  a  sauce,  and  a 
soup  made  of  the  liquor  in  which  it  is  boiled. 

The  head  and  feet  are  used  for  making  jellies. 

To  Broil  Veal. — Put  in  hot  water  (not  boiling)  to  cover 
it,  put  to  it  a  teaspoonful  of  salt,  cover  the  pot,  and  let  it  boil 
very  gently,  taking  off  the  scum  as  it  rises;  allow  fifteen  min- 
utes for  each  pound  of  meat;  four  pounds  of  meat  will  require 
one  hour  gentle  boiling.  Serve  boiled  veal  with  drawn  butter, 
or  oysters,  or  lemon,  or  parsley  sauce,  and  plain  boiled  pota- 
toes with  pickles,  or  lettuce,  or  celery.  Boil  the  loin  and 
serve  with  egg  sauce. 

Calf's  Head. — Clean  it  very  nicely  and  soak  it  in  salt  and 
water,  that  it  may  look  white  (clean  as  directed  for  beef  tripe), 
take  out  the  eyes,  take  out  the  tongue  to  salt,  and  the  brains  to 
make  a  little  dish;  boil  the  head  very  tender,  and  serve  with  a 
sauce,  or  take  it  up,  put  bits  of  butter  all  over  it,  dredge  with 


HOUSEHOLD. 


141 


flour,  and  seaso«  ^it:n  pepped"  and  finely  sifted  sweet  herbs,  if 
liked,  set  it  in  a  fiot  oven  or  before  the  fire;  baste  with  some  of 
the  water  in  which  it  was  boiied>  or  squeeze  the  juice  of  a 
lemon  over;  roast  it  a  fine  brown;  then  take  it  on  a  hot  dish 
and  put  on  a  tin  cover;  add  a  piece  of  butter,  the  size  of  an 
egg,  to  the  gravy;  cut  a  small  lemon  in  thin  slices,  and  make 
the  gravy  boiling  hot;  add  them  to  it;  let  them  fry  brown,  then 
put  a  teaspoonful  of  browned  flour,  and  a  teacup  of  boiling 
water  to  the  gravy,  and  serve  with  the  meat.  The  lemon  may 
be  dispensed  with  if  preferred — it  will  generally  be  liked. 

To  Make  a  Dish  of  Calf's  Brains. — Wash  them  in  salt 
and  water,  then  boil  them  tender,  and  take  them  in  a  dish;  put 
butter  and  pepper  over,  and  serve.  Or,  after  washing  the 
brains  in  salt  and  water,  wipe  them  dry,  and  dip  them  in  wheat 
flour,  or  in  beaten  egg,  and  then  into  bread  crumbs,  and  fry 
in  hot  lard  or  beef  dripping;  season  with  pepper  and  salt,  and 
slices  of  lemon  fried,  if  liked. 

Calf's  Head  Cheese. — Boil  a  calfs  head  in  water  enough 
to  cover  it,  until  the  meat  leaves  the  bones,  then  take  it  with  a 
skimmer  into  a  wooden  bowl  or  tray;  take  from  it  every  parti- 
cle of  bone;  chop  it  small;  season  with  pepper  and  salt,  a  heap- 
ing teaspoonful  of  salt,  and  a  teaspoonful  of  pepper  will  be 
sufficient;  if  liked,  add  a  teaspoonful  of  finely  chopped  sweet 
herbs;  lay  a  cloth  in  a  cullender,  put  the  minced  meat  in  it, 
then  fold  the  cloth  closely  over  it,  lay  a  plate  over,  and  on  it  a 
gentle  weight.  When  cold  it  may  be  sliced  for  supper  or  sand- 
wiches.   Spread  each  slice  with  made  mustard. 

Calf's  Head  (a  fine  dish). — Boil  a  calf's  head  (after 
having  cleaned  it),  until  tender,  then  split  it  in  two,  and  keep 
the  best  half  (bone  in  it  if  you  like);  cut  the  meat  from  the 
other  in  uniform  pieces,  the  size  of  an  oyster;  put  bits  *of  butter 
the  size  of  a  nutmeg  all  over  the  best  half  of  the  head; 
sprinkle  pepper  over,  and  dredge  on  flour  until  it  looks  white, 
then  set  it  on  a  trivet  or  muffin  rings  in  a  dripping  pan;  put  a 
cup  of  water  into  the  pan  and  set  it  in  a  hot  oven  or  before  a 
hot  fire;  turn  it  that  it  may  brown  evenly;  baste  once  or  twice. 
Whilst  this  is  doing,  dip  the  prepared  pieces  of  the  head  in 
wheat  flour  or  batter,  and  fry  in  hot  lard  or  beef  dripping,  a 


142 


HOUSEHOLD. 


delicate  brown;  season  with  pepper  and  salt,  and  slices  of 
lemon,  if  liked.  When  the  roast  is  done  put  it  in  a  hot  dish,  lay 
the  fried  pieces  around  it  and  cover  with  a  tin  cover;  put 
the  gravy  from  the  dripping  pan  into  the  pan  in  which  the 
pieces  were  fried,  with  the  slices  of  lemon,  and  a  teaspoonful 
of  browned  flour,  and,  if  necessary,  a  little  hot  water.  Let  it 
boil  up  once,  and  strain  it  into  a  gravy  boat  and  serve  with  the 
meat. 

Veal  Chops. — Cut  your  chops  about  an  inch  thick;  beat 
them  flat  with  a  rolling  pin,  put  them  in  a  pan,  pour  boiling 
water  over  them,  and  set  them  over  the  fire  for  five  minutes; 
then  take  them  up  and  wipe  them  dry;  mix  a  tablespoonful  of 
salt  and  a  teaspoonful  of  pepper  for  each  pound  of  meat;  rub 
each  chop  over  with  this,  then  dip  them,  first  into  beaten  egg, 
then  into  rolled  crackers  as  much  as  they  will  take  up;  then 
finish  by  frying  in  hot  lard  or  beef  dripping;  or  broil  them. 
For  the  broil  have  some  sweet  butter  on  a  steak  dish;  broil  the 
chops  until  well  done,  over  a  bright,  clear  fire  of  coals  (let 
them  do  gently  that  they  may  be  well  done)  then  take  them 
on  to  the  butter,  turn  them  carefully  over  once  or  twice  in  it, 
and  serve.  Or,  dip  the  chops  into  a  batter,  made  of  one  egg 
beaten  with  half  a  teacup  of  milk,  and  as  much  wheat  flour  as 
may  be  necessary.  Or,  simply  dip.  the  chops  without  parboil- 
ing into  wheat  flour;  make  some  lard  or  beef  fat  hot  in  a  fry- 
ing pan;  lay  the  chops  in,  and  when  one  side  is  a  fine,  delicate 
brown,  turn  the  other.  When  all  are  done,  take  them  up,  put 
a  very  little  hot  water  into  the  pan,  then  put  it  into  the  dish 
with  the  chops. 

Or,  make  a  flour  gravy  thus:  After  frying  them  as  last  di- 
rected, add  a  tablespoonful  more  of  fat  to  that  in  the  pan,  let 
it  become  boiling  hot;  make  a  thin  batter,  of  a  small  table- 
spoonful of  wheat  flour  and  cold  water;  add  a  little  more  salt 
and  pepper  to  the  gravy,  then  gradually  stir  in  the  batter;  stir 
it  until  it  is  cooked  and  a  nice  brown;  then  put  it  over  the 
meat,  or  in  a  dish  with  it;  if  it  is  thicker  than  is  liked,  add  a 
little  boiling  water. 

Veal  Stewed  with  Vegetables  {Ragout). — Wash  three 
poui^ds  of  veal  in  cold  water,  then  cut  it  small  and  put  it  in  a 
stewpan  with  water  nearly  to  cover  it;  add  a  tablespoonful  of 


HOUSEHOLD. 


143 


salt  and  a  teaspoonful  of  pepper;  cover  the  stewpan,  and  let  it 
simmer  for  twenty  minutes,  then  skim  it  clear.  Whilst  the  meat 
is  stewing,  scrape  one  large  or  two  small  carrots  and  cut  them 
in  thin  slices,  a  quarter  of  an  inch  thick,  notch  the  edges,  and  put 
them  in  a  stewpan,  with  boiling  water  to  cover  them,  and  set  it 
over  the  fire  until  they  are  tender;  dip  a  bunch  of  parsley  into 
boiling  water  and  mince  it  fine;  cut  a  leek  into  thin  slices;  pare 
and  cut  six  small  potatoes  in  halves  or  quarters,  then  take  the 
carrot  from  the  water  with  a  skimmer;  put  quarter  of  a  pound 
of  sweet  butter  to  the  meat;  dredge  over  it  a  tablespoonful  of 
browned  flour,  and  add  the  vegetables;  cover  the  stewpan  and 
let  it  stew  gently  for  an  hour;  then  take  the  meat  on  a  dish,  put 
the  vegetables  around  it,  pour  the  gravy  over,  and  serve. 

To  Roast  Veal. — Rinse  the  meat  in  cold  water;  if  any 
part  is  bloody,  wash  it  off;  make  a  mixture  of  pepper  and  salt, 
allowing  a  large  teaspoonful  of  salt  and  saltspoonful  of  pepper 
for  each  pound  of  meat;  wipe  the  meat  dry;  then  rub  the  sea- 
soning into  every  part,  shape  it  neatly  and  fasten  it  with  skewers, 
and  put  it  on  a  spit,  or  set  it  on  a  trivet  or  muffin  rings,  in 
a  pan;  stick  bits  of  butter  over  the  whole  upper  surface;  dredge 
a  little  flour  over,  put  a  pint  of  water  into  the  pan  to  baste  with, 
and  roast  it  before  the  fire  in  a  Dutch  oven  or  reflector,  or  put 
it  into  a  hot  oven;  baste  it  occasionally,  turn  it  if  necessary  that 
every  part  maybe  done;  if  the  water  wastes,  add  more,  that  the 
gravy  may  not  burn;  allow  fifteen  minutes  for  each  pound  of 
meat;  a  piece  weighing  four  or  five  pounds  will  then  require  one 
hour  or  an  hour  and  a  quarter.  When  it  is  nicely  browned 
and  done,  take  it  up;  add  a  bit  of  butter  the  size  of  a  large  egg 
to  the  gravy,  dredge  in  a  tablespoonful  of  flour,  stir  it  smooth, 
let  it  brown,  add  a  cup  of  boiling  water  to  it;  then  strain  it  into 
a  gravy-boat,  and  serve  with  the  meat;  serve  plain  boiled  or 
mashed  potatoes  with  the  meat,  with  such  green  vegetables  as 
may  be  liked. 

Plain  boiled  or  mashed  potatoes,  with  any  other  vegetable 
which  may  be  liked  may  be  served  with  roast  veal;  also  pickles 
of  any  kind. 

Veal  Hashed. — Cut  a  pound  of  cold  veal  small,  season  it 
to  taste  with  pepper  and  salt,  dredge  a  small  teaspoonful  of 
wheat  flour  over  it,  add  a  bit  of  butter  the  size  of  an  egg,  put 


144 


HOUSEHOLD, 


it  ir»  a  stewpan,  put  water  enough  to  make  it  moist;  then  cover 
it  close  and  set  it  over  a  gentle  fire  for  half  an  hour;  stir  it 
occasionally;  if  li'  ed,  a  bunch  of  parsley  may  be  cui  small  and 
added  to  it;  when  half  done,  toast  some  thin  slices  of  bread 
delicately  brown,  cut  it  in  small  squares  or  diamonds,  and  serve 
the  hash  on  it,  for  breakfast.     A  glass  of  wine  may  be  added. 

Veal  Pie. — Cut  a  breast  of  veal  small  and  put  it  in  a  stew- 
pan,  with  hot  water  to  cover  it;  add  to  it  a  tablespoonful  of  salt 
and  set  it  over  the  fire;  take  off  the  scum  as  it  rises;  when  the 
meat  is  tender,  turn  it  into  a  dish  to  cool;  take  out  all  the  small 
bones,  butter  a  tin  or  earthen  basin  or  pudding-pa  i,  line  it 
with  a  pie  paste  (see  clam  pie),  lay  some  of  the  parboiled  meat 
in  to  half  fill  it,  put  bits  of  butter  the  size  of  a  hickory  nut 
all  over  the  meat,  shake  pepper  over,  dredge  wheat  flour  over 
until  it  looks  white;  then  fill  it  nearly  to  the  top  with  some  ci 
•  the  water  in  which  the  meat  was  boiled,  roll  a  cove  ,  for  the  top 
of  the  crust,  puff  paste  it,  giving  it  two  or  three  turns,  and  roll 
it  to  nearly  half  an  inch  thickness;  cut  a  slit  in  the  centre  and 
make  several  small  incisions  on  either  side  of  it;  lay  some 
skewers  across  the  pie,  put  the  crust  on,  trim  the  edges  neatly 
with  a  knife,  bake  one  hour  in  a  quick  oven.  A  breast  of  veal 
will  make  two  quart  basin  pies;  half  a  pound  of  nice  corned 
pork,  cut  in  thin  slices  and  parboiled  with  the  meat,  will  make 
it  very  nice,  and  little,  if  any,  butter  will  be  required  for  the 
pie;  when  pork  is  used  no  other  salt  will  be  necessary. 

Potato  and  Veal  Pie. — Peel  and  cut  small  some  cold 
boiled  potatoes;  cut  some  cold  veal  small;  put  some  of  the  meat 
in  the  bottom  of  a  baking  dish,  or  tin  basin,  put  on  a  layer  of 
potatoes,  sprinkle  pepper  and  salt  over  and  bits  of  butter;  then 
another  layer  of  meat  and  potatoes  and  seasoning,  and  so  con- 
tinue until  the  pan  is  nearly  full,  then  add  to  it  water  or  gravy 
to  moisten  it;  cover  it  with  a  pie  crust,  and  bake  in  a  quick 
oven  for  three-quarters  of  an  hour. 

To  Boil  Pickled  Beef. — Put  on  the  fire  in  cold  water;  let 
it  simmer  slowly,  allowing  fifteen  minutes  to  every  pound;  do 
not  let  it  boil;  keep  skimming  or  it  will  look  dirty;  if  it  is  left  in 
the  pot  until  the  water  is  cold  it  will  be  much  more  tender. 

Spiced  Beef. — Take  a  piece  of  beef  from  the  fore-quarter, 


HOUSEHOLD 


■^5 


weighing  ten  pounds.  Those  who  like  fat  should  select  a  fatty 
piece;  those  who  prefer  lean  may  take  the  shoulder  clod,  or 
upper  part  of  the  fore-leg.  Take  one  pint  of  salt,  one  teacup 
of  molasses  or  brown  sugar,  one  tablespoonf  ul  of  ground  cloves, 
allspice  and  pepper,  and  two  tablespoonfuls  of  pulverized  salt- 
petre. Place  the  beef  in  a  deep  pan;  rub  with  this  mixture; 
turn  and  rub  each  side  twice  a  day  for  a  week;  then  wash 
off  the  spices;  put  in  a  pot  of  boiling  water,  and,  as  often  as  it 
boils  hard,  turn  in  a  teacupful  of  cold  water.  It  must  simmer 
for  five  hours,  on  the  back  part  of  the  stove.  Press  under  a 
heavy  weight  until  it  is  cold,  and  you  will  never  desire  to  try 
corned-beef  of  the  butcher  again.  Your  pickle  will  do  for 
another  ten  pounds  of  beef,  first  rubbing  into  it  a  handful  of 
salt.  It  can  be  renewed  and  a  piece  kept  in  preparation  every- 
day.   This  is  good  to  pickle  tongues  also. 

Beef. — To  pickle  for  drying  or  boiling,  thoroughly  rub 
salt  into  it,  and  let  it  rernain  twenty-four  hours  to  draw  off  the 
blood;  after  which  drain  and  pack  as  desired;  have  ready  a 
pickle  prepared  as  follows:  For  every  one  hundred  pounds  of 
beef,  seven  pounds  of  salt,  one  ounce  of  saltpetre,  one  quart 
of  molasses,  eight  gallons  of  soft  water;  boil  and  skim  well; 
when  cold  pour  it  over  the  beef.  Pieces  designed  for  drying 
should  be  taken  out  in  two  weeks,  and  soaked  over  night,  to 
take  the  salt  from  the  outside. 

Remains  of  Roast  Beef. — Take  off  with  a  sharp  knife  all 
the  meat  from  the  bones,  chop  it  fine,  take  cold  gravy  without 
the  fat,  put  it  in  the  spider  to  heat;  if  you  have  not  this,  some 
of  the  water  in  which  the  bones  were  boiled;  when  it  boils  up, 
sprinkle  in  salt  and  put  in  the  minced  meat;  cover  it  and  let  it 
stand  upon  the  fire  long  enough  to  heat  it  thoroughly,  then  stir 
in  a  small  piece  of  butter,  toast  bread,  and  lay  in  a  dish;  put 
the  meat  over  it;  serve  hot. 

Boiling  Meat. — There  is  all  the  difference  in  the  world 
between  boiling  meat  which  is  to  be  eaten,  and  meat  whose 
juices  are  to  be  extracted  in  the  form  of  soup.  If  the  meat  is 
required  as  nourishment,  of  course  you  want  the  juices  kept 
in.  To  do  this,  it  is  necessary  to  plunge  it  into  boiling  water, 
which  will  cause  the  albumen  in  the  meat  to  coagulate  suddenly, 

10 


146 


HOUSEHOLD. 


and  act  as  a  plug  or  stopper  to  all  the  tubes  of  the  meat,  so 
that  the  nourishment  will  be  tightly  kept  in.  The  temperature 
of  the  water  should  be  kept  at  boiling  point  for  five  minutes, 
and  then  as  much  cold  water  must  be  added  as  will  reduce  the 
temperature  to  one  hundred  and  sixty-five  degrees.  Now  if 
the  hot  water,  in  which  the  meat  is  being  cooked,  is  kept  at 
this  temperature  for  some  hours,  we  have  all  the  conditions 
united,  which  give  to  the  flesh  the  quality  best  adapted  for  its 
use  as  food.  The  juices  are  kept  in  the  meat,  and,  instead  of 
being  called  upon  to  consume  an  insipid  mass  of  indigestible 
fibres,  we  have  a  tender  piece  of  meat,  from  which,  when  cut, 
the  imprisoned  juice  runs  freely.  If  the  meat  be  allowed  to 
remain  in  the  boiling  water,  without  the  addition  of  any  cold 
water  to  it,  it  becomes  in  a  short  time  altogether  cooked,  but 
it  will  also  be  almost  indigestible,  and  therefore  unpalatable. 

To  Bake  a  Ham. — Most  persons  boil  a  ham,  but  a  first- 
rate  Virginia  housewife  tells  us  it  is  much  better  if  baked  prop- 
erly. Soak  it  for  an  hour  or  more  and  wipe  dry.  Next  spread 
it  all  over  with  a  batter  made  of  flour  and  water;  put  it  into  a 
deep  pan  with  muffin  rings  or  bits  of  oak  wood  under  it  to 
keep  it  out  of  the  gravy.  When  fully  done — it  will  take  from 
five  to  seven  hours — take  off  the  skin  and  batter  crusted  upon 
the  flesh  side  and  set  it  away  to  cOol,  or  glaze  it  by  the  follow- 
ing recipe: 

Glazed  Ham. — Beat  the  yolks  of  two  eggs  very  light. 
Spread  them  all  over  your  ham;  then  sift  over  fine  cracker 
crumbs,  and  set  in  the  oven  to  brown.  Currant  jelly  may  be 
used  instead  of  yolks  of  eggs,  and  is  very  nice. 

Poultry  and  Game. — To  Clean  Poultry. — First  be  very 
careful  to  singe  off  all  down  by  holding  over  a  blazing  paper, 
or  a  little  alcohol  burning  in  a  saucer.  Cut  off"  the  feet  and 
the  ends  of  the  wings,  and  the  neck  as  far  as  it  is  dark.  If  the 
fowl  is  killed  at  home,  be  sure  that  the  head  is  chopped  off, 
and  never  allow  the  neck  to  be  wrung,  as  is  often  done.  It  is 
not  only  an  unmerciful  way  of  killing,  but  the  blood  has  thus 
no  escape,  and  settles  about  all  the  vital  organs.  The  head 
should  be  cut  off,  and  the  body  hang  and  bleed  thoroughly  be- 
fore using. 

Pick  out  all  the  pin-feathers  with  the  blade  of  a  small  knife. 


HOUSEHOLD. 


147 


Turn  back  the  skin  of  the  neck,  loosening  it  with  the  finger 
and  thumb,  and  draw  out  the  windpipe  and  crop,  which  can 
be  done  without  making  any  cut.  Now  cut  a  slit  in  the  lower 
part  of  the  fowl,  the  best  place  being  close  to  the  thigh.  By- 
working  the  fingers  in  slowly,  keeping  them  close  to  the  body, 
the  whole  intestines  can  be  removed  in  a  mass.  Be  especially 
careful  not  to  break  the  gall-bag,  which  is  near  the  upper  part 
of  the  breastbone,  and  attached  to  the  liver.  If  this  operation 
is  carefully  performed,  it  will  be  by  no  means  so  disagreeable 
as  it  seems.  A  French  cook  simply  wipes  out  the  inside,  con- 
sidering that  much  flavor  is  lost  by  washing.  We  prefer  to 
wash  in  one  water,  and  dry  quickly,  though  in  the  case  of  an 
old  fowl,  which  often  has  a  strong  smell,  it  is  better  to  dis- 
solve a  teaspoonful  of  soda  in  the  first  water,  which  should  be 
warm,  and  wash  again  in  cold,  then  wiping  dry  as  possible. 
Slit  and  wash  the  gizzard,  reserving  it  for  gravy. 

Dressing  for  Poultry. — One  pint  of  bread  or  cracker 
crumbs,  into  which  mix  dry  one  teaspoonful  of  pepper,  one  of 
thyme  or  summer  savory,  one  even  tablespoonful  of  salt,  and, 
if  in  season,  a  little  chopped  parsley.  Melt  a  piece  of  butter 
the  size  of  an  egg  in  one  cup  of  boiling  water,  and  mix  with 
the  crumbs,  adding  one  or  two  well-beaten  eggs.  A  slice  of 
salt  pork  chopped  fine  is  often  substituted  for  the  butter. 

For  ducks  two  onions  are  chopped  fine,  and  added  to  the 
above;  or  a  potato  dressing  is  made,  as  for  geese,  using  six 
large  boiled  potatoes,  mashed  hot,  and  seasoned  with  an  even 
tablespoonful  of  salt,  a  teaspoonful  "  each  of  sage  and  pepper, 
and  two  chopped  onions. 

Game  is  usually  roasted  unstuffed,  but  grouse  and  prairie- 
chickens  may  have  the  same  dressing  as  chickens  and  turkeys, 
this  being  used  also  for  boiled  fowls. 

Roast  Turkey. — Prepare  by  cleaning,  as  in  general  direc- 
tions above,  and,  when  dry,  rub  the  inside  with  a  teaspoonful 
of  salt.  Put  the  gizzard,  heart,  and  liver  on  the  fire  in  a  small 
saucepan,  with  one  quart  of  boiling  water  and  one  teaspoon- 
ful of  salt,  and  boil  two  hours.  Put  a  little  stuffing  in  the 
breast,  and  fold  back  the  skin  of  the  neck,  holding  it  with  a 
stitch  or  with  a  small  skewer.  Put  the  remainder  in  the  body, 
and  sew  it  up  with  darning  cotton.    Cross  and  tie  the  legs 


148 


HOUSEHOLD. 


down  tight,  and  run  a  skewer  through  the  wings  to  fasten  them 
to  the  body.  Lay  it  in  the  roasting-pan,  and  for  an  eight- 
pound  turkey  allow  not  less  than  three  hours'  time,  a  ten  or 
twelve  pound  one  needing  four.  Put  a  pint  of  boiling  water 
with  one  teaspoonful  of  salt  in  the  pan,  and  add  to  it  as  it 
dries  away.  Melt  a  heaping  tablespoonful  of  butter  in  the 
water  and  baste  very  often.  The  secret  of  a  handsomely- 
browned  turkey  lies  in  this  frequent  basting.  Dredge  over  the 
flour  two  or  three  times,  as  in  general  roasting  directions,  and 
turn  the  turkey  so  that  all  sides  will  be  reached.  When  done, 
take  up  on  a  hot  platter.  Put  the  baking-pan  on  the  stove, 
having  before  this  chopped  the  gizzard  and  heart  fine,  and 
mashed  the  liver,  and  put  them  in  the  gravy-tureen.  Stir  a 
tablespoonful  of  brown  flour  into  the  gravy  in  the  pan,  scraping 
up  all  the  brown,  and  add  slowly  the  water  in  which  the  gib- 
lets were  boiled,  which  should  be  about  a  pint.  Strain  on  to 
the  chopped  giblets,  and  taste  to  see  if  salt  enough.  The  gravy 
for  all  roast  poultry  is  made  in  this  way.  Serve  with  cranberry 
sauce  or  jelly. 

ROA.ST  OR  Boiled  Chickens. — Stuff  and  truss  as  with  tur- 
keys, and  to  a  pair  of  chickens  weighing  two  and  a  half  pounds 
each,  allow  one  hour  to  roast,  basting  often,  and  making  a 
gravy  as  in  precedent  recipe.    Boil  as  in  rule  for  turkeys. 

Roast  Duck. — After  cleaning,  stuff  as  in  rule  given  for 
poultry  dressing,  and  roast — if  game,  half  an  hour;  if  tame, 
one  hour,  making  gravy  as  in  directions  given,  and  serving 
with  currant  jelly. 

Birds. — ^Small  birds  may  simply  be  washed  and  wiped  dry, 
tied  firmly,  and  roasted  twenty  minutes,  dredging  with  flour, 
basting  with  butter  and  water,  and  adding  a  little  currant  jelly 
or  wine  to  the  gravy."    They  may  be  served  on  toast. 

Boiled  Turkey. — Clean,  stuff,  and  truss  the  fowl  selected, 
as  for  a  roasted  turkey.  The  body  is  sometimes  filled  with 
oysters.  To  truss  in  the  tightest  and  most  compact  way,  run 
a  skewer  under  the  leg-joint,  between  the  leg  and  the  thigh, 
then  run  through  the  body  and  under  the  opposite  leg-joint^in 
the  same  way;  push  the  thighs  up  firmly  close  to  the  sides; 
wind  a  string  about  the  ends  of  the  skewer,  and  tie  it  tight. 
Treat  the  wings  in  the  same  way,  though  in  boiled  fowls  the 


HOUSEHOLD. 


149 


points  are  sometimes  drawn  under  the  back,  and  tied  there. 
The  turkey  may  be  boiled  with  or  without  cloth  around  it.  In 
either  case  use  boiling  water,  salted  as  for  stock,  and  allow 
twenty  minutes  to  the  pound.  It  is  usually  served  with  oyster 
sauce,  but  parsley  or  capers  may  be  used  instead. 

Boned  TurkeYo — This  is  a  delicate  dish,  and  is  usually 
regarded  as  an  impossibility  for  any  ordinary  house-keeper; 
and,  unless  one  is  getting  up  a  supper  or  other  entertainment, 
it  is  hardly  worth  while  to  undertake  it.  If  the  legs  and  wings 
are  left  on,  the  boning  becomes  more  difficult.  The  best  plan 
is  to  cut  off  both  them  and  the  neck,  boiling  all  with  the  tur- 
key, and  using  the  meat  for  croquettes  or  hash. 

Draw  only  the  crop  and  windpipe,  as  the  turkey  is  more 
easily  handled  before  dressing.  Choose  a  fat  hen  turkey  of 
some  six  or  seven  pounds  weight,  and  cut  off  legs  up  to  second 
joint,  with  half  the  wings  and  the  neck.  Now,  with  a  very 
sharp  knife,  make  a  clean  cut  down  the  entire  back,  and,  hold- 
ing the  knife  close  to  the  body,  cut  away  the  flesh,  first  on  one 
side,  and  then  another,  making  a  clean  cut  around  the  pope's 
nose.  Be  careful,  in  cutting  down  the  breastbone,  not  to  break 
through  the  skin.  The  entire  meat  will  now  be  free  from  the 
bones,  save  the  pieces  remaining  in  legs  and  wings.  Cut  out 
these,  and  remove  all  sinews.  Spread  the  turkey  skin-side 
down  on  the  board.  Cut  out  the  breasts,  and  cut  them  up  in 
long,  narrow  pieces,  or  as  you  like.  Chop  fine  a  pound  and  a 
half  of  veal  or  fresh  pork,  and  a  slice  of  ham  also.  Season 
with  one  teaspoonful  of  salt;  a  saltspoonful  each  of  mace  and 
pepper;  half  a  saltspoonful  of  cayenne  and  the  juice  of  a 
lemon.  Cut  half  a  pound  of  cold  boiled  smoked  tongue  into 
dice.  Make  layers  of  this  force-meat,  putting  half  of  it  on 
the  turkey  and  then  the  dice  of  tongue,  with  strips  of  the 
breast  between,  using  force-meat  for  the  last  layer.  Roll  up 
the  turkey  in  a  tight  roll,  and  sew  the  skin  together.  Now  roll 
'V  firmly  in  a  napkin,  tying  at  the  ends  and  across  in  two 
/laces  to  preserve  the  shape.  Cover  it  with  boiling  water, 
salted  as  for  stock,  putting  in  all  the  bones  and  giblets,  and 
two  onions  stuck  with  two  cloves  each.  Boil  four  hours.  Let 
it  cool  in  the  liquor.  Take  up  in  a  pan,  lay  a  tin  sheet  on  it, 
and  press  with  a  heavy  weight.    Strain  the  water  in  which  it 


150* 


HOUSEHOLD. 


was  boiled,  and  put  in  a  cold  place.  Next  day  take  off  the 
napkin  and  set  the  turkey  in  the  oven  a  moment  to  melt  off  any 
fat.  It  can  be  sliced  and  eaten  in  this  way,  but  makes  a  hand- 
somer dish  served  as  follows: 

Remove  the  fat  from  the  stock,  and  heat  three  pints  of  it 
to  boiling-point,  adding  two-thirds  of  a  package  of  gelatine 
which  has  been  soaked  in  a  little  cold  water.  Strain  a  cupful 
of  this  into  some  pretty  mold — an  ear  of  corn  is  a  good  shape 
— and  the  remainder  in  two  pans  or  deep  plates,  coloring  each 
with  caramel — a  teaspoonful  in  one,  and  two  in  the  other. 
Lay  the  turkey  on  a  small  platter  turned  face  down  in  a  larger 
one,  and,  when  the  jelly  is  cold  and  firm,  put  the  molded 
form  on  top  of  it.  Now  cut  part  of  the  jelly  into  rounds  with 
a  pepper-box  top,  or  a  small  star-cutter,  and  arrange  around 
the  mold,  chopping  the  rest  and  piling  about  the  edge,  so 
that  the  inner  platter  or  stand  is  completely  concealed.  The 
outer  row  of  jelly  can  have  been  colored  red  by  cutting  up, 
and  boiling  in  the  stock  for  it,  half  of  a  red  beet.  Sprigs  of 
parsley  or  delicate  celery-tops  may  be  used  as  garnish,  and  it 
is  a  very  elegant-looking  as  well  as  savory  dish.  The  legs  and 
wings  can  be  left  on  and  trussed  outside,  if  liked,  making  it  as 
much  as  possible  in  the  original  shape;  but  it  is  no  better,  and 
much  more  trouble. 

Jellied  Chicken. — Tenderness  is  no  object  here,  the  most 
ancient  dweller  in  the  barnyard  answering  equally  well,  and 
even  better  than  "  broilers." 

Draw  carefully,  and,  if  the  fowl  is  old,  wash  it  in  water  in 
which  a  spoonful  of  soda  has  been  dissolved,  rinsing  in  cold. 
Put  on  in  cold  water,  and  season  with  a  tablespoonful  of  salt 
and  a  half  teaspoonful  of  pepper.  Boil  till  the  meat  slips 
easily  from  the  bones,  reducing  the  broth  to  about  a  quart. 
Strain,  and,  when  cold,  take  off  the  fat.  Where  any  floating 
particles  remain,  they  can  always  be  removed  by  laying  a 
piece  of  soft  paper  on  the  broth  for  a  moment.  Cut  the  breast 
in  long  strips,  and  the  rest  of  the  meat  in  small  pieces.  Boil  two 
or  three  eggs  hard,  and,  when  cold,  cut  in  thin  slices.  Slice  a 
lemon  very  thin.  Dissolve  half  a  package  of  gelatine  in  a  little 
cold  water;  heat  the  broth  to  boiling-point,  and  add  a  salt* 
spoonful  of  mace,  and,  if  liked,  a  glass  of  sherry,  though  it  is 


HOUSEHOLD. 


151 


not  necessary,  pouring  it  on  the  gelatine.  Choose  a  pretty- 
mold,  and  lay  in  sjrips  of  the  breast;  then  a  layer  of  egg  slices, 
putting  them  close  against  the  mold.  Nearly  fill  with  chicken, 
laid  in  lightly;  then  strain  on  the  broth  till  it  is  nearly  full,  and 
set  in  a  cold  place.  Dip  for  an  instant  in  hot  water  before 
turning  out.  It  is  nice  as  a  supper  or  lunch  dish,  and  very 
pretty  in  effect. 

TuRiiEY  AND  Chicken  Stuffing. — Three  teacups  of 
grated  bread  crumbs  (no  crust  and  not  a  drop  of  water),  one 
cup  finely  chopped  suet,  two-thirds  of  a  cup  of  chopped  pars- 
ley, a  tablespoonful  of  sweet  marjoram  and  summer  savory, 
one-half  teaspoonful  of  pepper,  one  teaspoonful  of  salt,  one  or 
two  eggs,  beaten. 

To  Boil  a  Chicken  or  Turkey. — It  is  not  every  house- 
wife who  knows  how  best  to  boil  a  chicken.  Plain,  artless 
boiling  is  apt  to  produce  a  yellowish,  slimy  looking  fowl. 
Before  cook.'ng,  tho  bird  should  always  be  well  washed  in  tepid 
water  and  Lmon  juice,  and  to  insure  whiteness,  delicacy  and 
succulence,  should  be  boiled  in  a  soup  of  flour  and  water; 
after  being  put  in  the  boiling  water  should  be  allowed  to  sim- 
mer slowly.  This  method  is  very  effectual  in  preserving  all 
the  juices  of  the  fowl,  and  the  result  is  a  more  toothsome  and 
nourishing  morsel  than  the  luckless  bird  which  has  been  "  gal- 
loped to  death"  in  plain  boiling. 

Escalloped  Turkey. — Take  the  remains  of  cold  turkey, 
from  which  remove  all  the  bones  and  gristle;  chop  the  meat  in 
small  pieces.  Place  in  an  earthen  dish  a  layer  of  powdered 
cracker,  moistened  with  milk;  then  add  a  layer  of  turkey  sea- 
soned with  pepper  and  salt,  then  another  layer  of  powdered 
cracker,  and  then  one  of  turkey,  and  so  on  until  the  dish  is 
filled;  over  that  pour  the  gravy  you  may  have  left,  or  a  little 
hot  water  and  butter.  Finish  the  top  with  the  powdered 
cracker,  moisten  with  a  beaten  egg  and  sweet  milk,  bake  one 
hour.  Cover  the  dish  for  the  first  half  hour,  that  the  top  may 
not  become  too  brown. 

Prairie  Chickens,  Partridges  and  Quail. — Clean  nicely, 
using  a  little  soda  in  the  water  in  which  they  are  washed;  rinse 
them  and  drain,  and  fill  with  dressing,  sewing  them  up  nicely, 


152 


HOUSEHOLD. 


and  binding  down  the  legs  and  wings  with  cord.  Put  them  in 
a  steamer  and  let  them  cook  ten  minutes.  Then  put  them  in  a 
pan  with  a  little  butter,  set  them  in  the  oven  and  baste  fre- 
quently until  of  a  nice  brown.  They  ought  to  brown  in  about 
thirty-five  minutes.  Serve  them  in  a  "^latter  with  sprigs  of 
parsley  alternated  with  currant  jelly. 

A  Nice  Way  to  Cook  Pigeons. — Stuff  the  birds  with  a 
rich  bread  dressing;  place  compactly  in  an  iron  or  earth-en 
dish;  season  with  salt,  pepper,  and  butter  (or,  if  you  like  best, 
thin  slices  of  salt  pork  over  the  top),  dredge  thickly  with  flour 
and  nearly  cover  them  with  water.  Then  put  over  a  closely 
fitting  plate  or  cover,  and  place  the  dish  in  a  moderate  oven, 
from  two  to  four,  or  even  five,  hours,  according  to  the  age  of 
the  birds.  If  tho  birds  are  old  and  tough,  this  is  the  best  way 
they  can  be  cooked,  and  they  may  be  made  perfectly  tender 
and  much  sweeter  ihan  by  any  other  process.  If  the  gravy  is 
insufficient,  add  a  little  water  before  dishing. 

To  Pot  Birds.— Prepare  them  as  for  roasting.  Fill  each 
with  a  dressing  made  as  follows:  Allow  for  each  bird  of  the 
size  of  a  pigeon  one-half  of  a  hard  boiled  egg,  chopped  fine, 
a  tablespoonful  of  bread  crumbs,  a  teaspoonful  of  chopped 
pork;  season  the  bird  with  pepper  and  salt;  stuff  them,  lay 
them  in  a  kettle  that  has  a  tight  cover.  Place  over  the  birds  a 
few  slices  of  pork,  add  a  pint  of  water,  dredge  over  them  a 
little  flour,  cover  and  put  them  in  a  hot  oven.  Let  them  cook 
until  tender,  then  add  a  little  cream  and  butter.  If  the  sauce 
is  too  thin,  thicken  with  flour.  One  pint  of  water  is  sufficient 
for  twelve  birds. 

Quail  on  Toast. — ^After  the  birds  are  well  cleaned,  cut 
them  open  on  the  back,  salt  and  pepper  them,  and  dredge  them 
very  lightly  with  flour.  Break  them  down  so  they  will  lie  flat, 
and  broil  them  on  a  gridiron,  or  place  them  in  a  pan  with  a 
little  butter  and  a  little  water  in  a  hot  oven,  covering  them 
closely  for  awhile,  until  about  done.  Then  take  them  up  and 
place  in  a  spider  on  top  of  the  stove,  and  let  them  fry  a  nice 
brown.  Have  ready  slices  of  baker's  bread  well  toasted  and 
slightly  buttered.  The  toast  should  be  broken  down  with  a 
carving  knife  to  make  the  crust  tender;  on  this  place  your 
quails.    Make  a  gravy  of  the  drippings  in  the  pan,  thickened 


HOUSEHOLD. 


very  lightly  with  browned  flour,  and  pour  over  each  quail. 
The  quails  should  only  be  allowed  to  fry  just  long  enough  to 
brown  nicely,  and  not  long  enough  to  dry  out;  five  minutes 
ought  to  be  sufhcient. 

Fricassee  Chicken. — Cut  up,  wash  and  dry  a  pair  of 
chickens,  put  into  a  stewpan  a  tablespoonful  of  butter;  let  it 
boil;  lay  the  chickens  into  this  and  shake  them  about,  turning 
them  and  giving  each  piece  a  little  glazed  look;  then  add  water 
enough  to  cover  the  fowls,  and  let  stew  slowly  from  forty  min- 
utes to  an  hour.  Just  before  serving  let  it  come  to  a  keen  boil, 
and  stir  in  a  teacupful  of  milk  or  sweet  cream,  in  which  a  heap-- 
ing  tablespoonful  of  flour  has  been  stirred.  Let  it  cook  five 
minutes  and  pour  into  a  dish  over  which  some  freshly  baked 
powder  biscuits  have  been  opened  and  spread.  Season  with 
salt  and  pepper. 

EsCALLOPED  Chicken. — Cold  chicken,  chiefly  the  white 
meat,  one  cup  of  gravy,  one  tablespoonful  of  butter,  and  one 
egg,  well  beaten,  one  cup  of  fine  bread  crumbs,  pepper  and  salt- 
Take  from  the  chicken  all  gristle  and  skin,  and  cut,  not  chop, 
into  pieces  not  less  than  half  an  inch  long.  Have  ready  the 
gravy,  or  some  rich  drawn  butter  in  a  saucepan  on  the  fire. 
Thicken  it  well,  and  stir  into  it  the  chicken;  boil  up  once,  take 
it  off  and  add  the  beaten  egg;  cover  the  bottom  of  a  buttered 
dish  with  bread  crumbs,  pour  in  the  mixture,  and  put  in  another 
thick  layer  of  crumbs  on  top,  sticking  butter  all  over  it.  Bake 
to  a  delicate  brown  in  a  quick  oven.  Turkey  may  be  used 
instead  of  chicken;  also  veal. 

Chicken  Pie. — Stew  until  tender  two  chickens  in  just 
enough  water  to  stew  them.  Make  a  nice  crust,  line  a  deep 
dish  with  it;  when  the  chickens  are  done  remove  all  the  bones; 
put  the  chickens  into  the  dish  in  which  they  are  to  be  baked; 
thicken  the  gravy  with  a  little  flou»  and  cream;  add  a  can  of 
oysters;  season  with  salt,  pepper  and  butter;  cover  the  pie  with 
a  crust,  and  bake  quickly.    This  is  very  nice.  ^ 

Rice  and  Chicken  Pie. — Boil  a  pint  or  more  of  rice; 
stir  in  a  teaspoonful  of  butter,  a  little  milk,  two  eggs  and  a  little 
salt.  Fricassee  two  chickens;  cover  the  bottom  of  a  long 
dish  with  rice,  then  a  layer  of  chicken,  and  so  on,  until  it  !♦ 


154 


HOUSEHOLD. 


full;  save  out  some  of  the  gravy  of  the  fricassee  to  eat  on  the 
rice;  cover  the  whole  with  the  yolk  of  an  egg  and  brown  it. 
Curry  may  be  put  into  the  chicken  if  liked.  One  chicken 
makes  a  good  sized  dish. 

Chicken  Telly. — Boil  the  chicken  until  tender;  cut  with  a 
knife  fine,  put  it  in  a  dish  or  mold;  season  with  salt,  pepper,  a 
little  summer  savory  and  a  teaspoonful  of  vinegar;  boil  the 
bones  in  the  broth  awhile  and  pour  over.  When  cold  it  will 
turn  out. 

To  Choose  a  Goose. — Be  careful  in  choosing  a  goose  that 
it  is  young;  an  old  goose  is  very  poor  fare.  If  the  skin  and 
joints  are  tender  and  easily  broken  with  the  finger,  it  is  young; 
a  fat  goose  is  best.  The  feet  and  bill  of  a  young  goose  are 
yellow;  in  an  old  one  they  are  red.  When  fresh  killed,  the  feet 
\  are  pliable;  if  stale,  they  will  be  dry  and  stiff.    The  loose  fat 

from  the  inside  of  a  goose  should  be  taken  out,  and  the  fat 
from  the  lower  part  of  the  back.  Goose  grease  may  be  used 
medically,  but  not  for  eating.  Some  persons  use  it  for  making 
pie  crust  and  for  common  molasses  cake  instead  of  other  short- 
ening. 

To  Roast  a  Goose. — Pick  it  perfectly  clean,  cut  off  the 
leejs  at  the  joints,  and  singe  it  nicely;  cut  off  the  vent,  cut  a 
slit  from  the  breast  bone  to  it,  or  across,  below  the  breast  bone; 
draw  out  the  entrails,  take  off  that  leading  to  the  vent;  take  out 
all  the  loose  fat;  save  the  heart  and  liver;  cut  a  slit  at  the  back 
of  the  neck,  and  draw  out  the  crop;  cut  off  a  part  of  the  neck, 
leave  enough  of  the  skin  to  fasten  over  against  the  back;  wash 
the  inside  of  the  body  with  cold  water,  wipe  it  dry,  and  rub  it 
well  with  a  mixture  of  salt  and  pepper;  prepare  the  stuffing. 

Cut  a  sixpenny  loaf  of  wheat  bread  in  slices;  pour  hot  water 
over  to  wet  them;  then  add  a  teaspoonful  of  salt  and  the  same 
of  ground  pepper,  and  quarter  of  a  pound  of  sweet  butter,  with 
a  tablespoonful  of  finely  powdered  sage  or  thyme,  if  liked.  Fill 
the  body,  then  sew  up  the  slit,  tie  the  ends  of  the  legs  together, 
or  cut  a  place  and  put  them  in  the  body;  pass  a  skewer  through 
the  hips;  put  the  heart  and  liver  between  the  wings  and  the 
body,  and  fasten  close  to  it  with  a  skewer;  spit  it;  put  a  pint  of 
water  in  the  pan  to  baste  with;  have  a  bright,  steady  and  clear 
fire,  with  a  bed  of  coals  at  the  bottom,  and  set  the  goose  at  a 


HOUSEHOLD. 


156 


little  distance  at  first,  until  it  is  heated  through;  put  ateaspoon- 
ful  of  salt  to  the  water  in  the  pan,  and  baste  freely  with  it  after 
it  has  begun  to  roast;  put  one  side  to  the  fire  first,  then  the 
other;  after  that  the  back,  and  lastly  the  breast,  that  it  may  be 
evenly  done;  gradually  draw  it  nearer  the  fire;  when  nearly 
done,  stir  up  the  fire,  put  quarter  of  a  pound  of  butter  in  the 
pan  and  baste  with  it;  dredge  a  little  flour  over  it;  turn  it  that 
every  part  may  be  browned;  allow  fifteen  minutes  for  each 
pound  of  meat.  It  must  be  well  done,  which  will  depend  on 
the  state  and  management  of  the  fire. 

If  the  gravy  is  very  fat,  take  some  of  it  off;  put  the  pan  over 
the  fire,  let  it  become  hot,  then  stir  into  it  a  thin  batter  made 
of  a  tablespoonful  of  wheat  flour  and  cold  water;  stir  it  until  it 
is  brown  and  smooth;  if  it  is  thicker  than  is  liked,  add  a  little 
boiling  water;  stir  it  in  and  pour  it  through  a  gravy-strainer 
into  a  tureen. 

A  goose  may  be  equally  well  dressed  in  a  hot  oven  or  stove. 
Prepare  it  as  directed  for  roasting;  set  a  trivet  or  mufiin  rings 
in  a  dripping-pan,  and  place  the  goose  with  its  back  upon  the 
trivet  or  rings;  put  a  pint  of  hot  water  in  the  pan;  put  bits  of 
butter  the  size  of  a  large  hickory  nut  over  the  body;  dredge 
wheat  flour  over,  and  set  in  a  thoroughly  heated  brick  or  stove 
oven;  baste  it  freely  and  often;  when  done,  take  it  from  the  pan; 
cover  it,  and  set  it  before  the  fire  to  keep  hot;  put  the  pan  over 
the  fire;  take  out  the  rings  or  trivet;  add  a  bit  of  butter  the  size 
of  an  egg,  and  when  it  is  hot  stir  it  into  a  thin  batter  made  of  a 
tablespoonful  of  wheat  flour  and  cold  water;  if  too  thick,  add 
hot  water  to  thin  it;  stir  it  smooth,  and  pour  through  a  gravy- 
strainer  into  a  tureen.  A  lemon  sliced  thin  and  fried  in  the 
gravy  before  putting  in  the  batter  and  served  over  the  goose, 
or  put  in  the  tureen  with  the  gravy,  is  liked  by  some  persons. 

The  stuffing  may  be  made  of  boiled  potatoes,  chopped  or 
mashed,  instead  of  bread,  and  moistened  with  milk.  An  onion 
or  leek,  finely  minced,  may  be  added  to  the  gravy,  if  liked. 
Half  a  pound  of  fat  corned  pork  chopped  small  may  be  put 
with  the  stuffing  instead  of  butter  for  ordinary  occasions,  if 
preferred. 

A  young  goose  may  be  cut  up  and  made  in  a  pie  or  potpie. 
An  old  goose  may  be  rendered  eatable  thus:  Empty  it  and 


156 


HOUSEHOLD. 


put  it  in  hot  water  to  cover  it,  and  let  it  boil  until  tender,  then 
roast  it  or  make  a  fricassee. 

The  vegetables  to  be  served  with  roast  goose  are  as  follows: 
Plain  boiled  or  mashed  potatoes,  mashed  yellow  turnips  or  winter 
squash,  apples  stewed  with  sugar,  or  cranberry  jam,  boiled 
onions,  pickles  and  dressed  celery. 

Dessert — Apple,  pumpkin,  custard  or  mince  pies. 

To  Choose  Ducks. — Ducks  must  be  fat  and  plump  and 
thick  on  the  breast.  If  a  duck  is  young,  the  skin  can  be  easily 
broken  with  the  finger,  and  the  feet  are  pliable.  Tame  ducks 
are  prepared  for  the  table  the  same  as  young  geese.  For  roast- 
ing, have  a  hot  fire,  and  baste  freely  and  often;  half  an  hour 
will  be  sufficient  for  the  smallest,  the  larger  in  proportion. 
Wild  ducks  should  be  fat,  the  claws  small,  reddish  and  supple; 
if  they  are  not  fresh,  on  opening  the  beak  there  will  be  a  dis- 
agreeable smell.  The  flesh  of  the  hen  is  the  most  delicate. 
Pick  them  clean  without  scalding;  cut  the  wings  close  to  the 
body  and  empty  it;  cut  off  a  part  of  the  neck,  and  singe  them 
nicely. 

Having  drawn  wild  ducks,  >wipe  them  well  inside  with  a 
cloth,  rub  each  outside  and  in  with  a  mixture  of  pepper  and 
salt,  cut  a  slice  of  white  bread,  dip  it  in  hot  water,  spread  it 
thick  with  butter,  sprinkle  pepper  over  and  put  it  in  the  body, 
sew  it  up,  truss  the  legs  close  to  the  body  and  fasten  them  with 
skewers;  then  split  them  or  lay  them  on  a  trivet  in  a  dripping- 
pan;  have  a  bright,  clear  fire  that  they  may  roast  quickly;  put 
half  a  pint  of  water  in  the  pan,  put  to  it  a  teaspoonful  of  salt 
apd  an  onion  sliced  thin,  baste  with  this  ten  or  twelve  minutes 
(to  take  off  the  fishy  taste  peculiar  to  wild  ducks)  throw  it  away, 
put  half  a  pint  of  hot  water  in  its  place,  put  in  a  little  pepper, 
baste  the  ducks  with  butter,  dredge  a  little  flour  over  and 
baste  with  the  water  in  the  pan;  turn  them  that  every  part  may 
be  done.  Half  an  hour,  with  a  hot  fire  and  frequent  basting, 
will  roast  them  nicely.    Serve  the  ducks  as  hot  as  possible. 

Whilst  the  ducks  are  roasting,  boil  the  giblets  tender  in  a 
little  water,  chop  or  mince  them  fine,  add  to  the  mince  pepper 
and  salt,  a  small  bit  of  butter  and  a  tablespoonful  of  browned 
flour,  when  the  ducks  are  done  put  it  in  the  pan  with  the  gravy, 
set  it  over  the  fire,  stir  it  for  a  few  min  tes,  then  serve  in  a 


HOUSEHOLD. 


15? 


tureen.  Make  a  glass  of  wine  hot,  put  to  it  a  tablespoonful  of 
currant  jelly  and  white  sugar  each,  and  serve  with  ducks,  or 
put  a  wineglass  of  port  in  the  pan;  a  few  minutes  before  taking 
them  up  baste  the  ducks  once  or  twice  with  it;  add  a  table- 
spoonful  of  jelly  and  the  gravy. 

Or  half  roast  wild  ducks  without  seasoning.  When  they  are 
brought  to  the  table  slice  the  breast,  strew  over  pepper  and 
s^lt,  pour  a  little  port  wine  over,  or  squeeze  the  juice  of  an 
orange  or  lemon  over;  add  a  bit  of  butter  the  size  of  an  egg, 
sprinkle  over  a  teaspoonful  of  fine  white  sugar,  cut  up  the  bird 
and  set  it  over  a  chafing  dish,  turn  it  that  it  may  be  nicely 
done;  or  prepare  it  in  this  manner  and  set  it  on  coals  before  a 
hot  fire. 

Canvas  Back  Ducks. — Canvas  back  ducks  are  served  in 
the  same  manner  as  wild  ducks,  without  the  onion  in  the  bast- 
ing; as  there  is  no  disagreeable  taste  to  destroy,  that  is  not 
necessary.  Canvas  back  ducks  may  be  served  the  same  as 
goose  or  tame  duck.    Roast  them  according  to  their  size. 

Venison. — The  choice  of  venison  is  regulated  by  the  fat, 
which  when  young  is  thick,  clear  and  close.  As  it  always  be- 
gins to  taint  first  towards  the  haunches,  run  a  knife  into  that 
part;  if  it  is  tainted  you  will  perceive  a  rank  smell,  and  it  will 
have  a  greenish  appearance. 

Venison  Steak  Fried. — Cut  venison  steaks  from  the  leg 
or  loin,  half  an  inch  thick,  dip  them  in  rolled  crackers  or  wheat 
flour;  make  of  lard  and  sweet  butter  equal  parts,  or  beef  drip- 
pings, half  the  size  of  an  egg,  hot  in  a  frying  pan,  rub  the  steaks 
over  with  a  mixture  of  pepper  and  salt,  cover  the  pan  and  let 
them  fry  quickly,  until  one  side  is  a  fine  brown,  then  turn  the 
other,  and  finish  frying  without  the  cover;  take  care  that  they 
are  not  over  done,  then  add  to  the  gravy  a  glass  of  red  wine,  or 
a  wineglass  of  hot  water,  with  a  tablespoonful  of  currant  jelly, 
stir  it  over  the  fire  for  a  few  minutes,  then  put  it  in  the  dish 
with  the  meat,  and  serve  as  hot  as  possible.  Steak  dishes  of 
block  tin,  with  heaters,  are  used  for  beef  or  venison.  Lean 
steaks  of  fat  beet  cooked  in  this  way  are  equal  to  venison,  for 
which  the  beef  should  be  kept  till  ready  to  taint,  then  rinse 
them  in  cold  water,  wipe  them  dry,  and  finish  as  directed;  the 
\teaks  should  be  cut  small  like  venison. 


158 


HOUSEHOLD. 


Pork. — Spare-Rib.  —  Broil  the  blade-bone  and  spare-rib 
nicely  over  a  bright  clear  fire  of  coals;  let  it  be  well  done.  It  is 
best  to  cover  it  whilst  on  the  gridiron,  as  by  so  doing  it  is 
sooner  done  and  the  sweetness  is  kept  in.  Put  the  inside  to 
the  fire  first,  and  let  it  be  done  nearly  through  before  turning 
it;  when  done,  take  it  on  a  hot  dish,  butter  it  well,  season  with 
pepper  and  salt,  and  serve  hot. 

Sausage  Meat. — Take  of  pork  three-quarters,  and  one  of 
beef,  chop  it  fine,  put  four  ounces  of  fine  salt,  and  one  of  pep- 
per to  every  ten  pounds  of  meat;  mix  the  seasoning  well  into 
the  meat;  then  put  it  in  small  muslin  bags,  tie  them  close,  and 
hang  them  in  a  dry,  cool  cellar.  When  wanted  for  use,  cut  it 
in  slices,  or  form  it  in  small  cakes,  flour  the  outside  of  each, 
and  fry  in  hot  lard.  Let  them  be  nicely  browned.  Serve 
with  boiled  vegetables.  Fine  hominy  may  be  boiled  and  served 
with  them  for  breakfast.  * 

Pork  Sausages. — Take  such  a  proportion  of  fat  and  lean 
pork  as  you  like,  chop  it  quite  fine,  and  for  every  ten  pounds 
of  meat  take  four  ounces  of  fine  salt,  and  one  of  fine  pepper; 
dried  sage  or  lemon  thyme,  finely  powdered,  may  be  added,  if 
liked;  a  teaspoonful  of  sage,  and  the  same  of  ground  allspice 
and  cloves,  to  each  ten  pounds  of  meat.  Mix  the  seasoning 
through  the  meat,  pack  it  down  in  stone  pots,  or  put  it  in  mus- 
lin bags.  Or  fill  the  hog's  or  ox's  guts,  having  first  made  them 
perfectly  clean,  thus:  empty  them,  cut  them  in  lengths,  and  lay 
them  three  or  four  days  in  salt  and  water,  or  weak  lime  water; 
turn  them  inside  out  once  or  twice;  scrape  them;  then  rinse 
them  and  fill  with  the  meat. 

To  Roast  a  Pig. — Thoroughly  clean  the  pig;  then  rinse  it 
in  cold  water,  wipe  it  dry;  then  rub  the  inside  with  a  mixture 
of  salt  and  pepper,  and,  if  liked,  a  little  pounded  and  sifted 
sage;  make  a  stuffing  thus:  cut  some  wheat  bread  in  slices  half 
an  inch  thick,  spread  butter  on  to  half  its  thickness,  sprinkled 
with  pepper  and  salt,  and,  if  liked,  a  little  pounded  sage  and 
minced  onion;  pour  enough  hot  water  over  the  bread  to  make 
it  moist  or  soft,  then  fill  the  body  with  it  and  sew  it  together, 
or  tie  a  cord  around  it  to  keep  the  dressing  in,  then  spit;  put 
a  pint  of  water  in  the  dripping-pan,  put  into  it  a  tablespoonful 
of  salt,  and  a  teaspoonful  of  pepper,  let  the  fire  be  hotter  at 


HOUSEHOLD. 


159 


each  end  than  in  the  middle,  put  the  pig  down  at  a  little  dis- 
tance from  the  fire,  baste  it  as  it  begins  to  roast,  and  gradually 
draw  it  nearer;  continue  to  baste  occasionally,  turn  it  that  it  may 
be  evenly  cooked;  when  the  eyes  drop  out  it  is  done;  or  a  bet- 
ter rule  is  to  judge  by  the  weight,  fifteen  minutes  for  each 
pound  of  meat,  if  the  fire  is  right. 

Have  a  bright,  clear  fire  with  a  bed  of  coals  at  the  bottom; 
first  put  the  roast  at  a  little  distance,  and  gradually  draw  it 
nearer;  when  the  pig  is  done  stir  up  the  fire,  take  a  coarse  cloth 
with  a  good  bit  of  butter  in  it,  and  wet  the  pig  all  over  with  it, 
and  when  the  cracking  is  crisp  take  it  up;  dredge  a  little  flour 
into  the  gravy,  let  it  boil  up  once,  and  having  boiled  the  heart, 
liver,  etc.,  tender,  and  chopped  it  fine,  ^idd  to  it  the  gravy, 
give  it  one  boil,  then  serve. 

To  Bake  a  Pig. — Prepare  a  pig  as  for  roasting,  and  lay  it 
on  a  trivet  or  on  muffin  rings  in  a  dripping-pan,  stick  bits  of 
butter  all  over  it,  sprinkle  pepper  and  salt  over,  and  dredge 
some  flour  over;  put  in  a  pint  or  more  of  water  in  the  pan,  then 
set  it  in  a  quick  or  hot  oven,  baste  frequently,  when  nearly 
done,  baste  with  a  spoonful  of  butter,  and  close  the  oven  to 
finish;  then  take  it  up,  dredge  a  tablespoonful  of  flour  to  the 
gravy,  set  it  over  the  fire  to  brown,  stir  it  smooth,  and  if  nec- 
essary add  a  little  hot  water,  let  it  boil  up  once,  then  strain  it 
and  serve  with  the  pig.  Pig  to  roast  or  bake  may  be  stuffed 
with  boiled  potatoes,  seasoned  with  butter,  pepper  and  salt, 
and  made  soft  with  a  cup  of  milk. 

Sauces  to  Serve  with  Roast  Pig  or  Pork. — Mashed 
potatoes,  boiled  onions,  turnips  mashed,  pickled  beets,  man- 
goes of  cucumbers,  or  dressed  celery  and  cranberry  sauce, 
stewed  apples  or  currant  jelly. 

To  Roast  a  Loin. — Take  a  sharp  penknife  and  cut  the 
skin  across,  then  cut  over  it  in  the  opposite  direction  so  as  to 
form  small  squares  or  diamonds;  rub  every  part  of  it  with  a 
mixture  of  salt  and  pepper,  put  bits  of  butter  the  size  of  a 
hickory  nut  over  the  skin  side,  and  roast  or  bake  it;  serve  with 
the  gravy,  boiled  potatoes  mashed,  turnips  mashed,  and  dressed 
celery  or  pickles,  and  tart  apples  stewed  without  sugar. 

Pork  Tender  Loin. — This  part  of  pork  is  the  most  deli- 


160 


HOUSEHOLD. 


ca^e;  it  may  oe  got  where  pork  is  cut  up  for  packing  or  salting. 
It  may  be  fried  or  broiled;  if  it  is  too  thick,  split  it  in  two. 
Steaks  cut  from  the  tender-loin  are  nice,  but  not  equal  to  the 
tender-loin  which  is  cut  with  the  grain;  steaks  are  cut  across  it. 
The  chine  of  pork  may  be  roasted. 

Pig's  Feet  Soused. — Scald  and  scrape  clean  the  feet;  if  the 
covering  of  the  toes  will  not  come  off  without,  singe  them  in 
hot  embers  until  they  are  loose,  then  take  them  off.  Many 
persons  lay  them  in  a  weak  lime-water  to  whiten  them.  Having 
scraped  them  clean  and  white,  wash  them  and  put  them  in  a 
pot  of  hot  (not  boiling)  water,  with  a  little  salt,  and  let  them 
boil  gently,  until,  by  turning  a  fork  in  the  flesh,  it  will  easily 
break,  and  the  bones  are  loosened.  Take  off  the  scum  as  it 
rises.  When  done,  take  them  from  the  hot  water  into  cold 
vinegar,  enough  to  cover  them;  add  to  it' one-third  as  much  of 
the  water  in  which  they  were  boiled;  add  whole  pepper  and 
allspice,  with  cloves  and  mace,  if  liked;  put  a  cloth  and  tight- 
fitting  cover  over  the  pot  or  jar.  Boil  until  the  bones  are  loose. 
Soused  feet  may  be  eaten  cold  from  the  vinegar,  split  in  two 
from  top  to  toe;  or,  having  split  them,  dip  them  in  wheat  flour 
and  fry  in  hot  lard,  or  broil  and  butter  them.  In  either  case, 
let  them  be  nicely  browned. 

To  Boil  Ham. — Wash  the  ham  in  cold  water  two  or  three 
times,  and  put  it  into  a  kettle  of  hot  (not  boiling)  water  to 
cover  it;  let  it  boil  gently  according  to  its  weight  (fifteen 
minutes  to  each  pound);  it  must  be  kept  slowly  boiling  all  the 
time;  keep  the  pot  covered,  except  to  lake  off  the  scum  as  it 
rises;  if  it  is  likely  to  boil  over,  take  the  lid  partly  off. 

Putting  meat  down  to  boil  in  cold  water  draws  out  its  juices. 
Hard  or  fast  boiling  makes  it  tough  and  hard.  Ham  which 
has  been  smoked  a  long  time,  should  be  soaked  over  night. 
When  it  is  done,  take  off  the  skin,  trim  off  the  under  side 
neatly,  and  put  spots  of  pepper,  and  stick  cloves  at  regular 
intervals,  over  the  whole  upper  surface;  or  dredge  it  well 
with  wheat  flour  or  rolled  crackers,  and  brown  it  in  a  hot 
oven,  or  before  a  hot  fire.  Serve  hot  with  the  gravy  from  it 
and  boiled  vegetables;  or  it  may  be  served  cold.  Trim  the 
bone  with  parsley,  or  the  delicate  leaves  of  celery,  and  put 
sprigs  of  the  same  around  it  on  the  dish;  lemon  sliced  and 


HOUSEHOLD. 


161 


dipped  in  flour  or  batter  and  fried,  may  be  laid  over  the  hatr 
and  on  the  dish.  Mashed  potatoes,  stewed  apple,  or  cranberry 
celery,  or  boiled  spinach,  or  cauliflower  and  mashed  turnips  arf* 
served  with  hot  ham. 

With  cold  ham  serve  pickles  or  dressed  celery,  or  both,  and 
bread  and  butter  sandwich. 

To  Boil  a  Leg  of  Pork. — Take  a  leg  of  pork  which  has 
been  in  pickle  for  three  or  four  days,  soak  it  for  half  an  hour 
in  cold  water  to  make  it  look  white;  then  tie  it  in  a  nicely 
floured  cloth,  and  put  it  in  hot  water  to  cover  it.  Boil  the  same 
as  ham.  When  done,  take  a  small  sharp  knife,  and  cut  through 
the  skin  in  a  straight  line  about  a  quarter  of  an  inch  apart;  put 
spots  of  pepper  over  and  serve  with  the  same  vegetables  as  for 
ham;  or  with  mashed  potatoes,  turnips  mashed,  and  pickles  or 
tart  apples  stewed  without  sugar.  Currant  jelly  or  cranberries 
may  be  served  with  ham  or  leg  of  pork. 

Pig's  Cheek — Is  smoked  and  boiled  like  ham  with  vegeta- 
bles; boiled  cabbage  or  fried  parsnips  may  be  served  with  it. 

Pork  Chops,  Steaks  and  Cutlets. — Fry  or  stew  pork 
chops,  after  taking  off  the  rind  or  skin,  the  same  as  for  veal. 
Cutlets  and  steaks  are  also  fried,  broiled,  or  stewed,  the  same 
as  veal. 

To  Fry  or  Broil  Salt  Pork  and  Bacon. — Cut  some 
slices  from  corned  pork,  or  streaked  bacon  (fat  and  lean),  put 
them  in  a  pan,  pour  boiling  water  over,  set  it  over  the  fire,  and 
let  it  boil  up  once;  then  pour  the  water  off,  and  fry  them  in 
their  .wn  fat,  sprinkle  with  pepper,  and,  if  liked,  a  little  dried 
sage,  or  thyme,  pounded  fine;  when  both  sides  are  nicely 
browned,  take  them  up,  put  a  little  hot  water  or  some  vinegar 
in  the  pan,  let  it  boil  up  once,  and  put  it  in  the  dish  with  the 
meat.  Or,  having  fried  the  meat,  dredge  a  teaspoonful  of 
flour  into  the  gravy;  while  it  is  hot,  stir  it  about;  then  add 
a  little  hot  water,  stir  it  smooth,  and  pour  into  the  dish  with 
the  meat. 

To  Broil. — After  having  parboiled  the  slices  with  plenty 
of  water  in  the  pan,  lay  them  on  a  gridiron,  over  a  bright  fire 
of  coals;  sprinkle  a  little  pepper  over;  when  both  sides  are 
done,  put  them  on  a  hot  dish,  put  a  little  butter  over  and 

11 


162 


HOUSEHOLD. 


serve.  Or,  whilst  broiling,  dip  the  slices  several  times  into  a 
dish  of  hot  water. 

Salt  pork  is  very  nice  fried  thus:  Cut  it  in  thin  slices,  put 
them  in  the  frying-pan  with  hot  water  to  cover  them;  set  it 
over  the  fire,  let  it  boil  up  once,  then  pour  off  the  water,  shake 
a  little  pepper  over  the  meat,  and  fry  it  nicely  in  its  own  fat, 
both  sides;  then  take  it  up,  add  to  the  gravy  a  large  teaspoon- 
ful  of  flour,  stir  it  smooth;  then  put  to  it  a  cup  of  milk, 
stir  over  the  fire  for  a  few  minutes,  shake  pepper  over,  and  put 
it  in  the  dish  with  the  meat. 

Cold  boiled  potatoes,  sliced  thin,  may  be  fried  in  the  pan, 
after  pork  or  bacon,  and  served  with  it;  parsnips  boiled,  cut 
in  thin  slices  an  1  fried,  may  also  be  served  with  fried  salt  meat. 
Or,  having  boiled  some  cabbage  or  spinach,  and  pressed  all  the 
water  from  it,  cut  it  small,  put  it  on  a  steak  dish,  lay  the  fried 
meat  on  it,  and  pour  the  gravy  over.  Vinegar  is  generally 
eaten  with  the  vegetables. 

To  Fry  Ham. — Cut  some  large  slices  from  the  large  end 
of  the  ham,  take  off  the  skin,  put  them  in  a  frying-pan,  and 
pour  hot  water  over;  set  if  over  the  fire  and  let  it  boil  up  once, 
then  pour  the  water  off,  take  the  slices  up,  put  a  spoonful  of 
lard  in  the  frying-pan  and  let  it  become  hot;  dip  the  slices  in 
rolled  cracker  or  wheat  flour,  and  fry  them  a  nice  brown;  when 
un^  side  is  done,  turn  the  other;  then  take  them  on  a  dish,  put 
a  very  little  water  in  the  pan,  let  it  boil  up  once,  put  it  over 
the  meat.  Or,  if  a  flour  gravy  is  wanted,  make  a  thin  batter 
with  a  teaspoonful  of  flour  and  cold  water,  and  stir  it  into 
the  gravy  in  the  pan,  let  it  brown,  and,  if  too  thick,  put  a  little 
hot  water  to  it,  stir  it  smooth,  and  serve  with  the  meat. 

To  Broil  Ham. — Cut  some  slices  of  ham,  quarter  of  an 
inch  thick,  lay  them  in  hot  water  for  half  an  hour,  or  give 
them  a  scalding  in  a  pan  over  the  fire,  then  take  them  up  and 
lay  them  on  a  gridiron  over  bright  coals;  then  take  the  slices 
on  a  hot  dish,  butter  them  freely,  sprinkle  pepper  over  and 
serve.  Or,  after  scalding  them,  wipe  them  dry,  dip  each  slice 
in  beaten  egg,  and  then  into  rolled  crackers  and  fry  or  broil. 

Ham  Gravy. — When  a  ham  is  almost  done  with,  cut 
off  what  meat  remains  on  the  bone,  break  or  saw  the  bones 
small,  and  put  it  into  a  saucepan  wiih  hot  water  to  cover  it; 


HOUSEHOLD. 


163 


set  the  stewpan  over  the  fire  and  let  it  simmer  gently;  then 
strain  it,  add  a  little  pepper  and  fine  sage,  if  liked,  dredge  in  a 
tablespoonful  of  browned  flour,  and  add  a  bit  of  butter;  stir  it 
over  the  fire  for  a  few  minutes;  then,  having  toasted  some 
slices  of  bread  a  nice  brown,  lay  them  in  a  dish  and  serve  the 
gravy  over.    Or,  serve  ham  gravy  with  boiled  vegetables. 

Ham  and  Eggs  Fried. — Cut  some  nice  slices  of  ham,  put 
them  in  a  frying-pan,  cover  them  with  hot  water,  and  set  the 
pan  over  the  fire,  let  it  boil  up  once  or  twice,  then  take  out  the 
slices  and  throw  out  the  water;  put  a  bit  of  lard  in  the  pan,  dip 
the  slices  in  wheat  flour  or  rolled  crackers,  and,  when  the  fat  is 
hot,  put  them  in  the  pan,  sprinkle  a  little  pepper  over;  when 
both  sides  are  a  fine  brown,  take  them  on  a  steak  dish,  put  a 
little  boiling  water  into  the  pan,  and  put  it  in  the  dish  with  the 
meat. 

Now  put  a  bit  of  lard  the  size  of  a  large  egg  into  the  pan, 
add  a  saltspoonful  to  it,  let  it  become  hot;  break  six  or  eight 
eggs  carefully  into  a  bowl,  then  slip  them  into  the  hot  lard,  set 
th?  pan  ever  a  gentle  fire;  when  the  white  begins  to  set,  pa::  a 
knife  blade  so  as  to  divide  an  equal  quantity  of  white  to  each 
yolk,  cut  it  entirely  through  to  the  pan  that  they  may  cook  the 
more  quickly;  when  done,  take  each  one  up  with  a  skimmer 
'spoon,  and  lay  them  in  a  chain  around  the  meat  on  the  dish. 
Fried  eggs  should  not  be  turned  in  the  pan. 

Poached  Eggs  with  Fried  Ham. — Fry  the  ham  as  above 
directed,  take  a  clean  frying  or  omelet  pan,  nearly  fill  it  with 
boiling  water,  set  it  over  a  gentle  fire,  break  the  eggs  singly 
into  a  cup  and  slip  each  one  into  the  boiling  water,  cover  the 
pan  for  four  or  five  minutes;  when  done,  take  them  up  with  a 
skimmer  on  to  a  dish,  sprinkle  a  little  pepper  and  salt  over, 
add  a  small  bit  of  butter,  and  serve  in  a  dish  or  over  the  ham. 

Pork  and  Beans. — Take  two  quarts  of  dried  white  beans 
(the  small  ones  are  best),  pick  out  any  imperfections,  and  put 
them  to  soak  in  hot  water,  more  than  to  cover  them,  let  them 
remain  one  night;  the  next  day,  about  two  hours  before  dinner 
time,  throw  off  the  water,  have  a  pound  of  nicely  corned  pork; 
a  rib  piece  is  best;  put  the  beans  in  an  iron  dinner-pot,  score 
the  rind  or  skin  of  the  pork  in  squares  or  diamonds,  and  lay  it 
on  the  beans,  put  in  hot  (not  boiling)  water  to  cover  them,  add 


164 


HOUSEHOLD. 


a  small  dried  red-pepper,  or  a  saltspoonful  of  cayenne,  cover 

the  pot  close,  and  set  it  over  a  gentle  fire  for  one  hour;  then 
take  a  tin  basin  or  earthen  pudding-pan,  rub  the  inside  over 
with  a  bit  of  butter,  and  nearly  fill  it  with  the  boiled  beans, 
lay  the  pork  in  the  centre,  pressing  it  down  a  little,  put  small 
bits  of  butter  over  the  beans,  dredge  a  little  flour  over  them 
and  the  pork,  and  set  it  in  a  moderately  hot  oven  for  nearly 
one  hour. 

Serve  in  the  dish  in  which  it  was  baked,  thus:  Lay  a  nicely 
fringed  small  napkin  on  a  dinner  plate,  set  the  basin  or  pan  on 
that,  turn  the  corners  of  the  napkin  up  against  it,  and  keep  it 
in  place  by  sprigs  of  green  parsley  or  celery  leaves  on  the  plate 
under  it,  and  so  continue  a  wreath  around  the  dish,  concealing 
the  pan  entirely.    Serve  pickles  and  mashed  potatoes  with  it. 

Succotash. — Take  of  dried  sweet  corn  and  white  "beans, 
one  quart  of  dried  sweet  corn  to  one  or  two  of  beans.  Put  the 
beans  to  soak  in  a  basin  with  water  to  cover  them;  rinse  the 
corn  in  cold  water,  and  put  them  in  a  basin  with  water  to  cover 
it,  let  them  remain  until  the  next  day;  within  two  hours  of  din- 
ner time,  pour  the  water  from  the  beans,  pick  out  any  imper- 
fections, and  put  them  with  the  corn,  with  the  water  in  which 
it  is  soaked,  into  a  dinner-pot;  cut  a  pound  of  nicely  corned 
pork  in  thin  slices,  put  it  to  the  corn  and  beans,  and  put  over 
them  hot  water,  rather  more  than  to  cover  them,  add  a  very 
small  red  pepper,  or  a  saltspoonful  or  cayenne,  and  cover  the 
pot  close;  set  it  where  it  will  boil  very  gently,  for  an  hour 
and  a  half,  then  put  it  in  a  deep  dish,  add  a  bit  of  butter  to  it 
and  serve.  The  pork  may  be  scored,  and  not  cut  up,  if  pre- 
ferred, and  served  in  a  separate  dish. 

To  Boil  Salted  or  Corned  Beef. — Wash  the  brine  from 
a  piece  of  corned  beef  and  put  it  in  a  ppt  of  hot  (not  boiling) 
water,  take  off  the  scum  as  it  rises,  then  try  if  it  is  tender;  let 
it  boil  gently.  When  it  is  done,  take  it  up  and  press  it  between 
two  plates. 

Cabbage,  or  spinach,  or  some  other  greens,  are  generally 
boiled  with  salt  beef;  put  down  the  beef  in  time  that  it  may  be 
done  before  it  is  time  to  boil  the  vegetables,  and  set  it  to  press 
while  the  vegetables  are  boiling. 


HOUSEHOLr. 


165 


To  Prepare  the  Cabbage. — Take  off  the  discolored  out- 
side leaves,  and  cut  each  head  in  four;  look  well  between  the 
leaves  to  see  that  no  insects  are  secreted;  wash  the  quarters, 
and  put  them  in  the  water  in  which  the  meat  was  boiled;  set  it 
over  the  fire  and  let  it  boil  fast  for  three  quarters  of  an  hour; 
if  you  wish  the  potatoes  boiled  with  it,  choose  large,  equal 
sized  ones,  and  put  them  in  with  the  cabbage;  when  they  are 
done  take  the  potatoes  into  a  covered  dish,  put  the  cabbage 
into  a  cullender,  press  out  all  the  water.  If  you  wish  to  have 
the  meat  hot,  after  pressing  it,  put  it  into  the  pot  ten  minutes 
before  taking  up  the  vegetables.  Serve  the  cabbage  and  pota- 
toes in  covered  dishes,  and  the  meat  on  an  oval  dish. 

Parsnip  Stew. — Cut  half  a  pound  of  fat  salt  pork  or  bacon 
in  slices,  and  a  pound  of  beef  or  veal  in  bits,  put  them  in  a 
dinner-pot  with  very  little  water.  Scrape  some  parsnips,  and 
cut  them  in  slices  an  inch  thick,  wash  and  put  them  to  the 
meat;  pare  and  cut  six  small  sized  potatoes  in  halves.  Cover 
the  pot  close  and  set  it  over  a  bright "^fire  for  half  an  hour; 
then  dredge  in  a  tablespoonful  of  wheat  flour,  add  a  small  bit 
of  butter,  and  a  small  teaspoonful  of  pepper,  stir  it  in,  and  set 
it  over  the  fire  to  brown  for  fifteen  minutes.  Take  the  stew 
into  a  dish  and  serve. 

Lamb. — To  Choose  Lamb. — The  vein  in  the  neck  of  a  fore- 
quarter  of  a  lamb  will  be  a  fine  blue,  if  it  is  fresh;  if  it  is  of  a 
green  or  yellowish  color  it  is  stale. 

The  hind-quarter  first  becomes  tainted  under  the  kidney. 

A  fore-quarter  includes  the  shoulder,  neck  and  breast. 

The  pluck  is  sold  with  tKe  head,  liver,  heart  and  lights. 
The  melt  is  not  used  with  us. 

The  fry  contains  the  sweet-breads,  skirts,  and  some  of  the 
liver. 

Lamb  may  be  hashed,  stewed,  roasted,  fried,  broiled,  or 
made  in  a  pie,  the  same  as  veal. 

To  Broil  a  Breast  of  Lamb. — Have  a  clear,  bright  fire 
of  coals;  when  the  gridiron  is  hot  rub  it  over  with  a  bit  of  suet, 
then  lay  on  the  meat,  the  inside  to  the  fire  first,  let  it  broil 
gently;  when  it  is  nearly  cooked  through  turn  the  other  siae. 
let  it  brown  nicely,  put  a  good  bit  of  butter  on  a  steak  dish 


106 


HOUSEHOLD. 


work  a  large  teaspoonful  of  salt  and  a  small  one  of  pepper  into 
it,  lay  the  meat  upon  it,  turn  it  once  or  twice,  and  serve  hot. 
The  shoulder  may  be  broiled  in  the  same  manner. 

Lamb  Stewed  with  Peas. — Cut  the  scrag  or  breast  of 
lamb  in  pieces,  and  put  it  in  a  stewpan  with  water  enough  to 
cover  it.  Cover  the  stewpan  close,  and  let  it  simmer  or  stew 
for  fifteen  to  twenty  minutes;  take  off  the  scum,  then  add  a 
tablespoonful  of  salt  and  a  quart  of  shelled  peas;  cover  the 
stewpan  and  let  them  stew  for  half  an  hour;  work  a  small 
tablespoonful  of  wheat  flour  with  a  quarter  of  a  pound  of  but- 
ter, and  stir  it  into  the  stew;  add  a  small  teaspoonful  of 
pepper;  let  it  simmer  together  for  ten  minutes.  Serve  with 
new  potatoes,  boiled.  A  blade  of  mace  may  be  added  if 
liked. 

Quarter  of  Lamb  Roasted. — Wash  a  quarter  of  lamb 
with  cold  water,  mix  a  large  tablespoonful  of  salt,  and  a  heaping 
teaspoonful  of  pepper,  and  rub  it  well  over  every  part  of  the 
meat;  then  split  it,  or  lay  it  on  muffin  rings  or  a  trivet  in  a 
dripping-pan;  put  a  pint  of  water  in  the  pan  to  baste  with,  set 
it  before  the  fire  in  a  Dutch  oven  or  reflector,  or  in  a  hot  stove 
oven,  baste  very  often  after  it  begins  to  roast;  lay  it  so  that  the 
thickest  part  may  be  nearest  the  fire;  allow  fifteen  minutes  for 
each  pound  of  meat;  baste  with  the  water  in  the  pan  until 
nearly  done;  add  more  to  it  as  it  wastes,  then  put  to  it  a  quar- 
ter of  a  pound  of  butter,  baste  the  meat  with  it,  dredge  it  white 
with  flour,  stir  up  the  fire  to  brown  it. 

To  Prepare  a  Quarter  of  Lamb  For  Broiling. — Wash 
a  quarter  of  lamb  in  cold  water,  then  rub  it  all  over  with  a 
mixture  of  salt  and  pepper,  dredge  well  with  wheat  flour,  and 
put  in  a  pot  of  hot  (not  boiling)  water;  cover  the  pot  and  let 
it  boil  gently,  allowing  fifteen  minutes  for  each  pound  of  meat; 
take  off  the  scum  as  it  rises.  Served  with  boiled  potatoes  and 
parsley,  or  drawn  butter  sauce,  and  mint  sauce,  and  lettuce 
dressed.  Break  the  leaves  from  some  white  heart  lettuce  and 
rinse  each  one  in  cold  water,  then  cut  them  small,  put  a  tea- 
spoonful of  made  mustard  with  a  teaspoonful  of  sugar,  and 
the  same  of  oil,  beat  them  together  in  a  cup;  then  add  enough 
vinegar  to  fill  a  cup^  and  |.t)ur  it  over  the  lettuce. 


HOUSEHOLD.  167 

Mutton.— Observations  on  Mutton. — The  pipe  which 
runs  along  the  bone  inside  of  a  chine  or  saddle  of  mutton, 
must  be  taken  out.  If  it  is  to  be  kept  any  length  of  time,  wipe 
the  meat  perfectly  dry,  and  rub  pepper  over  it  in  every  part. 
Whenever  you  find  any  moisture,  wipe  it  dry,  rub  it  with  pep- 
per, and  dredge  flour  over.  The  kernels  should  be  taken  out 
by  the  butcher. 

Mutton  for  roasting  or  steaks  should  hang  as  long  as  it  will 
keep  without  tainting.  Let  it  hang  in  the  air  in  a  cool,  dry 
place.  Pepper  will  keep  flies  from  it.  The  chine  or  rib  bones 
should  be  wiped  every  day.  The  bloody  part  of  the  neck 
should  be  cut  off.  In  the  breast  the  brisket  changes  first.  In 
the  hind  quarter,  the  part  under  and  about  the  kidneys  is  first 
to  taint.  Mutton  for  stewing  or  broiling  should  not  be  so  long 
kept.  It  will  not  be  so  fine  a  color  if  it  is.  The  lean  of  mutton 
should  be  a  clear  red,  fine,  close  grain,  and  tender  to  the 
touch.  The  fat  should  be  firm  and  white.  Skewer  a  piece 
of  letter  paper  over  the  fat  of  mutton  whilst  roasting.  When 
nearly  done,  take  it  off. 

Haunch  of  Mutton. — Keep  the  haunch  as  long  as  you 
can,  and  have  it  sweet,  wash  it  in  vinegar  and  water  before 
dressing  it.  Before  putting  the  meat  to  the  fire,  rub  it  all  over 
with  a  mixture  of  pepper  and  salt;  make  a  stiff  paste  of  wheat 
flour  and  water,  roll  it  thin,  and  put  it  over  the  meat;  have  a 
large,  bright  fire,  and  set  the  meat  at  a  little  distance  from  it 
(allow  fifteen  minutes  to  each  pound  of  meat);  when  half  done, 
take  off  the  paste,  draw  it  nearer  the  fire,  and  baste  freely 
with  water  from  the  pan;  turn  it  so  that  every  part  may  be 
done;  half  an  hour  before  taking  it  up,  stir  up  the  fire,  put 
quarter  of  a  pound  of  butter  in  the  pan,  baste  with  it,  dredge 
the  meat  white  with  flour,  baste  again,  turn  the  meat  over, 
baste  freely,  and  dredge  more  flour  over,  and  baste  again;  the 
fire  must  be  bright  for  finishing.  When  done,  take  it  up,  put 
the  dripping-pan  over  the  fire,  cut  a  lemon  in  thin  slices  into 
it,  dredge  in  a  large  tablespoonful  of  browned  flour,  stir  it 
smooth  for  ten  minutes,  then  strain  into  a  gravy  tureen,  and 
serve  with  the  slices  of  lemon.  Or,  instead  of  a  lemon,  put  a 
wineglass  of  port  wine  to  the  gravy. 

Boiled  potatoes,  asparagus;  or  spinach,  dressed  celery,  and 
currant  jelly,  is  served  with  roast  mutton. 


168' 


HOUSEHOLa 


Putting  the  paste  over  the  meat  keeps  in  its  juices,  and 
therefore  makes  it  sweeter.  A  gravy  may  be  made  of  a  pound 
of  loin  of  mutton,  cut  small  md  simmered  in  a  pint  of  water 
till  reduced  to  half;  salt  it  a  little,  stir  in  a  teaspoonful  of 
browned  flour  and  a  little  pepper;  let  it  boil  up  once,  theu 
strain  it,  and  serve  with  the  meal  and  currant  jelly. 

A  Shoulder  of  MuTTON.'--Broil  a  shoulder  of  muttor.^ 
over  a  clear,  bright  fire  of  coals,  l«t  it  broil  gently,  putting  the 
inside  to  the  fire  first,  cover  it  with  i  tin;  when  nearly  done 
through,  turn  it;  let  it  brown  nicely,  when  it  is  done,  take  it 
on  to  a  hot  steak  dish,  sprinkle  a  smaP  tablespoonful  of  sal! 
and  a  teaspoonful  of  pepper  over;  butter  h  freely,  turn  it  once 
or  twice  in  the  seasoning,  turn  the  inside  do-vn,  cover  it  with  9 
tin  cover,  and  serve  hot,  with  boiled  hominy,  or  potatee.«,  fo^ 
breakfast.    The  shoulder  may  be  boned,  before  broiling. 

To  Broil  a  Breast  of  Mutton. — Parboil  a  breast  o." 
mutton,  then  wipe  it  dry,  and  broil  it  as  directed  for  shoulder. 

Mutton  Chop  Fried. — Cut  some  fine  mutton  chops  with- 
out much  fat;  rub  over  both  sides  with  a  mixture  of  salt  and 
pepper,  dip  them  in  wheat  flour  or  rolled  crackers,  and  fry  in 
hot  lard  or  beef  drippings;  when  both  sides  are  a  fine  brown, 
take  them  on  a  hot  dish,  put  a  wineglass  of  hot  water  in  the 
pan,  let  it  become  hot,  stir  in  a  teaspoonful  of  browned  flour, 
let  it  boil  up  once,  and  serve  in  the  pan  with  the  meat.  A 
tablespoonful  of  currant  jelly  may  be  stirred  into  the  gravy,  or 
a  wineglass  of  port  wine  instead  of  water.  Or,  cut  a  lemon  in 
thin  slices,  take  out  the  pits,  and  fry  them  brown  with  a  bit  of 
butter  in  the  pan,  dredge  in  a  teaspoonful  of  browned  flour, 
add  a  wineglass  of  hot  water,  stir  it  for  a  few  minutes  over 
the  fire,  then  serve  in  the  dish  with  the  meat. 

Leg  of  Mutton  Boiled. — Wash  a  leg  of  mutton,  dredge 
it  well  with  flour,  and  wrap  it  in  a  cloth,  then  put  it  in  a  pot  of 
hot  water,  and  boil  according  to  its  weight.  Serve  with  drawn 
butter  or  parsley  sauce,  with  boiled  vegetables  and  pickles. 

Eggs. — To  Choose  Eggs. — Fresh  eggs,  when  held  to  the 
light,  the  white  will  look  clear,  and  the  yellow  distinct;  if  not 
good,  they  will  have  a  clouded  appearance. 

When  eggs  are  stale,  the  white  will  be  thin  and  watery,  and 


HOUSEHOLD. 


169 


the  yolk-. will  not  be  a  uniform  color,  when  broken;  if  there  is 
no  mustiness,  or  disagreeable  smell,  eggs  in  this  state  are  not 
unfit  for  making  cakes,  puddings,  etc. 

Eggs  for  boiling  should  be  as  fresh  as  possible;  a  new  laid 
egg  will  generally  recommend  itself,  by  the  delicate  transpa- 
rency of  its  shell. 

To  Boil  Eggs. — ^Wash  the  shells  clean  in  cold  water  be- 
fore boiling;  have  a  stewpan  of  boiling  water,  into  which  put 
the  eggs;  keep  it  boiling — four  minutes  for  very  soft — five, 
that  the  yolk  only  may  be  soft — six  minutes  will  boil  the  yolk 
hard,  for  eating.  Eight  minutes  are  required  to  boil  eggs  for 
salad  or  garnish.  When  done,  take  them  from  the  boiling 
water,  into  a  basin  of  cold  water,  which  will  prevent  the  yolk 
turning  dark  or  black. 

Egg  Omelet. — Five  well-beaten  eggs,  one  and  a  half  cups 
of  milk,  three  tablespoonfuls  of  flour;  mix  the  flour  in  a  little 
milk,  and  rub  smooth,  then  add  milk  and  flour  to  eggs,  and 
beat  well  together;  grease  well  with  lard  a  frying-pan;  put  in 
when  not  very  hot,  a  large  teaspoonful,  it  will  cover  about  half; 
turn  with  knife  when  light  brown,  and  roll  up  as  it  browns. 

Ham  Omelet. — One-half  pint  of  milk,  two  teaspoonfuls 
of  flour,  three  teaspoonfuls  of  cracker  crumbs,  six  eggs.  Put 
thinly  and  evenly  over  the  griddle;  then  immediately  scatter 
over  it  finely  minced  ham.  Double  it,  then  fold  again  in  a 
quarter  circle. 

Omelet. — Set  a  smooth  frying-pan  on  the  fire  to  heat; 
break  five  eggs  into  a  bowl;  put  butter  the  size  of  an  egg  into 
a  heated  pan,  give  twelve  strong  beats  to  your  eggs,  and,  when 
the  butter  begins  to  boil,  pour  in  the  eggs.  Draw  up  the  eggs 
from  the  bottom  of  the  pan,  but  do  not  stir,  simply  shake  the 
pan.  When  the  bottom  is  well  done,  and  the  top  a  little  soft,, 
fold  over  and  put  on  a  platter.  Serve  immediately.  This  may 
be  varied  by  the  addition  of  three  tablespoonfuls  of  milk. 

Baked  Eggs. — Six  eggs,  four  tablespoonfuls  of  good  gravy, 
veal,  beef  or  poultry;  the  latter  is  particularly  nice;  one  hand- 
ful of  bread  crumbs,  six  rounds  of  buttered  toast  or  fried 
bread.  Put  the  gravy  into  a  shallow  baking  dish,  break  the 
eggs  into  this,  pepper  and  salt  them,  and  strew  the  bread 


HOUSEHOLD. 


crumbs  over  them.  Bake  for  five  minutes  in  a  quick  oven. 
Take  up  the  eggs  carefully,  one  by  one,  and  lay  upon  the  toast, 
which  must  be  arranged  on  a  hot,  flat  dish.  Add  a  little 
cream,  and,  if  you  like,  some  very  finely  chopped  parsley  and 
onion  to  the  gravy  left  in  the  baking  dish,  and  turn  it  into  a 
saucepan.    Boil  up  once  quickly,  aud  pour  over  the  eggs. 

Eggs  Sur  le  Prat. — Six  eggs,  one  tablespoonful  of  but- 
ter, or  nice  dripping,  pepper  and  salt  to  taste.  Melt  the  butter 
on  a  stone  china  or  tin  plate,  or  shallow  baking  dish.  Break 
the  eggs  carefully  into  this,  dust  lightly  with  pepper  and  salt, 
and  put  into  a  moderate  oven  until  the  whites  are  well  set. 
Serve  in  the  dish  in  which  they  were  baked. 

Eggs  Poached  in  Balls. — Put  three  pints  of  boiling 
water  into  a  stewpan;  set  it  on  a  hot  stove  or  coals;  stir  the 
water  with  a  stick  until  it  runs  rapidly  around,  then  having 
broken  an  egg  into  a  cup — taking  care  not  to  break  the  yolk — 
drop  it  into  the  whirling  water,  continue  to  stir  it  until  the  egg 
is  cooked;  then  take  into  a  dish  with  a  skimmer  and  set  it  over 
a  pot  of  boiling  water;  boil  one  at  a  time,  until  you  have 
enough.  These  will  remain  soft  for  a  long  time.  Or,  put 
some  hot  water  in  a  frying  pan;  break  in  the  eggs;  let  it  set 
over  the  fire,  without  boiling,  until  they  are  done;  then  serve 
on  toast 

Sweet-Breads. — Veal  Sweet-Breads — Spoil  very  soon; 
the  moment  they  come  from  the  butcher's  they  should  be  put 
in  cold  water  to  soak  for  about  an  hour;  lard  them  or  draw  a 
lardoon  of  pork  through  the  centre  of  each  one;  put  into  salt 
boiling  water  or  stock  and  let  boil  for  fifteen  or  twenty  min- 
utes; throw  them  into  cold  water  for  only  a  few  moments,  they 
will  now  be  firm  and  white;  remove  carefully  the  skinny  portion 
and  pipes. 

Sweet-Breads  Stewed. — Wash  carefully,  remove  all  bits 
of  skin  and  fatty  matter,  cover  with  cold  water  and  heat  to  a 
boil;  pour  off  the  hot  water  and  cover  with  cold  until  the 
sweet-breads  are  firm.  If  liked,  add  butter  as  for  frying  before 
you  put  in  the  second  water;  stir  in  a  very  little  water  the 
second  time.  When  they  are  tender,  add  for  each  sweet-bread 
a  heaping  teaspoonfui  of  butter,  a  little  chopped  parsley,  pep- 


HOUSEHOLD. 


171 


per,  salt,  and  a  little  cream„  Let  them  simmer  In  this  gravy 
for  five  minutes.  Send  to  table  in  a  covered  dish  with  the 
gravy  poured  over  them. 

Sweet-Breads  Roasted.  —  Parboil  and  put  into  cold 
water  for  fifteen  minutes;  change  to  more  cold  water  for  five 
minutes  longer;  wipe  perfectly  dry,  lay  them  in  a  dripping-pan 
and  roast,  basting  with  butter  and  water  until  they  begin  to 
brown;  then  withdraw  them  for  an  instant,  roll  in  beaten  egg, 
then  in  cracker  crumbs,  and  return  to  the  fire  for  ten  minutes 
longer,  basting  meanwhile  twice  with  melted  butter.  Keep  hot 
in  a  dish  while  you  add  to  the  dripping  half  a  cup  of  hot  water, 
some  chopped  parsley,  a  teaspoonful  of  browned  flour  and  the 
juice  of  half  a  lemon.  Pour  over  the  sweet-breads  and  serve 
at  once. 

Broiled  Sweet-Breads. — Parboil  and  blanch  by  putting 
them  first  in  hot  water  and  keeping  it  at  a  fast  boil  for  five 
minutes.  Then  plunging  it  into  ice  cold  water,  a  little  salted. 
When  the  sweet-breads  have  lain  in  this  ten  minutes,  wipe 
them  very  dry,  and  with  a  sharp  knife  split  them  each  in  half 
lengthwise.  Broil  on  a  clear,  hot  fire,  turning  every  minute  as 
they  begin  to  drip.  Have  ready  on  a  deep  plate  some  melted 
butter,  well  salted  and  peppered,  mixed  with  catsup  or  pungent 
sauce.  When  the  sweet-breads  are  done  to  a  fine  brown,  lay 
them  in  this,  turning  them  over  several  times,  and  set  covered 
in  a  warm  oven.  Lay  toast  upon  a  plate  or  chafing-dish  and  a 
sweet-bread  on  each,  and  pour  the  hot  butter,  in  which  they 
have  been  lying,  over  them,  and  send  to  the  table. 

Vegetables. — Potatoes. — To  be  able  to  boil  a  potato  per- 
fectly is  one  of  the  tests  of  a  good  cook,  there  being  nothing 
in  the  whole  range  of  vegetables  which  is  apparently  so  difficult 
to  accomplish.  Like  the  making  of  good  bread,  nothing  is 
simpler  when  once  learned.  A  good,  boiled  potato  should  be 
white,  mealy,  and  served  very  hot.  If  the  potatoes  are  old, 
peel  thinly  with  a  sharp  knife;  cut  out  all  spots,  and  let  them 
lie  in  cold  water  some  hours  before  using.  It  is  more  econom- 
ical to  boil  before  peeling,  as  the  best  part  of  the  potato  lies 
next  the  skin;  but  most  prefer  them  peeled.  Put  on  in  boiling 
water,  allowing  a  teaspoonful  of  salt  to  every  quart  of  water. 


HOUSEHOLD, 


M  edinin  sized  potatoes  will  boil  in  half  an  hour.  Let  them  be 
as  nearly  of  a  size  as  possible,  and,  if  small  and  large  are 
cooked  at  the  same  time,  put  on  the  large  ones  ten  or  fifteen 
minutes  before  the  small.  When  done,  pour  off  every  drop 
of  water;  cover  with  a  clean  towel,  and  set  on  the  back  of  the 
range  to  dry  for  a  few  minutes  before  serving.  The  poorest 
potato  can  be  made  tolerable  by  this  treatment.  Never  let 
them  wait  for  other  things,  but  time  the  preparation  of  dinner 
so  that  they  will  be  ready  at  the  moment  needed.  New  pota- 
toes require  no  peeling,  but  should  merely  be  well  washed  and 
rubbed. 

Potato  Snow.—  Mash  fine,  and  rub  through  a  colan- 
der into  a  very  hot  dish,  being  careful  not  to  press  it  down  in 
any  way,  and  serve  hot  as  possible. 

Browned  Potato. — Mash  well  boiled  potatoes  finely;  mix 
with  them,  as  you  do  so,  a  palatable  allowance  of  butter  and 
salt;  nice  beef  drip  :ing  will  do  instead  of  buti-er;  put  into  tin 
baking  plates,  and  set  in  a  hot  oven  till  well  browned.  Give 
them  twenty  minutes'  time. 

Cream  Potato. — Mash  finely;  salt  well;  stir  in  a  cupful 
of  scalded  cream  to  a  dishful  made  with  ten  large  sized  pota- 
toes; add  a  little  butter,  by  taste.  Do  all  this  in  the  hot  pan 
they  were  steamed  off  in.  Keep  hot  over  the  fire,  where  it  can- 
not burn.    Serve  as  soon  as  possible. 

Rice. — Wash  and  rinse  repeatedly  in  cold  water,  till  very 
white.  Pick  out  all  discolored  grains,  and  other  refuse  articles. 
The  best  rice  ought  not  to  need  much  picking  over.  Let  it 
soak  in  the  last  water  an  hour  or  more.  Drain  off  all  the 
water,  and  dry  the  rice  on  a  large  towel.  Prepare  it  long 
enough  beforehand  to  allow  of  its  remaining  awhile  spread  out 
on  the  cloth  to  dry  more  perfectly.  It  must  not  dry  hard; 
simplj^let  all  the  actual  water  be  absorbed  from  it,  leaving  the 
kernels  separate,  and  with  a  beginning  of  swelling  and  soft- 
ning  from  the  moisture.  Have  a  kettle  with  a  good  deal  of 
boiling  water  in  it.  The  rice  must  have  room  to  scatter  in  it 
as  it  boils.  See  that  it  does  scatter,  by  frequently  stirring  it  up 
from  the  bottom  with  a  fork.  Never  stir  rice  with  a  spoon. 
Let  it  boil  fifteen  minutes;  then  try  a  grain  or  two  by  tasting; 


HOUSEHOLD. 


173 


tne  moment  you  find  it  tender  enough  to  bite  through  without 
any  feeling  of  hardness  or  rawness,  take  the  kettle  off,  and 
pour  the  water  away  through  a  fine  colander  or  vegetable 
strainer.  Set  the  strainer,  with  the  rice  in  it,  on  the  back  of  the 
stove  for  about  ten  minutes,  to  let  the  grains  dry  perfectly. 

All  depends  upon  the  plenty  of  water,  and  the  instant 
watching  of  the  rice  to  detect  the  exact  point  of  its  sufficient 
softening.  It  must  not  boil  a  minute  af ter  you  can  bite  it  as 
before  said. 

Macaroni. — Wash  and  soak  like  rice,  having  broken  it  up 
into  lengths  of  six  or  eight  inches.  Wipe  dry  and  put  into  a 
plenty  of  boiling  water.  Boil  half  an  hour,  in  salted  water. 
Meanwhile,  for  an  average  dishful,  cream  two  tablespoonfuls  of 
butter,  scald  a  teacupful  of  cream,  or  rich  milk,  stir  the  hot 
cream  gradually  to  the  butter,  adding  a  heaping  saltspoonful  of 
salt.  Do  not  mix  these  till  the  macaroni  is  ready  to  be  taken 
up.  Turn  off  all  the  water  carefully  from  the  macaroni,  pour 
the  butter  and  cream  upon  it  in  the  kettle,  and  set  it  back  on 
the  fire  to  turn  it  over  in  the  dressing.  Then  dish  for  the 
table. 

Tomatoes. — Stewed:  Pour  boiling  water  over  them,  to 
take  the  skins  off.  Peel  them  nicely  and  cut  them  up.  Put 
them  into  a  saucepan  with  a  little  butter,  allow  a  round  table- 
spoonful  to  half  a  dozen  tomatoes;  salt,  half  a  t^aspoonful  to 
as  many;  and  a  sprinkle  of  pepper.  Stew  three  quarters  of  an 
hour.  As  they  boil,  after  cooking  about  half  an  hour,  dredge 
over,  and  stir  in,  two  or  three  sprinkles  of  flour.  Or,  if  you 
prefer,  scatter  and  stir  in  fine  cracker  crumbs,  until  thickened 
a  little. 

Fried:  Mix  together  in  a  dish  a  little  flour,  pepper,  and 
salt.  A  pinch  of  pepper  and  a  large  saltspoonful  of  salt  to 
three  tablespoonfuls  of  flour.  Slice  the-tomatoes  without  skin- 
ning; lay  each  slice  in  the  flour  turning  it  over  to  flour  it  well; 
or  put  your  flour,  pepper,  and  salt  into  a  little  sifter  or  sprink- 
ler, and  dredge  each  tomato  slice  on  both  sides. 

Put  enough  butter  into  a  frying-pan  to  cover  the  bottom 
when  melted,  let  it  heat  till  it  sizzles,  and  then  lay  in  the  slices 
of  tomato.    Fry  brown. 


174 


HOUSEHOLD 


Broiled;  Slice  the  tomatoes  without  peeling.  See  that 
your  fire  is  clear  and  hot.  Put  the  slices  in  a  wire  toaster,  and 
toast,  carefully,  like  bread,  or  like  broiling  steak;  turning  often, 
to  keep  the  juice  in.  Bring  them  to  a  nice,  decided  brown  on 
both  sides.  Lay  the  slices  in  a  dish,  dropping  on  the  middle 
of  each  one  a  bit  of  butter,  and  giving  it  a  dust  of  salt  and  pep- 
per.   Send  to  the  table  as  hot  as  possible. 

Baked:  Scald,  peel,  and  slice.  Butter  a  baking  dish.  Have 
ready  a  cupful  of  fine  cracker  crumbs.  Put  a  layer  of  toma- 
toes in  the  dish,  sprinkle  them  with  pepper  and  salt,  the  former 
cautiously;  drop  a  bit  of  butter  on  each  slice,  and  strew  cracker 
crumbs  over  the  whole.  Proceed  in  this  way  until  you  have 
used  all  your  tomatoes,  or  filled  the  dish.  Finish  with  a  good 
sprinkle  of  crumbs,  and  drop  bits  of  butter  over  the  top.  Bake 
an  hour. 

Canned  tomatoes:  May  be  stewed  or  baked  in  the  same 
way  as  fresh  ones. 

Cauliflower. — Pick  off  the  leaves;  trim  down  the  stalk; 
put  the  cauliflower  in  cold  water.  An  hour  before  dinner,  put 
it  into  a  large  porcelain  kettle,  or  nice  tin  boiler,  with  a  great 
deal  of  boiling  water,  salted.  Let  it  boil  steadily,  but  not  in  a 
furious  manner,  to  toss  and  bruise  it,  for  one  hour.  Prepare 
for  it  a  cream  butter  sauce,  without  the  spicing  of  mace.  Take 
up  the  cauliflower  carefully,  with  a  large  vegetable  skimmer  or 
wire  ladle.  Put  it  in  the  dish  for  table,  and  pour  over  it  the 
cream  sauce. 

Cabbage. — Wash  it,  examining  it  carefully,  and  stripping 
off  the  old  outside  leaves.  Let  it  lie  for  an  hour  or  two,  as 
convenient,  in  cold  water.  Put  it  into  a  large  potful  of  boiling 
water.  Have  a  plenty  more  of  boiling  water,  to  renew  with, 
as  below.  When  it  has  boiled  half  long  enough — see  "Time- 
Table,"  for  old  and  young  cabbages — turn  away  all  the  water, 
and  fill  the  pot  with  more;  throwing  in  two  or  three  spoonfuls 
of  salt.  Let  it  boil  the  remainder  of  the  time,  then  take  it  out 
carefully  upon  a  drainer,  let  the  water  run  from  it,  and  serve. 
A  drawn  butter  sauce  is  nice,  poured  over  it.  Or,  when  well 
boiled,  chop  it  fine,  put  it  in  a  saucepan,  stir  butter  with  it, 
and  sprinkle  in  a  little  pepper,  put  it  on  the  fire,  and  stir  it  till 
boiling  hot  again.    Or,  chop  and  dress  like  cauliflower. 


HOUSEHOLD. 


176 


Fried  Potatoes. — Pare  and  slice  the  potatoes  thin — if 
sliced  in  small  flakes  they  look  more  inviting  than  when  cut  in 
larger  pieces — keep  in  ice  water  two  or  three  hours;  then  drain 
them  dry,  or  dry  them  on  a  crash  towel,  and  drop  them  into 
boiling  lard;  when  nearly  done  take  them  out  with  a  skimmer 
and  drain  them.  Let  them  get  cold,  and  then  drop  them 
again  into  boiling  lard,  and  fry  until  well  done.  This  last 
operation  causes  them  to  swell  up  and  puff  out;  sprinkle  with 
salt,  and  serve  hot — our  recipe  says;  but  many  like  them  cold 
as  a  relish  for  tea  or  with  cold  meats. 

Saratoga  Potatoes. — Peel  good  sized  potatoes  and  cut 
as  thin  as  your  cabbage  cutter  will  slice  them,  and  throw  into 
cold  water.  After  soaking  an  hour  wipe  them  dry,  and  drop 
into  boiling  lard  until  a  light  brown.  Skim  them  out  into  a 
colander  and  sprinkle  with  salt  while  hot.  A  wire  basket  is 
better  to  boil  in,  if  you  have  it. 

Potato  Puff. — Stir  two  cupfuls  of  mashed  potatoes,  two 
tablespoonfuls  of  melted  butter  and  some  salt  to  a  light,  fine  and 
creamy  condition;  then  add  two  eggs,  well  beaten  (separately) 
and  six  tablespoonfuls  of  cream;  beat  it  all  well  and  lightly 
together;  pile  it  in  a  rocky  form  on  a  dish;  bake  it  in  a  quick 
oven  until  nicely  colored;  it  will  puff  up  quite  light 

Creaming  Potatoes, —  Slice  cold  boiled  potatoes  very 
thin,  have  ready  a  saucepan  of  boiling  milk,  in  which  place  the 
potatoes,  with  salt,  a  good  sized  piece  of  butter,  and  while  boil- 
ing, thicken  with  flour,  mixed  with  water,  stirring  until  delicate 
and  creamy;  when  ready  dish  for  the  table.  The  goodness  of 
this  dish  depends  much  upon  catering,  just  when  ready;  ten 
minutes  being  sufficient  to  prepare  it. 

Oyster  Plant. — Scrape  the  loot,  dropping  each  into  cold 
water  as  soon  as  cleaned.  Exposure  to  the  air  blackens  them. 
Cut  in  pieces  an  inch  long,  put  into  a  saucepan  with  hot  water 
to  cover  them,  and  stew  until  tender.  Turn  off  the  water  and 
add  soup  stock  enough  to  cover  them.  Stew  ten  minutes 
after  this  begins  to  boil;  put  in  a  great  lump  of  butter  cut  into 
bits  and  rolled  in  flour.    Boil  up  once,  and  serve. 

Fried  Salsify  or  Mock  Oysters.  —  Scrape  the  roots 
thoroughly  and  lay  in  cold  water  ten  or  fifteen  minutes.  Boil 


176 


H0USEH01.D- 


whole  until  tender,  and,  when  cold,  mash  with  a  wooden  spoon 
to  a  smooth  paste,  picking  out  all  the  fibers.  Moisten  with  a 
little  milk,  add  a  tablespoonful  of  butter,  and  an  egg  and  a  half 
for  every  cupful  of  salsify.  Beat  the  egg  light.  Make  into 
round  cakes,  dredge  with  flour  and  fry  browc. 

Cooking  Carrots. — Cut  the  carrots  in  small  pieces  and 
stew  in  a  little  water  until  tender;  pour  off  what  water  is  left; 
put  in  milk  enough  to  make  a  sauce,  and  a  good  lump  of 
butter  rolled  in  flour;  boil  up  again  altogether,  having  added 
salt  and  pepper  to  taste.  Celery  is  excellent  prepared  in  the 
same  way. 

Potato  Fritters. — Mash  and  rub  through  a  colander  six 
good  boiled  potatoes;  add  a  little  salt,  two  tablespoonfuls  of 
flour,  one  egg  and  the  yolks  of  two  others;  beat  the  reserved 
whites  to  a  stiff  froth  and  stir  it  into  the  other  ingredients, 
after  they  are  well  mixed;  have  ready  a  spider  of  hot  lard, 
and  drop  by  the  spoonful,  and  boil  as  other  fritters.  This  is  a 
delicious  breakfast  dish. 

Mashed  Potatoes. — Potatoes  are  not  good  for  mashing 
until  they  are  full  grown;  peel  them  and  lay  them  in  water  for 
an  hour  or  more  before  boiling,  for  mashing. 

Old  potatoes,  when  unfit  for  plain  boiling,  may  be  served 
mashed;  cut  out  all  imperfections,  take  off  all  the  skin  and  lay 
them  in  cold  water  for  one  hour  or  more;  then  put  them  into  a 
dinner  pot  or  stewpan,  with  a  teaspoonful  of  salt,  cover  the 
stewpan  and  let  them  boil  for  half  an  hour  unless  they  are 
large,  when  three-quarters  of  an  hour  will  be  required;  when 
they  are  done,  take  them  up  with  a  skimmer  into  a  wooden  bowl 
or  tray,  and  mash  them  fine  with  a  potato-beetle;  melt  a  piece 
of  butter  the  size  of  a  large  egg  into  half  a  pint  of  hot  milk, 
mix  it  with  the  mashed  potatoes  until  it  is  thoroughly  incorpor- 
ated, and  a  smooth  mass;  then  put  it  in  a  deep  dish,  smooth 
the  top  over,  and  mark  it  neatly  with  a  knife;  put  pepper  over 
and  serve.  The  quantity  of  milk  used  must  be  in  proportion 
to  the  quantity  of  potatoes. 

Mashed  potatoes  may  be  heaped  on  a  flat  dish;  make  itjn  a 
crown  or  pineapple;  stick  a  sprig  of  green  celery  or  parsley  in 
the  top;  or,  first  brown  it  before  the  fire  or  in  an  oven. 
Mashed  potatoes  may  be  made  a  highly  ornamental  dish;  after 


HOUSEHOLD, 


177 


shaping  it  as  taste  may  direct,  trim  the  edge  of  the  plate  with 
a  wreath  of  green  celery  leaves  or  parsley;  or  first  brown  the 
outside  before  the  fire  or  in  an  oven. 

Hashed  Potatoes. — Peel  and  chop  some  cold  boiUn 
potatoes,  put  them  into  a  stewpan  with  a  very  little  milk  or 
water  to  moisten  them,  put  to  them  a  small  bit  of  butter  and 
pepper  and  salt  to  taste,  cover  the  stewpan  close,  and  set  it 
over  a  gentle  fire  for  ten  or  fifteen  minutes;  stir  them  once  oi 
twice  whilst  cooking.    Serve  hot  for  breakfast. 

Sweet,  or  Carolina  Potatoes. — The  best  sweet  potatoes 
jire  from  the  Southern  States;  those  raised  in  New  Jersey  are 
riot  nearly  as  sweet  as  those  from  the  South. 

The  best  manner  of  serving  sweet  potatoes  is  roasted  ©r 
baked. 

To  Bake  Sweet  Potatoes. — Wash  them  perfectly  clean, 
wipe  them  dr/,  and  bake  in  a  quick  oven,  according  to  their 
size — half  an  hour  for  quite  small-sized,  three-quarters  for 
larger,  and  a  full  hour  for  the  largest.  Let  the  oven  have  a 
good  heat,  and  do  not  open  it  unless  it  is  necessary  to  turn 
them,  until  they  are  done. 

Roasted  Sweet  Potatoes. — Having  washed  them  clean 
and  wiped  them  dry,  roast  them  on  a  hot  hearth  as  directed  for 
common  potatoes,  or  put  them  in  a  Dutch  oven,  or  tin  reflector. 
Roasted  or  baked  potatoes  should  not  be  cut,  but  broken  open 
and  eaten  from  the  skin,  as  from  a  shell. 

To  Boil  Sweet  Potatoes. — Wash  them  perfectly  clean, 
put  them  into  a  pot  or  stewpan,  and  pour  boiling  water  over 
to  cover  them;  cover  the  pot  close,  and  boil  for  half  an  hour, 
or  more  if  the  potatoes  are  large;  try  them  with  a  fork;  when 
done,  strain  off  the  water,  take  off  the  skins,  and  serve. 

Cold  sweet  potatoes  may  be  cui  in  slices  across  or  length- 
wise, and  fried  or  broiled  as  common  potatoes;  or  they  maybe 
cut  in  half  and  served  cold.  Sweet  potatoes  are  made  pie  of, 
the  same  as  pumpkin  pie. 

Young  Turnips. — Cut  off  the  greeii  leaves  of  new  turnips, 
leaving  an  inch  or  more  of  the  stalk;  pare  them,  and  trim  them 
neatly,  put  them  into  a  pot  of  boiling  water,  with  a  teaspoonful 
of  salt;  cover  the  pot,  and  let  them  boil  fast  for  half  an  hour 
12 


178 


HOUSEHOLD. 


or  until  perfectly  tender;  put  butter  and  pepper  over,  and  serve 
hot.    Or  serve  with  drawn  butter  over. 

RUTA  Baga — Or  large  winter  turnip,  may  be  cut  in  quar- 
ters or  slices,  and  boiled  with  meat,  and  served  with  a  little 
butter  and  pepper  over;  or  boil  in  water  with  a  little  salt;  take 
off  the  thick  outside  rind,  and  cut  them  in  quarters  and  slices^ 
and  boil  them  for  half  an  hour  or  more,  until  they  are  soft', 
then  drain  off  the  water  and  mash  them  iine,  add  a  bit  of  but- 
ter and  pepper  to  taste,  work  them  smooth,  then  put  them  into 
a  covered  dish,  smooth  the  upper  surface  over,  and  mark  it 
with  a  knife-blade  in  flutes,  meeting  in  the  centre,  or  make  it 
in  a  pyramid  or  pineapple,  and  serve. 

Summer  Squash. — Young  green  squashes  must  be  fresh  to 
be  fit  for  eating;  if  they  are  so,  the  outside  will  be  crisp  when 
cut  with  the  nail.  Cut  them  in  quarters,  and  if  not  very  tender, 
pare  off  the  outside  skin;  take  the  seed  and  strings  from  the 
inside,  and  cut  the  squashes  small;  then  put  them  into  a  stew- 
pan,  with  a  teaspoonful  of  salt  to  a  common-sized  squash; 
pour  boiling  water  on  nearly  to  cover  them,  cover  the  stewpan, 
and  let  them  boil  fast,  until  they  are  tender;  half  an  hour  is 
generally  enough;  take  them  from  the  water  into  a  colander 
with  a  skimmer,  press  the  water  from  them,  then  take  them  on 
to  a  dish,  mash  them  smooth,  add  a  bit  of  butter  and  pepper  to 
taste,  put  them  into  a  dish  and  serve. 

Winter  Squash. — Cut  the  large  yellow  or  winter  squash 
small,  take  off  the  outside  skin  and  the  inside  strings  and  seeds; 
then  put  it  into  a  stewpan,  with  hot  water  to  cover  it;  cover 
the  stewpan  for  half  an  hour  or  longer  until  they  are  tender; 
take  them  into  a  colander  with  a  skimmer,  press  out  the  water; 
then  take  them  into  a  dish  and  mash  them  perfectly  smooth; 
add  a  good  bit  of  butter,  and  pepper  and  salt  to  taste;  make  it 
in  a  neat  form,  the  same  as  mashed  turnips  or  potatoes,  but  do 
not  brown  it;  put  pepper  over  in  spots,  and  garnish  with. sprigs 
of  parsley,  or  celery  leaves,  if  you  wish  it  ornamental. 

Sprouts  and  Greens. — Cabbage  sprouts,  young  beet  tops, 
and  the  green  leaves  of  young  turnips,  or  boiled  with  salt  meats^ 
or  in  clear  water,  with  a  little  salt. 

Beets, — Winter  beets  should  be  put  in  cold  water  over 


HOUSEHOLD. 


night  to  take  off  the  earthy  taste  which  they  are  apt  to  havej 
before  boiling  wash  them  clean,  put  them  into  a  pot  of  boiling 
water,  and  boil  fast;  if  not  very  large,  one  hour  will  be  sufficient 
for  them;  should  they  be  very  large,  one  hour  and  a  half  or  two 
hours  will  be  required;  when  done,  take  them  into  a  pan  of  cold 
water,  rub  the  skins  off  with  the  hands,  and  cut  them  in  thin 
slices;  put  them  into  a  deep  dish,  strew  a  little  salt  and  pepper 
over,  and  pour  on  cold  vinegar  nearly  to  cover  them;  prepare 
them  an  hour  before  serving,  with  roasted  or  fried  meat;  if  to 
be  served  with  cold  or  boiled  meat,  make  a  cup  of  vinegar  hot, 
put  a  large  tablespoonful  of  butter  to  it;  add  pepper  and  salt  to 
taste,  and  serve  hot.  Winter  beets  may  be  cut  in  halves  or 
quarters,  and  pickled  by  covering  them  with  cold  vinegar. 

Beets  must  be  washed,  but  never  cut  before  boiling,  else 
they  will  lose  their  fine  color. 

Spinach. — Take  off  every  discolored  leaf  from  the  bunches; 
put  them  into  a  large  pan  or  pail  of  water,  and  wash  each  clus- 
ter of  leaves  separately,  shaking  it  well  in  the  water,  otherwise 
it  will  be  gritty  and  sandy;  washing  it  in  this  way  through  two 
waters,  will  generally  be  enough;  have  a  large  kettle  of  water 
boiling  fast,  put  in  the  spinach;  cover  the  pot  and  let  it  boil 
fast  for  fifteen  minutes,  it  will  sink  when  done;  then  take  it  into 
a  colander  wi^h  a  skimmer,  press  the  water  from  it,  cut  it 
small  with  a  knife,  press  it  again,  put  a  good  bit  of  butter  and 
a  little  pepper  to  suit;  put  it  into  a  deep  dish,  smooth  the  sur- 
face over,  let  it  rise  high  in  the  center,  cut  a  cold  boiled  egg  in 
slices  and  lay  them  over,  serve  hot  with  a  cover;  or  it  may  be 
served  on  a  flat  dish;  put  it  neatly  on,  lay  hard  boiled  and 
sliced  egg  over.  Spinach  is  boiled  with  salt  beef,  pork  or  ham. 
After  the  meat  is  done,  take  it  up  and  press  it  between  two 
plates  that  it  may  be  cut  nicely;  meanwhile  put  the  spinach 
into  the  pot,  let  it  boil  fast  for  fifteen  minutes,  then  take  it  into 
a  colander,  press  all  the  water  from  it,  cut  it  small  and  serve 
with  the  meat.  To  be  served  with  fried  meat  and  gravy;  boil 
it  in  water  with  a  teaspoonful  of  salt,  press  the  water  from  it 
and  serve. 

Green  Peas. — Shell  green  peas  until  you  have  a  quart; 
half  a  peck  in  the  shells  will  generally  produce  a  quart  of 
shelled  peas.  Put  boiling  water  to  cover  them,  add  a  teaspoon^ 


180  HOUSEHOLD. 

ful  of  salt,  cover  the  stewpan,  and  boil  fast  for  half  an  hour; 
then  take  one  between  your  fingers,  if  it  will  mash  easily  they 
are  done;  drain  off  the  water,  take  them  into  a  deep  dish,  put 
to  them  a  teacupful  or  less  of  sweet  butter,  and  a  little  pepper; 
a  small  teaspoonful  of  white  sugar  is  a  great  improvement;  serve 
hot.  Small  young  potatoes,  nicely  scraped,  may  be  boiled  and 
served  with  them,  or  in  a  separate  dish  with  a  little  butter  over. 

Lamb  and  peas  are  a  favorite  dish  in  the  spring  of  the  year; 
they  are  nice  with  poultry,  veal  and  mutton.  A  bit  of  saleratus 
or  carbonate  of  soda,  the  size  of  a  pea,  put  with  green  vegeta- 
bles, improves  the  color  and  renders  them  more  healthful:  fast 
boiling  keeps  the  color  good. 

Asparagus. — Choose  green  stalks  of  asparagus,  the  largest 
are  best;  cut  off  the  white,  tough  part,  wash  the  green  in  cold 
water,  and  tie  it  in  small  bundles  that  they  may  be  taken  up 
without  danger  of  breaking,  put  them  in  hot  water  with  a  tea- 
spoonful  of  salt,  and  let  them  boil  for  half  an  hour;  toast  some 
thin  slices  of  bread  a  delicate  brown,  cut  off  the  extreme  out- 
side crust,  butter  each  slice  frequently;  and  then  lay  them  on 
small  oval  dishes;  untie  the  asparagus  and  lay  it  on  the  toast, 
butter  it  a  little,  sprinkle  pepper  over  and  serve.  Or  it  may  be 
served  without  the  toast;  the  toast  may  be  moistened  by  put- 
inga  little  of  the  water  in  which  the  asparagus,  was  boiled, 
over  it. 

Vinegar  is  eaten  with  asparagus;  it  is  generally  added  at 
table  by  such  as  like  it.  Asparagus  may  be  laid  on  plain  toast, 
and  a  little  drawn  butter  poured  over  both. 

Green  Beans. — Cut  the  bud  and  stem  end  off,  and  take 
the  strings  from  the  sides  of  stringed  beans,  cut  them  in  inch 
lengths,  wash  them  in  cold  water,  then  put  them  into  a  stew- 
pan  of  hot  water,  add  a  teaspoonful  of  salt,  cover  the  stewpan 
and  let  them  boil  fast  for  half  or  three-quarters  of  an  hour; 
take  one  up,  if  it  will  mash  easily  when  pressed  between  the 
thumb  and  finger,  they  are  done.  Drain  off  the  water,  add 
sweet  butter  and  pepper  to  taste,  cut  some  nicely  toasted  bread 
in  squares  or  diamonds,  lay  them  on  a  dish,  and  serve  the  beans 
over.  Green  beans,  when  good,  will  be  a  bright  color,  s;nd 
crisp,  when  broken.    They  should  be  fresh  picked. 

Beans  and  Corn,  Called  Succotash. — Take  the  husks 


HOUSEHOLD. 


181 


and  silk  from  a  dozen  ears  of  sweet  corn,  and  with  a  sharp  Knife 
cut  the  kernels  from  the  cob,  scrape  gently  what  remains  on  the 
cob  with  the  knife  blade,  string  a  quart  or  more  of  green  beans 
and  cut  them  in  inch  lengths  or  shorter;  wash  them  and  put 
them  to  the  corn;  put  them  with  the  corn  into  a  stewpan,  add 
half  a  pint  of  boiling  milk  or  water,  cover  it  close  and  let  them 
boil  rather  gently  for  three-quarters  of  an  hour,  then  add  a  tea- 
cupful  of  butter,  a  teaspoonful  of  salt,  and  a  saltspoonful  of 
pepper;  stir  them  well  together,  cover  it  for  ten  minutes,  take 
the  beans  and  corn  into  a  dish,  with  more  or  less  of  the  liquids 
as  may  be  liked. 

This  may  be  made  without  butter  by  substituting  han  a 
pound  of  nicely  corned  fat  pork,  washed  in  cold  water,  and  cut 
in  slices  as  thin  as  a  knife  blade.  No  other  salt  is  required. 
Lima  beans  and  sweet  corn  make  the  finest  succotash. 

Lima  Beans. — Lay  a  quart  of  shelled  Lima  beans  in  cold 
water  for  one  hour,  then  put  them  into  a  stewpan  and  pour 
water  over  to  cover  them,  cover  the  stewpan  and  let  it  boil 
fast  for  half  an  hour;  then  take  one  between  your  finger  and 
thumb;  if  it  will  mash  easily,  it  is  done;  drain  off  nearly  all  the 
water,  add  a  small  teacupful  of  butter,  a  teaspoonful  of  salt, 
and  a  little  pepper;  cover  them  for  a  few  minutes  over  the  fire, 
then  serve  hot. 

Old  or  Winter  Carrots — Must  be  scraped  and  washed, 
clean,  then  boil  them  tender,  slice  them,  and  serve  with  butter, 
pepper  and  salt  over.  Carrots  may  be  sliced  before  boiling, 
and  served  in  the  same  manner.  Carrots  are  mostly  used  for 
soups. 

Green  Corn. — Cut  the  center  of  kernels  through  length- 
wise with  a  sharp  knife:  scrape  the  inside  out  with  the  back  of 
the  knife;  put  over  and  boil  with  a  very  little  water.  After 
cooking  ten  minutes,  add  milk,  salt,  a  very  little  sugar,  and 
plenty  of  butter,  and  let  boil  gently  for  five  or  ten  minutes 
more. 

Corn  Oysters. — One  dozen  grated  ears  of  sweet  com, 
three  tablespoonfuls  of  cream,  two  do.  of  flour,  one  do.  of 
melted  butter,  one  egg  well  beaten;  mix  and  bake  in  small 
cakes  on  a  griddle.  These  are  very  nice  for  tea  when  made 
from  cold  boiled  ears  of  corn  left  over  from  dinner. 


m 


HOUSEHOLD. 


Egg  Plant. — Slice  the  egg  plant  about  half  an  inch  thick, 
parboil  in  salt  and  water  for  about  a  quarter  of  an  hour;  then 
take  out  and  fry  in  part  butter  and  part  lard.  These  are  nice 
also  when  each  plant  is  dipped  in  beaten  egg  and  bread  crumbs, 
and  then  fried. 

Boiled  Cauliflower. — To  each  half  a  gallon  of  water 
allow  one  heaped  teaspoonful  of  salt.  Choose  cauliflowers 
that  are  close  and  white.  Trim  off  the  decayed  outside  leaves, 
cut  the  stalks  off  flat  at  the  bottom.  Open  the  flowers  a  little 
to  remove  the  insects,  and  let  lie  in  salt  and  water,  with  the 
head  down,  for  an  hour  before  cooking;  then  put  them  into 
fast  boiling  water,  with  the  addition  of  salt  as  above.  Skim 
well  and  boil  till  tender.  Serve  with  melted  butter  or  delicate 
drawn  butter  poured  over. 

Cabbage  Jelly. — Boil  a  cabbage  in  the  usual  way,  and 
squeeze  in  a  colander  till  perfectly  dry,  then  chop  fine;  add  a 
little  butter,  pepper  and  salt;  press  the  whole  very  closely  into 
an  earthenware  mold,  and  bake  one  hour,  either  in  an  oven  or 
in  front  of  the  fire. 

Cold  Slaw. — Sprinkle  a  quart  of  finely  chopped  cabbage 
with  salt,  and  let  it  stand  an  hour;  drain  off  the  brine  into  a 
saucepan;  pour  half  a  pint  of  strong  vinegar,  a  piece  of  butter 
(size  of  a  hickory  nut),  a  teaspoonful  of  strong  mustard  (after 
it  has  been  stirred  with  water),  and  half  the  same  of  pepper; 
when  it  boils  stir  in  two  well-beaten  eggs,  and  three  table- 
spoonfuls  of  sweet  cream;  pour  hot  on  the  cabbage,  and  have 
it  cold  when  it  is  to  be  served.  A  very  delicious  relish  with 
meats. 

Onions. — If  milk  is  plenty,  use  equal  quantities  of  skim- 
milk  and  water,  allowing  a  quart  of  each  for  a  dozen  or  so 
large  onions.  If  water  alone  is  used,  change  it  after  the  first 
half-hour,  as  this  prevents  their  turning  dark;  salting  as  for  all 
vegetables,  and  boiling  young  onions  one  hour;  old  ones,  two. 
Either  chop  fine,  and  add  a  spoonful  of  butter,  half  a  teaspoon- 
ful of  salt,  and  a  little  pepper,  or  serve  them  whole  in  a  dressing 
made  by  heating  one  cupful  of  milk  with  the  same  butter  and 
other  seasoning  as  when  chopped.  Put  the  onions  in  a  hot 
dish,  pour  this  over  them,  and  serve.    They  may  also  be  hall- 


HOUSEHOLD. 


183 


boiled;  then  put  in  a  buttered  dish,  covered  with  this  sauce 
and  a  layer  or  bread  crumbs,  and  baked  for  an  hour. 

String  Beans. — String,  cut  in  bits,  and  boil  an  hour  if 
very  young.  If  old,  an  hour  and  a  half,  or  even  two,  may  be 
needed.    Drain  off  the  water,  and  season  like  green  peas. 

Shelled  Beans. — Any  green  bean  may  be  used  in  this  way^ 
Lima  and  butter  ^beans  being  the  nicest.  Put  on  in  boiling, 
salted  water,  and  boil  not  less  than  one  hour.  Season  like 
string  beans. 

Green  Corn. — Husk,  and  pick  off  the  silk.  Boil  in  well- 
salted  water,  and  serve  on  the  cob,  wrapped  in  a  napkin,  or 
cut  off  and  seasoned  like  beans.  Cutting  down  through  each 
row  gives,  when  scraped  off,  the  kernel  without  the  hull. 

Green  Corn  Fritters. — One  pint  of  green  corn  grated. 
This  will  require  about  six  ears.  Mix  with  this  half  a  cupful 
of  milk,  two  well-beaten  eggs,  half  a  cupful  of  flour,  one  tea- 
spoonful  of  salt,  half  a  teaspoonful  of  pepper,  and  a  table- 
spoonful  of  melted  butter.  Fry  in  very  small  cakes  in  a  little 
hot  butter,  browning  well  on  both  sides.    Serve  very  hot. 

Corn  Pudding. — One  pint  of  cut  or  grated  corn,  one  pint 
of  milk,  two  well-beaten  eggs,  one  teaspoonful  of  salt  and  a 
saltspoonful  of  pepper.  Butter  a  pudding  dish,  and  bake  the 
mixture  half  an  hour.  Canned  corn  can  be  used  in  the  same 
way. 

Spinach. — Not  less  than  a  peck  is  needed  for  a  dinner  for 
three  or  four.  Pick  over  carefully,  wash,  and  let  it  lie  in  cold 
water  an  hour  or  two.  Put  on  in  boiling,  salted  water,  and 
boil  an  hour,  until  tender.  Take  up  in  a  colander,  that  it  may 
drain  perfectly.  Have  in  a  hot  dish  a  piece  of  butter  the  size 
of  an  egg,  half  a  teaspoonful  of  vinegar.  Chop  the  spinach 
fine,  and  put  in  the  dish,  stirring  in  this  dressing  thoroughly. 
A  teacupful  of  cream  is  often  added.  Any  tender  greens,  beet 
or  turnip  tops,  kale,  etc.,  are  treated  in  this  way;  kale,  however, 
requiring  two  hours  boiling. 

Artichokes. — Cut  off  the  outside  leaves;  trim  the  bottom; 
throw  into  boiling,  salted  water,  with  a  teaspoonful  of  vinegar 
in  it,  and  boil  an  hour.    Season,  and  serve  like  turnips,  or  wii 
drawn  butter  poured  over  them. 


184^ 


HOUSEHOLD. 


Tomatoes  Stewed. — Pour  on  boiling  water,  to  take  off  the 
skins;  cut  in  pieces,  and  stew  slowly  for  half  and  hour;  adding 
for  a  dozen  tomatoes  a  tablespoonful  of  butter,  a  teaspoonful 
of  salt,  a  saltspoonful  of  pepper,  and  a  teaspoonful  of  sugar. 
Where  they  are  preferred  sweet,  two  tablespoonfuls  of  sugai 
will  be  necessary.  They  may  be  thickened  with  a  tablespoon- 
ful of  flour  or  corn-starch  dissolved  in  a  little  cold  water,  oi 
with  half  a  cupful  of  rolled  cracker  or  bread  crumbs.  Canned 
tomatoes  are  stewed  in  the  same  way. 

Bread-Making  and^lour— Much  of  the  health,  and  conse- 
quently much  of  the  happiness,  of  the  family  depends  upon 
good  bread;  therefore,  no  pains  should  be  spared  in  learn- 
ing the  best  method  of  making,  which  will  prove  easiest  in  the 
end. 

Yeast,  flour,  kneading,  and  baking  must  each  be  perfect^ 
and  nothing  in  the  whole  range  of  cooking  is  of  such  prime 
importance. 

Once  master  the  problem  of  yeast,  and  the  first  form  of 
wheat  bread,  and  endless  varieties  of  both  bread  and  breakfast 
cakes  can  be  made. 

The  old  and  the  new  process  flour — the  former  being 
known  as  the  St.  Louis,  and  the  latter  as  Haxall  flour — are  now 
to  be  had  at  all  good  grocers;  and  from  either  good  bread  may 
be  made,  though  that  from  the  latter  keeps  moist  longer. 
Potapsco  flour  is  of  the  same  quality  as  the  St.  Louis.  It  con- 
tains more  starch  than  the  St.  Louis,  and  for  this  reason 
requires,  even  more  than  that,  the  use  in  the  family  of  coarser, 
or  graham  flour,  at  the  same  time;  white  bread  alone  not  being 
as  nutritious  or  strengthening. 

Flour  made  by  the  new  process  swells  more  than  that  by 
the  old,  and  a  little  less  quantity — about  an  eighth  less — is 
I  therefore  required  in  mixing  and  kneading.  As  definite  rules 
as  possible  are  given  for  the  whole  operation;  but  experience 
alone  can  insure  perfect  bread,  changes  of  temperature  affect- 
ing it  once,  and  baking  being  also  a  critical  point. 

Pans  made  of  thick  tin,  or,  better  still,  of  Russia  iron,  ten 
inches  long,  four  or  five  wide,  and  four  deep,  make  the  best 
shaped  loaf,  and  one  requiring  a  reasonably  short  time  to  bake. 

Yeast. —  Ingredients:     One  teacunful  of  liHifly  broken 


HOUSEHOLD. 


185 


hops;  one  pint  of  sifted  flour;  one  cupful  of  sugar;  one  table- 
spoonful  of  salt;  four  large  or  medium-sized  potatoes;  and  two 
quarts  of  boiling  water. 

Boil  the  potatoes  and  mash  them  fine.  At  the  same  time, 
having  tied  the  hops  in  a  little  bag,  boil  them  for  half  an  hour 
in  two  quarts  of  water,  but  in  another  saucepan.  Mix  the 
flour,  sugar,  and  salt  well  together  in  a  large  mixing-bowl,  and 
pour  on  the  boiling  hop-water,  stirring  constantly.  Now  add 
enough  of  this  to  the  mashed  potato  to  thin  it  till  it  can  be 
poured,  and  mix  all  together,  straining  it  through  a  sieve  to 
avoid  any  possible  lumps.  Add  to  this,  v/hen  cool,  either  a 
cupful  of  yeast  left  from  the  last,  or  of  baker's  yeast,  or  a  Twin 
Brothers*  yeast  cake,  dissolved  in  a  little  warm  water.  Let  it 
stand  till  partly  light,  and  then  stir  down  two  or  three  times  in 
the  course  of  five  or  six  hours,  as  this  makes  it  stronger.  At 
the  end  of  that  time  it  will  be  light.  Keep  in  a  covered  stone 
jar,  or  in  glass  cans.  By  stirring  in  corn  meal  till  a  dough  is 
made,  and  then  forming  it  in  small  cakes  and  drying  in  the  sun, 
dry  yeast  is  made,  which  keeps  better  than  the  liquid  in  hot 
weather.  Crumb,  and  soak  in  warm  water  half  an  hour  before 
using. 

Potato  yeast  is  made  by  omitting  hops  and  flour,  but  mash- 
ing the  potatoes  fine  with  the  same  proportion  of  other  ingre- 
dients, and  adding  the  old  yeast,  when  cool,  as  before.  It  is 
very  nice,  but  must  be  made  fresh  every  week;  while  the  other, 
kept  in  a  cool  place,  will  be  good  a  month. 

Bread. — For  four  loaves  of  bread  of  the  pan-size  given 
above,  allow  as  follows:  Four  quarts  of  flour;  one  large  cupful 
of  yeast;  one  tablespoonful  of  salt,  one  of  sugar,  and  one  of 
butter  or  lard;  one  pint  of  milk  mixed  with  one  of  warm  water, 
or  one  quart  of  water  alone  for  the  "wetting." 

Sift  the  flour  into  a  large  pan  or  bowl.  Put  the  sugar,  salt, 
and  butter  in  the  bottom  of  the  bread  pan  or  bowl,  and  pour 
on  a  spoonful  or  two  of  boiling  water,  enough  to  dissolve  all. 
Add  the  quart  of  wetting  and  the  yeast.  Now  stir  in  slowly  two 
quarts  of  the  flour;  cover  with  a  cloth,  and  set  in  a  tempera- 
ture of  about  75  degrees  to  rise  until  morning.  Bread  mixed 
at  nine  in  the  evening  will  be  ready  to  mold  into  loaves  or 
rolls  by  six  the  next  morning.    In  summer  it  would  be  neces- 


186 


HOUSEHOLD. 


sary  to  find  a  cool  place;  in  winter  a  warm  one — the  chief 
point  being  to  keep  the  temperature  even.  If  mixed  early  in 
the  morning,  it  is  ready  to  mold  and  bake  in  the  afternoon, 
from  seven  to  eight  hours  being  all  that  it  should  stand. 

The  first  mixture  is  called  a  sponge;  and,  if  only  a  loaf  of 
graham  or  rye  bread  is  wanted,  one  quart  of  it  can  be  meas- 
ured and  thickened  with  other  flour,  as  in  the  rules  given  here- 
after. 

To  finish  as  wheat  bread,  stir  in  enough  flour  from  the  two 
quarts  remaining  to  make  a  dough.  Flour  the  moulding^board 
very  thickly,  and  turn  out.  Now  begin  kneading,  flouring  the 
hands,  but  after  the  dough  is  gathered  into  a  smooth  lump, 
using  as  little  flour  as  may  be.  Knead  with  the  palm  of  the 
hand  as  much  as  possible.  The  dough  quickly  becomes  a  flat 
cake.  Fold  it  over,  and  keep  on  kneading  not  less  than  twenty 
minutes;  half  an  hour  being  better. 

Make  into  loaves;  put  into  the  pans;  set  them  in  a  warm 
place,  and  let  them  rise  from  thirty  to  forty-five  minutes,  or 
till  they  have  become  nearly  double  in  size.  Bake  in  an  oven 
hot  enough  to  brown  a  teaspoonful  of  flour  in  one  minute; 
spreading  the  flour  on  a  bit  of  broken  plate,  that  it  may  have 
an  even  heat.  Loaves  of  this  size  will  bake  in  from  forty-five 
to  sixty  minutes.  Then  take  them  from  the  pans;  wrap  in 
thick  cloths  kept  for  the  purpose,  and  stand  them  tilted  up 
against  the  pans  till  cold.  Never  lay  hot  bread  on  a  pine  table, 
as  it  will  sweat,  and  absorb  the  pitchy  odor  and  taste;  but  tilt 
so  that  air  may  pass  around  it  freely.  Keep  well  covered  in  a 
tin  box,  or  large  stone  pot,  which  should  be  wiped  out  every  day 
or  two,  and  scalded  and  dried  thoroughly  now  and  then.  Pans 
for  wheat  bread  should  be  greased  very  lightly;  for  graham  or 
rye,  much  more,  as  the  dough  sticks  and  clings. 

Instead  of  mixing  a  sponge,  all  the  flour  may  be  molded 
in  and  kneaded  at  once,  and  the  dough  set  to  rise  in  the  same 
way.  When  light,  turn  out.  Use  as  little  flour  as  possible, 
and  knead  for  fifteen  minutes;  less  time  being  required,  as 
part  of  the  kneading  has  already  been  done. 

Graham  Bread. — One  quart  of  wheat  sponge;  one  even 
quart  of  graham  flour;  half  a  teacupful  of  brown  sugar  or  mo- 
lases;  half  a  teaspoonful  of  soda  dissolved  in  a  little  hot  water; 
and  half  a  teaspoonful  of  salt. 


HOUSEHOLD. 


187 


Pour  the  sponge  in  a  deep  bowl;  stir  in  the  molasses,  etc.; 
ind  lastly  the  flour,  which  must  never  be  sifted.  The  mixture 
ohould  be  so  stiff  that  the  spoon  moves  with  difficulty.  Bake 
in  two  loaves  for  an  hour  or  an  hour  and  a  quarter,  graham 
requiring  longer  baking  than  wheat. 

If  no  sponge  can  be  spared,  make  as  follows:  One  pint  of 
milk  or  water;  half  a  cupful  of  sugar  or  molasses;  half  a  cupful 
of  yeast;  one  teaspoonful  of  salt;  one  cupful  of  wheat  flour;  two 
cupfuls  of  graham.  Warm  the  milk  or  water;  add  the  yeast  and 
other  ingredients,  and  then  the  flour;  and  set  in  a  cool  place — 
about  60  degrees  Fahrenheit — over  night,  graham  bread  sour- 
ing more  easily  than  wheat.  Early  in  the  morning  stir  well; 
put  into  two  deep,  well-greased  pans;  let  it  rise  an  hour  in  a 
warm  place  and  bake  one  hour. 

Old  School  Presbyterian  Yeast. — Boil  two  good  hand- 
fuls  ot  good  hops  in  three  quarts  of  water.  Strain.  When  cool 
ptir  in  one  quart  of  flour,  one  cupful  of  sugar,  and  a  handful  of 
salt.  Cover  this  in  a  stone  jar,  and  let  it  stand  three  days  in 
a  warm  place,  stirring  it  occasionally.  On  the  fourth  day  add 
one  quart  of  nicely  mashed  potatoes.  Let  it  stand  until  the 
day  following,  when  it  will  be  ready  for  use.  A  small  teacup- 
ful  is  sufficient  for  five  loaves  of  bread. 

This  yeast,  which  has  proved  most  reliable,  needs  nothing 
to  start  it,  as  it  is  self-raising,  and,  if  kept  in  a  cool  place,  will 
keep  six  weeks  in  the  summer,  and  three  months  in  cold 
weather. 

It  does  not  foam  as  do  other  kinds  of  yeast,  so  that  one 
who  had  not  used  it  would  think  it  worthless,  but  if  once  used 
its  excellency  will  not  be  doubted. 

In  making  bread,  a  tablespoonful  of  white  sugar  to  a  quart 
of  flour  is  a  great  improvement  to  all  kinds  of  bread. 

Hop  Yeast. — Of  pressed  hops,  break  up  fine  about  enough 
to  make  a  teacupful;  boil  them  in  one  quart  of  water  for  half 
an  hc^ur.  At  the  same  time  boil  in  another  kettle  ten  or  twelve 
potatoes  (peeled)  in  a  quart  of  water;  when  thoroughly  done 
mash  the  potatoes  and  pour  the  water  back  over  them.  If  the 
water  is  boiled  away,  restore  the  quantity.  Have  ready  two 
quart  of  sifted  flour;  strain  the  hop  water  on  to  it,  and  add  the 
potato  gruel;  when  lukewarm  put  in  a  teacupful  of  good  yeast, 


188 


HOUSEHOLD. 


or  a  yeast  cake,  and  a  little  Salt.  After  it  is  thoroughly  light 
it  should  be  kept  in  a  stone  jug  or  jar  in  a  cool  place. 

Brown  Bread. — One  quart  of  corn  meal,  one  pint  of  rye 
or  graham  flour,  one  quart  of  sour  milk,  one  teacupful  of  mo- 
lasses, and  one  teaspoonful  of  soda.  Steam  four  hours,  or  bake 
one  hour.    This  quantity  will  make  two  loaves. 

Corn  Bread. — One  quart  of  Indian  meal,  two  ounces  of 
butter,  as  much  warm  milk  as  will  make  a  stiff  batter,  four 
eggs,  a  little  salt.  Beat  the  whole  well  together,  and  bake  in 
shallow  tins  in  a  moderate  oven. 

To  Make  Twist  Bread. — Let  the  bread  be  made  as  di- 
rected for  baker's  or  for  wheat  bread,  then  take  three  pieces  as 
large  as  a  pint  bowl  each;  strew  a  little  flour  over  the  paste- 
board or  table,  roll  each  piece  under  your  hands,  to  twelve 
inches  length,  making  it  smaller  in  circumference  at  the  ends 
than  in  the  middle;  having  rolled  the  three  in  this  way,  take  a 
baking  tin,  lay  one  part  on  it,  join  one  end  of  each  of  the  other 
two  to  it,  and  braid  them  together  the  length  of  the  rolls,  and 
join  the  ends  by  pressing  them  together;  dip  a  brush  in  milk, 
and  pass  over  the  top  of  loaf;  after  ten  minutes  or  so,  set  it  in 
a  quick  oven,  and  bake  for  nearly  an  hour. 

Wheat  and  Indian  Bread. — Put  three  pints  of  water  over 
the  fire;  when  it  is  boiling  hot,  add  a  large  tablespoonful  of 
salt,  stir  into  it  sweet  white  corn  meal,  until  it  is,  a  thick  batter; 
continue  to  stir  it  for  ten  minutes,  that  it  may  not  burn,  then 
turn  it  into  a  dish,  stir  into  it  a  quart  of  cold  water;  when  it  is 
cool  enough  to  bear  your  hand  in  it,  pour  it  into  a  bowl,  in 
which  is  seven  pounds  of  wheat  flour,  heaped  around  the  sides 
so  as  to  leave  a  hollow  in  the  centre;  add  to  it  a  gill  of  baker's 
yeast,  and  half  a  teaspoonful  of  saleratus,  dissolved  in  a  little 
hot  water,  then  work  the  whole  into  a  smooth  dough,  work  it,  or 
knead,  for  nearly  an  hour,  then  strew  a  little  flour  over  it,  lay 
a  thickly  folded  cloth  over,  and  set  it  in  a  warm  place  for  five 
or  six  hours  in  summer,  or  mix  at  night  in  winter;  when  light, 
work  it  down,  set  it  to  rise  again  for  one  hour,  then  heat  the 
oven,  work  the, bread  down,  and  divide  it  in  loaves,  and  bake, 
according  to  their  size,  in  a  quick  oven;  when  taken  from  the 
oven,  turn  them  ovet  in  the  pans, and  set  them  to  become  cold; 


HOUSEHOLD.  ,  189 


if  the  crust  is  hard,  wrap  them  in  a  towel  as  soon  as  taken 
from  the  oven. 

Rye  Bread. — Make  the  same  as  wheat  and  Indian  bread, 
substituting  rye  flour  for  wheat.  Or,  fthus:  To  a  quart  of 
warm  water  stir  as  much  wheat  flour  as  will  make  a  smooth 
batter,  stir  into  it  half  a  gill  of  baker's  yeast,  and  set  it  in  a 
warm  place  to  rise;  this  is  called  setting  a  sponge;  let  it  be 
mixed  in  some  vessel  which  will  contain  twice  the  quantity;  in 
the  morning  put  three  pounds  and  a  half  of  rye  flour  into  a 
bowl  or  tray;  make  a  hollow  in  the  centre,  pour  in  the  sponge, 
add  a  dessert  spoonful  of  salt,  and  half  a  small  teaspoonful  of 
saleratus,  dissolved  in  a  little  water;  make  the  whole  into  a 
smooth  dough  with  as  much  warm  water  as  may  be  necessary; 
knead  it  well,  cover  it,  and  let  it  set  in  a  warm  place  for  three 
hours,  then  knead  it  again,  and  make  it  in  two  or  three  loaves; 
bake  in  a  quick  oven  one  hour,  if  made  in  two  loaves,  and  less 
if  the  loaves  are  smaller. 

Bread-Cake  or  Biscuit. — Take  from  risen  bread  dough, 
the  size  of  a  small  loaf,  work  into  it  one  egg  and  a  large  table- 
spoonful  of  lard  when  it  is  thoroughly  amalgamated,  flour  the 
hands  and  make  it  in  balls  the  size  and  shape  of  a  hen's  egg; 
rub  a  tin  pan  over  with  a  bit  of  sponge  dipped  in  butter,  lay 
them  in  so  as  to  touch  each  other  until  the  pan  is  full,  wet  the 
tops  over  with  milk,  then  set  them  into  a  quick  oven  for  twenty 
minutes;  serve  hot^for  breakfast  or  tea.  When  eaten,  break 
them  open — to  cut  them  would  make  them  heavy. 

These  cakes  are  very  nice,  when  cold,  for  breakfast  or  tea. 

Indian  Griddle  Cakes. — Beat  two  eggs  light,  stir  them 
into  a  quart  of  sweet  milk  with  a  teaspoonful  of  salt  and 
enough  corn  meal  to  make  a  good  batter;  bake  as  soon  as  mixed, 
on  a  hot  griddle  rubbed  over  with  a  bit  of  suet  or  fat  pork;  a 
tablespoonful  of  butter  for  each  cake. 

Johnny  Cake. — Put  a  quart  of  fresh  corn  meal  into  a  basin, 
add  a  heaping  teaspoonful  of  salt,  stir  into  it  boiling  water 
until  it  is  all  moistened,  then  with  your  hands  make  it  in  cakes 
half  an  inch  thick,  and  bake  them  on  a  hot  griddle  rubbed 
over  with  a  bit  of  pork  fat  or  beef  suet;  let  them  do  slowly; 
when  one  side  is  done  turn  the  other;  they  may  be  baked  in  an 


190  HOUSEHOLD. 

oven  for  twenty  minutes;  or,  put  the  cake  on  a  flat  board  or 
iron  plate,  and  slant  it  in  front  of  the  fire;  when  one  side  if 
done,  turn  the  other;  serve  hot,  split  them  open  and  buttei 
freely;  they  are  eaten  with  fried  pork. 

Indian  Meal  Muffins.— Pour  boiling  water  into  a  quart 
of  yellow  corn  meal,  stirring  it  all  the  time  until  it  is  a  thicl< 
batter;  let  it  cool;  when  only  warm,  add  a  small  teacupful  of 
butter,  a  teaspoonful  of  salt,  and  a  tablespoonful  of  yeast,  with 
two  well-beaten  eggs;  set  it  in  a  warm  place  for  two  hours,  then 
stir  it  smooth,  and  bake  in  small  cakes  on  a  hot  griddle;  when 
one  side  is  a  rich  brown,  turn  the  other,  lay  them  singly  on  a 
hot  dish,  and  serve.  These  may  be  made  without  the  yeast, 
and  baked  as  soon  as  mixed. 

Buckwheat  Griddle  Cakes. — Put  three  pints  of  warm 
water  into  a  stone  pot  or  jar,  add  a  gill  of  baker's  yeast,  or  an 
inch  square  of  turnpike  cake  dissolved  in  a  little  warm  water; 
add  a  heaping  teaspoonful  of  salt,  and  half  a  small  teaspoonful 
of  saleratus,  have  a  pudding  stick,  or  spatula,  and  gradually 
stir  in  enough  buckwheat  flour  to  make  a  nice  batter,  beat  it 
perfectly  smooth,  then  cover  it  and  set  it  in  a  moderately  warm 
place  until  morning;  a  large  handful  of  corn  meal  may  be  put 
with  the  flour,  and  it  is  by  many  persons   considered  an 

improvement.  % 

I 

To  Bake  Buckwheat  Cakes. — Set  a  grrddle  over  a  gentle, 
steady  iire;  when  it  is  hot,  rub  it  over  with  a  bit  of  suet  or  fat 
fresh  pork  on  a  fork;  the  griddle  must  be  hot  but  not  scorch- 
ing; put  the  batter  on  in  small  cakes;  when  one  side  is  nicely 
browned  and  about  half  cooked  through,  turn  them. 

These  cakes,  to  be  in  perfection,  must  be  not  much  thicker 
than  a  dollar  piece,  and  both  sides  a  delicate  brown.  Should 
the  batter  prove  too  thick,  it  may  be  made  thinner  with  sweet 
milk;  this  will  also  make  them  bake  a  finer  color.  The  best 
of  sweet  butter  and  syrup  to  be  served  with  buckwheat  cakes 
hot  from  the  griddle.  Should  the  cakes  be  preferred  thicker 
than  mentioned  in  this  recipe,  it  is  an  easy  matter  to  make 
them  so;  take  care  that  they  are  baked  through. 

Buckwheat  may  be  mixed  the  same  as  wheat  muffins,  and 
baked  on  a  griddle. 


HOUSEHOLD. 


191 


Muffins. — Mix  with  a  pint  of  warm  milk  two  well  beaten 
eggs,  half  a  teaspoonful  of  melted  butter,  and  half  a  gill  of 
baker's  yeast,  with  a  teaspoonful  of  salt  and  a  bit  of  saleratus 
the  size  of  a  large  pea  (dissolved  in  hot  water);  stir  in  enough 
sifted  wheat  flour  to  make  a  thick  batter,  set  it  in  a  warm  place 
to  rise,  for  three  hours  in  warm  weather,  or  longer  in  winter;  it 
may  be  mixed  at  night  for  breakfast  next  morning;  put  a  grid- 
dle over  the  fire;  when  it  is  hot,  rub  it  over  with  some  fat, 
grease  the  inside  of  the  rings,  set  them  on  and  half  fill  them 
with  the  batter,  or  they  may  be  done  without  rings;  when  one 
side  is  done,  turn  the  other;  bake  a  light  color;  as  they  are 
done  break  each  one  open,  put  a  bit  of  butter  in  each,  and  set 
them  in  front  of  the  fire  until  served;  muffins  should  never  be 
cut  open.    Cold  muffins  may  be  toasted  and  served  hot. 

Tea  Rusk, — To  a  pint  of  warm  milk  put  half  a  gill  of 
baker's  yeast,  a  teaspoonful  of  salt,  and  half  a  small  teaspoon- 
ful of  saleratus,  dissolved  in  a  little  hot  water;  put  to  it  enough 
wheat  flour  to  make  a  soft  dough;  mix  well  and  smooth;  cover 
it,  and  set  it  in  a  warm  place  for  two  hours,  to  rise;  when  light, 
add  half  a  teacupful  of  sugar,  and  a  cupful  of  melted  butter; 
work  them  well  into  the  dough,  flour  your  hands  well,  and 
make  it  in  small  cakes  (the  size  of  a  large  egg,  or  a  trifle 
larger),  lay  them  close  together  in  a  buttered  pan;  dip  your 
hand  in  a  little  sweetened  milk,  and  pass  it  lightly  over  the 
tops  of  the  rusks,  set  them  in  a  quick  oven  for  half  an  hour; 
serve  hot. 

Common  Buns. — Rub  four  ounces  of  butter  into  two  pounds 
of  flour,  with  four  ounces  of  fine  sugar  and  a  teaspoonful  of 
carraway  seeds,  and  the  same  of  salt;  add  half  a  gill  of  yeast, 
and  as  much  warm  milk  as  will  make  a  soft  dough;  set  it  in  a 
warm  place  to  rise  (it  will  be  light  after  about  three  hours); 
strew  a  paste-slab  and  rolling  pin  with  flour,  and  roll  out  the 
dough  to  half  an  inch  thickness,  and  cut  them  in  large,  round 
cakes;  lay  them  on  baking  tins,  wet  the  tops  over  with  milk, 
strew  sugar  over  each,  and  put  them  on  tins  in  a  quick  oven 
for  fifteen  minutes. 

Milk  Biscuits. — ^Warm  two  ounces  of  sweet  butter  in  a 
gill  of  sweet  milk,  and  with  it  wet  a  pound  of  flour  into  a  very 


1 


HOUSEHOLD. 

stiff  paste;  beat  it  with  a  rolling-pin,  and  work  it  very  smooth; 
roll  it  a  quarter  of  an  inch  thick;  cut  it  in  small,  round  cakes; 
stick  each  with  a  fork,  and  bake  ten  minutes  in  a  quick  oven. 

To  Fry  Doughnuts  a.nd  Crullers. — Have  a  small  iron 
or  porcelain  kettle;  put  into  it  a  pound  of  lard,  set  it  over  a 
gentle  fire;  when  it  is  boiling  hot,  drop  a  bit  of  dough  in  to  try 
it;  if  the  fat  is  not  hot  enough,  the  cakes  will  absorb  it,  and 
thereby  be  rendered  unfit  for  eating;  if  too  hot,  it  will  make 
them  a  dark  brown  outside  before  the  inside  is  cooked;  boil- 
ing hot  is  about  the  heat  the  fat  should  be;  if  it  is  at  a  right 
heat,  the  doughnuts  will  in  about  ten  minutes  be  of  a  delicate 
brown  outside,  and  nicely  cooked  inside;  five  or  six  minutes 
will  cook  a  cruller;  try  the  fat,  by  dropping  a  bit  of  the  dough 
in;  if  it  is  right,  the  fat  will  boil  up  when  it  is  put  in;  keep  the 
kettle  in  motion  all  the  time  the  cakes  are  in,  that  they  may 
boil  evenly;  when  the  cakes  are  a  fine  color  take  them  out  with 
a  skimmer  on  to  an  inverted  sieve. 

Doughnuts. — Take  a  pound  of  flour,  a  quarter  of  a  pound 
of  butter,  three-quarters  of  a  pound  of  clean  brown  sugar 
rolled  fine,  one  nutmeg,  grated,  and  a  tablespoonful  of  ground 
cinnamon;  mix  these  well  together;  then  add  a  tablespoonful 
of  baker's  yeast,  with  as  much  warm  milk,  with  saleratus  the 
size  of  a  pea  dissolved  in  it,  as  will  make  a  smooth  dough; 
knead  it  for  a  few  minutes,  cover  it,  and  set  it  in  a  warm  place 
to  rise  for  three  hours  or  more,  until  it  is  light;  then  roll  it  out 
to  a  quarter  of  an  inch  in  thickness;  cut  it  in  small  squares  or 
diamonds,  and  fry  as  directed. 

Indian  Muffins. — One  quart  of  milk,  eight  eggs,  one  and  a 
half  cupfuls  of  butter,  one  cupful  of  flour,  two  cupfuls  of  Indian 
meal,  one  teaspoonful  of  soda,  two  teaspoonfuls  of  cream  of 
tartar,  and  a  little  salt;  two  teaspoonfuls  of  sugar.  Beat  well 
together  and  bake  in  muffin  rings. 

(This  recipe  is  from  a  reliable  source,  but  we  can  only 
recommend  it  to  those  who  have  eggs  and  butter  in  abun- 
dance.) 

Rice  Muffins. — Two  cups  of  milk,  four  tablespoonfuls  of 
yeast,  one  tablespoonful  of  white  sugar,  two  tablespoonfuls  of 
melted  butter,  nearly  a  cupful  of  well  boiled  rice,  four  cup- 


HOUSEHOLD.  19.3 

fuls  of  flour,  or  enough  to  make  a  good  batter;  salt  to  the  taste; 
one-quarter  teaspoonful  of  soda,  dissolved  in  hot  water,  added 
just  before  baking.  Beat  the  ingredients  well  together,  set  to 
rise  for  six  hours,  or  until  very  light;  put  into  muffin  rings,  let 
it  stand  fifteen  minutes,  and  bake  quickly;  eat  hot. 

Flannel  Cakes. — One  cupful  of  sweet  milk,  one-half  cuj)- 
ful  of  yeast,  whites  of  two  eggs,  two-thirds  of  a  cupful  of  but- 
ter, flour,  enough  to  make  a  thick  batter;  set  to  rise  over  night 
and  in  the  morning  add  whites  and  butter.    Bake  in  cups. 

Pancakes. — Add  enough  flour  to  one  quart  of  sour  milk 
to  make  a  rather  thick  batter.  Let  it  stand  over  night  and  in 
the  morning  add  two  well  beaten  eggs,  salt,  and  half  a  teaspoon- 
ful of  sodd  dissolved  in  one  tablespoonful  of  warm  water. 
Bake  immediately. 

Rice  Pancakes. — One  and  a  half  pints  of  boiled  rice,  the 
same  of  flour,  one-half  teacupful  of  sour  milk,  one  teacupful  of 
sweet  milk,  one  teaspoonful  of  soda,  salt,  three  eggs,  and  butter 
the  size  of  a  walnut. 

Salads. — Chicken  Salad. — Mix  the  celery  and  chicken 
together,  and  then  stir  well  into  them  a  mixture  in  the  propor- 
tion of  three  tablespoonfuls  of  vinegar  to  one  of  oil  and  one 
(l^vel)  of  salt,  a  pinch — the  smallest  pinch —  of  cayenne,  about 
what  would  lie  on  the  point  of  a  penknife,  and  a  teaspoonful 
of  mustard.  Let  the  chicken  stand  in  this  mixture  an  hour  or 
two;  drain  off  what  may  be  in  the  bottom  of  the  bowl;  ten  or 
twenty  minutes  before  serving  pour  over  a  mild  mayonnaise. 
Little  strips  of  anchovy  rolled  up  are  used  with  pickles,  hard 
boiled  eggs,  and  lettuce  heads,  or  tender  yellow  celery  tops  to 
garnish. 

As  minute  directions  as  possible  are  given  for  the  various 
methods  and  tastes  in  mixing  the  dressing. 

An  eight-pound  turkey,  rubbed  with  a  fresh  lemon,  and 
boiled  in  well  salted  water  (having  two  tablespoonfuls  of  raw 
rice  in  it),  is  used  and  preferred  by  many  to  a  pair  of  chick- 
ens. The  flavor  is  radically  different,  but  quite  delightful. 
Every  one  of  the  recipes  given  will  make  a  nice  salad,  unless 
our  scholars  fall  into  the  error  of  a  well-meaning  lady,  who  set 
her  dish  gf  §alad  into  the  hot  oven  for  half  an  hour.  The 
IS 


194 


HOUSEHOLD. 


colder  your  salad  is  the  crisper  and  fresher  it  will  taste,  and  the 
thicker  and  better  will  be  your  dressing. 

Chicken  Salad. — One  chicken,  three  bunches  of  celery, 
four  eggs  (whites  and  yolks  beaten  seperately),  one  or  two 
tablespoonfuls  of  mixed  mustard,  two  teaspoonfuls  of  salt,  one 
level  teaspoonful  of  pepper,  one  tablespoonful  of  butter  (hard), 
six  or  eight  tablespoonfuls  of  vinegar.  Set  the  dish  with  these 
ingredients  into  a  pan  of  boiling  water  on  the  stove,  and  stir 
until  it  thickens  like  custard;  then  set  off  to  cool.  Cut  the 
chicken  that  has  been  carefully  boiled  into,  little  pieces,  and 
the  celery  also,  and  pour  over  them  the  dressing,  adding,  if  you 
please,  a  little  olive  oil  and  sweet  cream. 

Dressing  for  Salad. — Four  eggs  beat  ught,  yolks  and 
whites  together^  two  tablespoonfuls  of  mixed  mustard,  one 
teaspoonful  of  salt,  one  teaspoonful  of  black  pepper,  or  one- 
third  of  a  teaspoonful  of  red  pepper,  one  tablespoonful  of  but- 
ter, and  nearly  one  teacupful  of  sharp  vinegar.  Float  the  pan 
containing  the  ingredients  in  a  pan  of  boiling  water  on  the 
stove  and  stir  until  thick  like  custard.  When  cold  pour  over 
the  salad,  adding  cold  vinegar  if  needed. 

Pies. — Pastry. — One  pound  and  a  quarter  of  flour,  one 
pound  of  shortening  and  a  little  salt,  all  put  together,  sufficient 
cold  water  to  mix  with;  no  more  flour.  Put  upon  the  mold- 
mg-'ucard»  roll  out  and  cut  in  strips,  put  one  upon  another,  then 
cut  off  in  squares,  roll  out,  and  put  upon  plates. 

Plain  Pie-Crust. — One  pound  of  flour,  half  a  pound  of 
butter;  mix  thoroughly  with  a  knife  or  a  spoon.  Pour  in  very 
cold  water,  just  enough  to  form  a  dougli  for  rolling  out;  flour 
the  board  and  rolling-pin,  using  a  knife  to  handle  the  dough 
(the  warmth  of  the  hand  makes  it  heavy);  roll  out  the  size  of 
one  plate  at  a  time,  so  as  to  work  it  as  little  as  possible.  Bake 
in  a  quick  oven. 

Tart  Crust. — The  white  or  one  egg  beaten  to  a  stiff 
froth,  one  tablespoonful  of  white  sugar,  one  cupful  of  lard,  a 
little  salt,  five  tablespoonfuls  of  water,  three  cupfuls  or  sifted 
flour;  roll  quite  thin  for  tarts;  cut  out  with  a  cooky  cutter — a 
scalloped  one  will  look  best;  take  an  open-top  thimble,  m.ake 
five  holes  in  one,  lay  on  a  whole  one,  which  makes  one  tart;  pro- 


HOUSEHOLD. 


195 


ceed  with  all  the  dough  in  the  same  way;  bake  lightly;  when 
done  split  open  the  tart  and  lay  a  slice  of  nice  jelly  between  the 
layers;  squeeze  up  the  jelly  through  the  holes;  place  them  on 
the  table  on  a  plate,  and  you  have  a  splendid  looking  dish  for 
the  tea  table.,  and  something  that  will  keep  two  months.  Do 
not  put  your  jelly  in  till  you  wish  them  for  the  table. 

Rich  Mince  Pie. — Three  pounds  of  beef,  one  beef's 
tongue,  four  (or  six>  pounds  of  suet,  three  and  a  half  pounds 
of  raisins  \ree  pounds  of  currants,  three-quarters  of  a  pound 
of  citron,  ei;^  it  pounds  of  chopped  apples,  four  and  a  half 
pounds  cif  sugar,  three  pir)ts  of  molasses,  three  ounces  of  cin- 
namon, two  ounces  of  cloves,  a  nutmeg,  one  teacupful  of  the 
Mace  Compound,  one  and  a  fourth  ounces  of  salt,  half  an 
ounce  of  pepper,  one  gallon  and  a  half  of  sweet  cider.  When 
mixed,  put  into  a  kettle  and  scald,  stirring  it  all  the  time.  Put 
it  hot  into  Hero  or  Mason  jars— and  the  longer  you  keep  it  the 
nicer  it  will  be. 

Grandmother's  Apple  Pie. — Line  a  deep  pie-plate  with 
plain  paste.  Pare  sour  apples — greenings  are  best;  quarter, 
and  cut  in  thin  slices.  Allow  one  cup  of  sugar,  and  quarter 
of  a  grated  nutmeg  mixed  with  it;  fill  the  pie-plate  heaping 
full  of  the  sliced  apple,  sprinkling  the  sugar  between  the  lay- 
ers. It  will  require  not  less  than  six  good  sized  apples.  Wet 
the  edges  of  the  pie  with  cold  water;  lay  on  the  cover,  and 
press  down  securely,  that  no  juice  may  escape.  Bake  three- 
quarters  of  a.n  hour  or  a  little  less,  if  the  apples  are  very  ten- 
der. No  pie  in  which  the  apples  are  stewed  beforehand  can 
compare  with  this  in  flavor.  If  they  are  used,  stew  till  tender, 
and  strain;  sweeten  and  flavor  to  taste;  fill  the  pies,  and 
bake  half  an  hour. 

Dried- Apple  Pies. — Wash  one  pint  of  dried  apples,  and 
put  in  a  porcelain  kettle  with  two  quarts  of  warm  water;  let 
thera  stand  all  night.  In  the  morning  put  on  the  fire,  and  stew 
slowly  for  an  hour;  then  add  one  pint  of  sugar,  a  teaspoonful 
of  dried  lemon  or  orange  rind,  or  half  a  fresh  lemon  sliced, 
and  half  a  teaspoonful  of  cinnamon.  Stew  half  an  hour 
longer,  and  then  use  for  filling  the  pies.  The  apple  can  be 
strained  if  preferred,  and  a  teaspoonful  of  butter  added.  Thi» 


196 


HOUSEHOLD. 


quantity  will  make  two  pies.  Dried  peaches  are  treated  in  the 
same  way. 

Lemon  Pies. — Three  lemons,  juice  of  all  and  the  grated 
rind  of  two;  two  cupfuls  of  sugar,  three  cupfuls  of  boiling 
water,  three  tablespoonfuls  of  corn  starch  dissolved  in  a  little 
cold  water,  three  eggs,  a  piece  of  butter  the  size  of  an  egg. 

Pour  the  boiling  water  on  the  dissolved  corn  starch,  and 
boil  for  five  minutes.  Add  the  sugar  and  butter,  the  yolks  of 
the  eggs  beaten  to  a  froth,  and  last  the  lemon  ju!ce  and  rind. 
Line  the  plates  with  crust,  putting  a  narrow  rim  of  it  around 
each  one;  pour  in  the  filling,  and  bake  half  an  hour.  Beat 
the  whites  to  a  stiff  broth;  add  half  a  teacupful  of  powdered 
sugar  and  ten  drops  of  lemon  extract,  and,  when  the  pie  is 
baked,  spread  this  on.  The  heat  wiU  cook  it  sufficiently,  but 
it  can  be  browned  a  moment  in  the  oven.  If  to  be  kept  a  day. 
do  not  make  the  frosting  till  just  before  using.  The  whites 
will  keep  in  a  cold  place.  Orange  pie  can  be  made  in  the  same 
way. 

Sweet-Potato  Pie  or  Pudding. — One  pound  of  hot, 
boiled  sweet  pototo  rubbed  through  a  sieve;  one  cupful  of  but- 
ter, one  heaping  cupful  of  sugar,  half  a  grated  nutmeg,  one 
glass  of  brandy,  a  pinch  of  salt,  and  six  eggs. 

Add  the  sugar,  spice,  and  butter  to  the  hoi  potato.  Beat 
whites  and  yolks  seperately,  and  add,  and  last  the  brandy. 
Line  deep  plates  with  nice  paste,  makinrj  a  rim  of  puff  paste. 
Fill  with  the  mixture,  and  bake  till  the  crusL  is  done,  about 
half  an  hour.  Wickedly  rich,  but  very  delicious  Irish  pota- 
toes can  be  treated  in  the  same  way^  and  are  more  delicate. 

Squash  or  Pumpkin  Pie. — Prepare  and  steam.  Strain 
through  a  sieve.  To  a  quart  of  the  strained  squash  add 
one  quart  of  new  milk,  with  a  spoonful  or  two  of  cream, 
if  possible;  one  heaping  cupful  of  sugar,  into  which  has 
been  stirred  a  teaspoonful  of  salt,  a  heaping  one  of  ginger, 
and  half  a  one  of  cyinamon.  Mix  this  with  the  squash, 
and  add  from  two  to  four  well  beaten  eggs.  Bake  in  deep 
plates  lined  with  plain  pie-crust.  They  are  done  when  a  knife- 
blade,  on  being  run  Jnto  the  middle,  comes  out  clean.  About 
forty  minutes  will  be  enough.  For  pumpkin  pie  half  a  cupful 
of  molasses  may  be  added,  and  the  eggs  can  be  omitted,  sub- 


HOUSEHOLD. 


197 


stituting  half  a  cupful  of  flour  mixed  with  the  sugar  and  spice 
before  stirring  in.  A  teaspoonful  of  butter  can  always  be 
added. 

Cherry  and  Berry  Pies. — Have  a  very  deep  plate,  and 
either  no  crust  under,  save  a  rim,  or  a  very  thin  one.  Allow  a 
cupful  of  sugar  to  a  quart  of  fruit,  but  no  spices.  Stone  cher- 
ries. Prick  the  upper  crust  half  a  dozen  times  with  a  fork,  to 
let  out  the  steam. 

For  rhubarb  or  pie-plant  pies,  peel  the  stalks;  cut  them  in 
little  bits,  and  fill  the  pie.    Bake  with  an  upper  crust. 

Custard  Pie. — Line  and  rim  deep  plates  with  pastry,  a 
thin  custard  pie  being  very  poor.  Beat  together  a  teacupful 
of  sugar,  four  eggs,  and  a  pinch  of  salt,  and  mix  slowly  with 
one  quart  of  milk.  Fill  the  plate  up  to  the  pastry  rim  after  it 
is  in  the  oven,  and  bake  till  the  custard  is  firm,  trying,  as  for 
squash  pies,  with  a  knife  blade. 

CocoANUT  Pie. — One  teacupful  of  sugar,  one-half  cupful 
of  butter,  three  eggs,  one  grated  cocoanut,  one  pint  of  scalded 
milk  poured  on  the  cocoanut,  underlined  with  pastry. 

Orange  Pie. — Rub  the  yellow  of  t'wo  oranges  with  lumps 
of  sugar,  add  juic€  of  three,  and  one  cupful  of  white  sugar,  one 
finely  rolled  cracker,  a  small  piece  of  butter,  four  eggs,  one 
cupful  of  sweet  milk.  Line  pudding  dish  with  paste,  and  bake 
until  firm;  nice  either  hot  or  cold.  With  or  without  a  mer- 
ingue. 

Pie-Plant  Pie, — Peel  a  bunch  of  pie-plant,  put  it  into 
your  chopping-bowl  and  chop  into  pieces  the  size  of  your  little 
finger  nail;  grate  the  rind,  and  squeeze  the  juice  of  a  lemon 
over  this;  add  sugar. 

Strawberry  Pie. — Make  a  nice  puff  paste,  with  which  line 
a  baking  plate;  half  bake  in  a  quick  oven.  Have  ready 
sugared  strawberries  to  fill  the  plate,  and  the  white  of  an  egg 
beaten  and  sweetened  as  a  meringue  with  which  to  cover  the 
berries.    Return  to  the  oven  long  enough  to  brown  slightly. 

Pumpkin  Pie. — One  pint  of  well  stewed  and  strained 
pumpkin,  one  good  quart  of  scalding  hot,  rich  milk,  and  one  and 
one-half  cupfuls  of  sugar,  four  eggs,  one-half  teaspoonful  of  salt. 


198 


HOUSEHOLD. 


oae  tab.lej:poonful  of  ginger,  and  one  of  ground  cinnamon. 
Bake  in  pie-plates  lined  with  good  paste;  do  not  let  the  mix- 
ture stand  after  it  is  put  together,  but  bake  at  once. 

Puddings.— For  boiled  puddings  a  regular  pudding-boiler, 
holding  from  three  pints  to  two  quarts,  is  best,  a  tin  pail  with  a 
very  tight-fitting  cover  answering  instead,  though  not  as  good. 
For  large  dumplings  a  thick  pudding-cloth — the  best  being  of 
Canton  flannel,  used  uith  the  nap-side  out — should  be  dipped 
in  hot  water,  and  wrung  out,  dredged  evenly  and  thickly  with 
flour,  and  laid  over  a  large  bowl.  From  half  to  three-quarters 
of  a  yard  square  is  a  good  size.  In  filling  this,  pile  the  fruit 
or  berries  on  the  rolled-out  crust  which  has  been  laid  in  the 
middle  of  the  cloth,  and  gather  the  edges  of  the  paste  evenly 
over  it.  Then  gather  the  cloth  up,  leaving  room  for  the  dump- 
ling to  swell,  and  tying  very  tightly.  In  turning  out,  lift  to  a 
dish;  press  all  the  water  from  the  ends  of  the  cloth;  untie  and 
turn  away  from  the  pudding,  and  lay  a  hot  dish  upon  it,  turn- 
ing over  the  pudding  into  it,  and  serving  at  once,  as  it  darkens 
or  falls  by  standing. 

In  using  a  boiler,  butter  well,  and  fill  only  two-thirds  full 
that  the  mixture  may  have  room  to  swell.  Set  it  in  boiling 
water,  and  see  that  it  is  kept  at  the  same  height,  about  an  inch 
from  the  top.  Cover  the  outer  kettle,  that  the  steam  may  be 
kept  in.  Small  dumplings,  with  a  single  apple  or  peach  in 
each,  can  be  cooked  in  a  steamer.  Puddings  are  not  only 
much  more  wholesome,  but  less  expensive  than  pies. 

Apple  Dumplings. — Make  a  crust,  as  for  biscuit,  or  a  po- 
tato-crust, as  follows:  Three  large  potatoes,  boiled  and 
mashed  while  hot.  Add  to  them  two  cupfuls  of  sifted  flour  and 
one  teaspoonful  of  salt,  and  mix  thoroughly.  Now  chop  or  cut 
into  it  one  small  cupful  of  butter,  and  mix  into  a  paste  with  about 
a  teacupful  of  cold  water.  Dredge  the  board  thick  with  flour, 
and  roll  out,  thick  in  the  middle,  and  thin  at  the  edges.  Fill, 
as  directed,  with  apples  pared  and  quartered,  eight  or  ten  good- 
sized  ones  being  enough  for  this  amount  of  crust.  Boil  for 
three  hours.  Turn  out  as  directed,  and  eat  with  butter  and 
sjmip  or  with  made  sauce.  Peaches  pared  and  halved,  or 
canned  ones  drained  from  the  syrup,  can  be  used.   In  this 


HOUSEHOLD. 


199 


case,  prepare  the  syrup  for  sauce.  Blueberries  are  excellent 
in  the  same  way. 

English  Plum  Pudding. — One  pound  of  raisins  stoned 
and  cut  in  two;  one  pound  of  currants  washed  and  dried;  one 
pound  of  beef-suet  chopped  very  fine;  one  pound  of  bread- 
crumbs; one  pound  of  flour;  half  a  pound  of  brown  sugar; 
eight  eggs;  one  pint  of  sweet  milk;  one  teaspoonful  of  salt; 
a  tablespoonful  of  cinnamon;  two  grated  nutmegs;  a  glass  each 
of  wine  and  brandy. 

Prepare  the  fruit  and  dredge  thickly  with  flour.  Soak  the 
bread  in  the  milk;  beat  the  eggs  and  add.  Stir  in  the  rest  of 
the  flour,  the  suet,  and  last  the  fruit.  Boil  six  hours  either  in 
cloth  or  large  mold.  Half  the  amounts  given  make  a  good- 
sized  pudding;  but,  as  it  will  keep  three  months,  it  might  be 
boiled  in  two  molds.    Serve  with  a  rich  sauce. 

Any-Day  Plum  Pudding. — One  cup  of  sweet  milk;  one 
cup  of  molasses;  one  cup  each  of  raisins  and  currants;  ojie 
teaspoonful  of  salt,  and  one  of  soda,  sifted  with  three  cups  of 
flour;  one  teaspoonful  each  of  cinnamon  and  allspice. 

Mix  milk,  molasses,  suet,  and  spice;  add  flour  and  then  the 
fruit.  Put  in  a  buttered  mold  and  boil  three  hours.  Eat  with 
hard  or  liquid  sauce.  A  cupful  each  of  prunes  and  dates  or 
figs  can  be  substituted  for  the  fruit,  and  is  very  nice;  and  the 
same  amount  of  dried  apples,  measured  after  soaking  and 
chopping,  is  also  good.  Or  the  fruit  can  be  omitted  altogether, 
in  which  case  it  becomes  *'Troy  Pudding." 

Batter  Pudding,  Boiled  or  Baked. — Two  cups  of  flour 
in  which  is  sifted  a  heaping  teaspoonful  of  baking  powder,  two 
cups  of  sweet  milk,  four  eggs,  one  teaspoonful  of  salt.  Stir 
the  flour  gradually  into  the  milk,  and  beat  hard  for  five  min- 
utes. Beat  yolks  and  whites  separately,  and  add  to  batter. 
Have  the  pudding-boiler  buttered.  Pour  in  the  batter,  and 
boil  steadily  for  two  hours.  It  may  also  be  baked  an  hour  in 
a  buttered  pudding-dish.  Serve  at  once,  when  done,  with  a 
liquid  sauce. 

Tapioca  Pudding. — Put  into  one  quart  of  milk  two-thirds 
of  a  cupful  of  tapioca  that  has  soaked  over  night,  one  saltspoon- 
ful  of  salt;  set  it  on  the  back  part  of  the  stove  and  heat  gently 


200 


HOUSEHOLD. 


until  the  tapioca  becomes  clear;  then  beat  the  yolks  of  four 
eggs  with  one  cupful  of  sugar  and  the  rind  and  juice  of  one 
lemon;  stir  this  into  the  boiling  milk  and  tapioca;  of  the  whites 
of  the  eggs  make  a  frosting  with  one  cupful  of  pulverized  sugar. 
Add  the  juice  of  a  lemon,  or  other  flavoring,  spread  over  the 
top  of  the  pudding  in  a  baking  dish,  and  let  it  ^ust  brown  to  a 
cream  tint  in  the  oven.    It  is  best  eaten  cold. 

Cheap  Apple  Pudding. — In  the  first  place  select  two  deep 
earthen  dishes,  of  the  same  size  and  shape,  that  will  hold  two 
or  three  quarts,  according  to  the  family.  Then  fill  one  witli 
nice  apples,  peeled  and  sliced  thin.  Add  a  teacupful  of  cold 
water.  Cover  the  apples  with  a  tender  crust,  then  turn  the 
empty  dish,  after  it  has  been  well  buttered,  over  the  one  in 
which  you  have  the  pudding,  and  place  them  both  *in  a  hot 
oven.  It  will  require  about  half  an  hour  to  bake.  Let  the 
pudding  be  just  ready  for  the  dessert,  and  do  not  remove  the 
upper  dish  until  the  minute  the  pudding  is  to  be  eaten. 

It  is  nice  with  sugar  and  butter,  but  with  rich  cream,  sweet- 
ened, it  is  a  very  delicious  dessert. 

Rice  Pudding. — Half  a  teacupful  of  rice  in  three  pints  of 
milk;  set  it  in  a  tin  pail  in  a  kettle  of  boiling  water;  let  it  sim- 
mer till  the  rice  is  cooked  soft;  while  hot,  stir  in  two  table- 
spoonfuls  of  butter;  set  it  by  td  cool;  beat  five  eggs,  leaving 
out  two  whites,  and  a  teacupful  of  sugar;  stir  into  the  rice  and 
milk  when  cold,  and  set  in  the  oven  to  bake;  take  out  as  soon 
as  it  forms  a  custard;  do  not  wait  for  the  custard  to  set  or  it 
will  whey;  one-quarter  of  a  pound  of  stoned  raisins  added  to 
this  is  very  nice.  Make  a  meringue  of  the  two  whites  of  eggs 
and  six  tablespoonfuls  of  pulverized  sugar  beaten  to  a  stiff 
froth;  pile  up  on  the  top  and  set  in  the  oven  just  two  minutes. 

Ginger  Pudding. — Five  eggs,  two  teacupfuls  sugar,  one 
and  one-half  teacupfuls  butter,  four  teacupfuls  of  flour,  after 
being  sifted,  one  of  molasses,  one  of  sour  milk,  with  a  teaspoon- 
ful  of  soda  dissolved  in  it,  two  teaspoonfuls  ground  ginger,  a 
little  cinnamon,  a  pinch  of  salt,  unless  the  butter  is  salt  enough; 
beat  the  eggs  and  sugar  together,  set  the  molasses  and  butter 
over  the  fire  to  melt  the  latter;  mix  alternately  the  eggs  and 
flour;  lastly,  milk,  soda  and  spice;  bake  slowly.  Eat  with  the 
following  sauce:  One-half  pint  of  molasses,  one  pint  of  zu^^av, 


HOUSEHOLD. 


201 


lump  of  butter,  size  of  an  egg,  a  teaspoonful  of  ginger,  a  littl' 
water.    Let  all  boil  and  serve  hot. 

Cottage  Pudding. — One  egg,  one  pint  of  flour,  one  cup- 
ful of  milk,  one  cupful  of  sugar,  three  tablespoonfuls  of 
melted  butter,  one  teaspoonful  of  soda,  two  teaspoonfuls  of 
cream  of  tartar.  Mix  the  cream  of  tartar  in  the  flour,  and  the 
soda  in  the  milk.  Can  be  made  in  twenty  minutes.  Bake 
quickly,  and  eat  with  sauce.  Square,  shallow  pans  are  better 
to  bake  in.    Two  teaspoonfuls  of  baking  powder  can  be  used. 

Marrow  Pudding. — Grate  a  large  loaf  of  baker's  bread 
and  pour  on  the  crumbs  a  pint  of  rich  milk  boiling  hot;  when 
cold,  add  four  eggs  and  three-quarters  of  a  pound  of  beef's 
marrow  sliced  thin,  four  tablespoonfuls  of  lemon  juice,  in 
which  one  teaspoonful  (level)  of  mace  has  been  soaked  and 
stirred,  one  teaspoonful  of  extract  of  nectarine,  and  one  table- 
"  spoonful  of  rose  water.  Add  two  cups  of  raisins  and  one  of 
blanched  almonds,  if  you  wish;  boil  three  hours;  or  omit  the 
fruit  and  use  a  pound  of  marrow  instead  of  three-quarters,  and 
bake  it. 

Steamed  Graham  Bread. — One  cupful  of  milk,  three- 
quarters  of  a  cupful  of  molasses,  one  cupful  of  water,  two 
cupfuls  of  graham  flour,  three  teaspoonfuls  of  baking  powder, 
one  half  teaspoonful  of  soda  dissolved  in  a  little  hot  water,  a 
little  salt;  steam  three  hours.  Nice  hot  for  a  dessert  with  Vir- 
ginia molasses  sauce. 

Carrot  Pudding. — One  pound  of  grated  carrots,  three- 
quarters  of  a  pound  of  chopped  suet;  one-half  pound  of  raisins 
and  currants,  four  tablespoonfuls  of  sugar,  eight  tablespoon- 
fuls of  flour,  spices  to  suit  the  taste;  boil  four  hours  and 
bake  twenty  minutes.  This  is  the  recipe,  but  we  question 
whether  we  would  bake  it  the  twenty  minutes  if  it  were  nice 
without. 

Whortleberry  Pudding. — One  quart  of  flour,  one  heap- 
ing tablespoonful  of  baking  powder,  a  little  salt,  and  mix  with 
cold  water,  having  the  dough  softer  than  for  soda  biscuit;  roll 
©ut  the  paste  and  pour  upon  it  one  quart  of  whortleberries, 
then  cover  the  berries  by  securely  lapping  the  paste  as  for 
dumplings.    The  water  must  be  boiling,  the  pot  ample  and 


202 


HOUSEHOLD. 


well  filled  with  the  boiling  water.  Dip  the  pudding  cloth  in 
hot  water,  then  flour  it  well;  tie  the  pudding  very  closely  in 
the  cloth  a-nd  let  it  boil  steadily  one  hour. 

Cakes. — Spice  Cakes. — Two  pounds  of  sifted  flour,  three- 
quarters  of  a  pound  of  sugar,  three-quarters  of  a  pound  of  but- 
ter, one  tablespoonful  of  ground  spices,  one  teaspoonful  of  salt, 
and  two  tablespoonfuls  of  yeast;  mix  it  to  a  nice  dough  with 
warm  milk,  cover  it,  and  set  in  a  warm  place  for  three  hours; 
then  roll  it  thin;  cut  it  in  small  cakes,  and  bake  ten  or  twelve 
minutes  in  a  quick  oven.    These  may  be  fried  as  doughnuts. 

Wine  Cakes. — Mix  eight  ounces  of  flour  with  half  a  pound 
of  finely  powdered  sugar,  beat  four  ounces  of  butter  with  two 
tablespoonfuls  of  wine;  then  make  the  flour  and  sugar  into  a 
paste  with  it,  and  four  eggs,  beaten  light;  add  caraway  seeds, 
and  roll  the  paste  as  thin  as  paper;  cut  the  cakes  with  the  top 
of  a  tumbler,  brush  the  tops  over  with  the  beaten  white  of  an 
egg,  grate  sugar  over,  and  bake  ten  or  twelve  minutes  in  a 
quick  oven;  take  them  from  the  tins  when  cold. 

Soft  Gingerbread  {Molasses). — Take  half  a  pint  of  sour 
milk,  half  a  pint  of  molasses,  one  teacupful  of  butter,  or  salted 
lard,  or  beef  fat,  one  large  teaspoonful  of  saleratus,  dissolved 
in  a  little  hot  water,  two  well  beaten  eggs,  half  a  nutmeg, 
grated,  a  teaspoonful  of  ground  cinnamon,  and  a  large  spoon- 
ful of  ground  ginger;  mix  in  sifted  wheat  flour  until  it  is  a 
thick  batter  which  you  can  stir  easily  with  a  spoon;  beat  it 
well  together  for  some  time,  then  pour  it  in  an  inch  deep  in 
square  tin  pans,  buttered;  bake  half  an  hour  in  a  quick 
oven;  to  ascertain  whether  it  is  done,  try  as  directed  in  intro- 
ductory remarks. 

Soft  Gingerbread  {without  eggs). — Make  as  directed  for 
soft  gingerbread,  omitting  the  eggs,  and  using  two  teaspoonfuls 
of  saleratus  instead  of  one;  dissolve  it  in  a  teacupful  of  warm 
water. 

Molasses  Cup  Cakes. — Two  cups  of  molasses,  one  cupful 
butter,  one  cupful  of  milk,  one  teaspoonful  of  powdered  saleratus 
dissolved  in  a  litfle  hot  water,  one  teaspoonful  of  lemon  extract, 
half  a  nutmeg,  grated,  and  two  well  beaten  eggs;  stir  in,  by 
degrees,  enough  flour  to  make  it  as  stiff  as  you  can  stir  easily 


HOUSEHOLD. 


203 


with  a  spoon,  beat  it  well  until  it  is  very  light,  rub  a  two-quart 
tin  basin  over  with  a  bit  of  butter,  line  it  with  white  paper,  and 
put  the  cake  in  it;  bake  forty  minutes  in  a  quick  oven;  try  if 
it  is  done,  by  running  a  broom  splint  in  it  at  the  thickest  part; 
if  it  comes  out  clean  it  is  done.    This  is  a  delicious  cake. 

Common  Cup  Cake. — One  teacupful  of  butter,  two  of 
sugar,  four  of  flour,  four  well  beaten  eggs,  one  cupful  of  sour 
milk,  one  teaspoonful  of  saleratus,  dissolved  in  a  little  water, 
one  teaspoonful  of  lemon  extract,  or  a  wineglass  of  brandy,  and 
half  a  nutmeg,  grated;  beat  up  the  mixture  well,  butter  two 
two-quart  basins,  line  them  with  white  paper,  and  divide  the 
mixture  between  them;  bake  in  a  quick  oven  three-quarters  of 
an  hour. 

Pound  Cakes. — One  pound  and  a  half  of  flour,  one  pound 
of  butter,  one  pound  of  fine  white  sugar,  ten  eggs,  one  gill  of 
brandy,  half  a  nutmeg  grated,  and  a  teaspoonful  of  vanilla  or 
lemon  extract,  or  orange  flour  water. 

Beat  the  butter  and  sugar  to  a  cream,  beat  the  eggs  to  a 
high  froth,  then  put  all  together,  beat  it  until  it  is  light  and 
creamy,  put  it  in  basins  lined  with  buttered  paper,  let  the  mix- 
ture be  an  inch  and  a  half  deep,  and  bake  in  a,  moderate  oven 
for  one  hour,  then  try  it;  when  done,  turn  it  gently  out,  reverse 
the  pan,  and  set  the  cake  on  the  bottom  until  cold;  let  the 
paper  remain  until  the  cake  is  to  be  cut. 

Sponge  Cake. — One  pound  of  sugar  finely  ground,  half 
a  pound  of  sifted  flour,  eight  eggs,  one  teaspoonful  of  salt, 
one  tablespoonful  of  rose  brandy,  or  a  teaspoonful  of  lemon 
extract. 

Beat  the  yolks  of  the  eggs,  flour  and  sugar  together,  until  it 
is  smooth  and  light,  beat  the  whites  of  the  eggs  to  a  high  froth, 
then  beat  all  together  until  well  mixed;  one  teaspoonful  of 
cream  of  tartar,  and  half  a  teaspoonful  of  soda  sifted  dry  into 
the  flour. 

Butter  a  square  tin  pan,  line  it  with  paper,  and  put  in  the 
mixture  more  than  an  inch  deep;  bake  in  a  moderate  ovei^. 

Loaf  Cake. — One  pound  of  butter  beaten  to  a  cream,  twc 
pounds  of  sugar  rolled  fine,  three  pounds  of  sifted  wheat  floul, 
six  well  beaten  eggs,  three  teaspoon! uls  of  powdered  saleratus 


9m 


HOUSEHOLD, 


dissolved  in  a  little  hot  water,  one  tablespoonful  of  ground 
cinnamon,  and  half  a  nutmeg  grated;  add  one  pound  of  cur 
rants,  well  washed  and  dried,  one  pound  of  raisins  stoned 
and  cut  in  two;  work  the  whole  together,  divide  it  in  three 
loaves,  put  them  in  buttered  basins,  and  bake  one  hour  in  a 
moderate  oven. 

French  Tea  Cake. — Beat  ten  eggs  to  a  high  froth,  dis- 
solve half  a  teaspoonful  of  volatile  salts  in  a  little  hot  water, 
let  it  stand  to  cool,  then  put  it  to  the  eggs  and  beat  for  ten 
minutes;  add  four  ounces  of  powdered  loaf  sugar,  and  the 
same  of  sifted  flour;  beat  them  well  together,  line  square  tin 
pans  with  buttered  paper,  put  in  the  cake  mixture  nearly  an 
inch  deep,  and  bake  in  a  quick  oven.  When  served,  cut  it  in 
squares. 

Drop  Cakes. — Beat  eight  eggs  very  light  with  one  pound 
of  powdered  sugar  and  twelve  ounces  of  flour;  flavor  with 
lemon  or  rose,  and  half  a  nutmeg,  grated;  if  the  mixture  is  not 
beat  enough  the  cakes  will  run  into  each  other;  make  them  in 
small,  oblong  cakes,  on  sheets  of  paper;  grate  sugar  over  each, 
bake  in  a  moderate  oven;  when  done,  take  them  from  the  paper 
with  a  knife. 

Wedding  Cake. — One  polind  of  flour,  nine  eggs,  the  whites 
and  yolks  beaten  separately,  one  pound  of  butter  beaten  to  a 
cream,  one  pound  of  sugar,  one  teacupful  of  molasses,  nutmegs 
grated,  or  ground  mace,  one  ounce,  one  teaspoonful  of  ground 
allspice,  one  teaspoonful  of  cinnamon  and  a  gill  of  brandy;  beat 
this  mixture  well. 

Having  picked,  washed  and  dried  three  pounds  of  currants, 
and  stoned,  and  cut  in  two,  three  pounds  of  raisins,  strew  half  a 
pound  of  flour  over  them,  mix  it  well  through  and  stir  them 
with  a  pound  of  citron  cut  in  strips  into  the  cake. 

Line  round  tin  pans  with  buttered  paper,  put  the  mixture 
in  an  inch  and  a  half  or  two  inches  deep,  and  bake  in  a  mod- 
erate oven  an  hour  and  a  half  or  two  hours.  See  directions 
for  icing  a  cake. 

Plum  Cake. — Make  a  cake  of  two  cupfuls  of  butter,  two 
cupfuls  of  molasses,  one  cupful  of  sweet  milk,  two  eggs  well 
beaten,  one  teaspoonful  of  powdered  saleratus,  dissolved  with  a 


HOUSEHOLD. 


205 


little  hot  water,  one  teaspoonful  of  ground  mace  or  nutmeg, 
one  teaspoonful  of  ground  allspice,  a  tablespoonful  of  cinna- 
mon and  a  gill  of  brandy;  stir  in  flour  to  make  a  batter  as  stiff  as 
may  be  stirred  easily  with  a  spoon,  beat  it  well  until  it  is  light, 
then  add  two  pounds  of  raisins  stoned,  and  cut  in  two,  two 
pounds  of  currants,  picked,  washed  and  dried,  and  half  a  pound 
of  citron,  cut  in  slips.    Bake  in  a  quick  oven. 

This  is  fine,  rich  cake,  easily  made  and  not  expensive. 

Rich  Bride  Cake. — Take  four  pounds  of  sifted  flour,  four 
pounds  of  sweet  fresh  butter  beaten  to  a  cream,  and  two  pounds 
of  white  powdered  sugar;  take  six  eggs  for  each  pound  of  flour, 
an  ounce  of  ground  mace  or  nutmegs,  and  a  tablespoonful  of 
lemon  extract  or  orange  flower  water. 

Wash  through  several  waters  and  pick  clean  from  grit,  four 
pounds  of  currants,  and  spread  them  on  a  folded  cloth  to  dry; 
stone,  and  cut  in  two,  four  pounds  of  raisins,  cut  two  pounds 
of  citrons  in  slips,  and  chop  or  slice  one  pound  of  blanched 
almonds. 

Beat  the  yolks  of  the  eggs  with  the  sugar  to  a  smooth  paste; 
b^^at  the  butter  and  flour  together  and  add  them  to  the  yolks 
and  sugar;  then  add  the  spice  and  half  a  pint  of  brandy,  and 
the  whites  of  the  eggs  beaten  to  a  froth;  stir  all  together  for 
some  time,  strew  half  a  pound  of  flour  over  the  fruit;  mix  it 
through,  then  by  degrees  stir  it  into  the  cake. 

Butter  large  tin  basins,  line  them  with  white  paper  and  put 
in  the  mixture  two  inches  deep,  and  bake  in  a  moderate  oven 
two  hours.  The  fruit  should  be  prepared  the  day  before  mak- 
ing the  cake. 

To  Make  Icing  for  Cakes. — Beat  the  white  of  two  small 
eggs  to  a  high  froth;  then  add  to  them  quarter  of  a  pound  of 
white  sugar  ground  fine  like  flour;  flavor  with  lemon  extract 
or  vanilla;  beat  it  until  it  is  lighi-  and  very  white,  but  not  quite 
so  stiff  as  kiss  mixture;  ihe  longer  it  is  beaten  the  more  firm  it 
will  become.  No  more  sugar  must  be  added  to  make  it  so. 
Beat  the  frosting  until  it  may  be  spread  smoothly  on  the  cake. 

This  quantity  will  ice  quite  a  large  cake  over  the  top  and 
sides. 

To  Ice  or  Frost  Cake. — Make  an  icing  as  above  directed, 
more  or  less,  as  may  be  required. 


206 


HOUSEHOLD. 


Turn  over  the  basin  in  which  the  cake  was  baked,  and  set 
the  cake  on  the  bottom,  then  spread  the  icing  on  the  sides  with 
a  piece  of  card  paper  or  Bristol  board,  about  four  inches  long 
and  two  and  a  half  wide,  then  heap  what  you  suppose  to  be 
sufficient  for  the  top  in  the  centre  of  the  cake,  and  with  the 
card  paper  spread  it  evenly  over,  set  it  in  a  warm  place  to  dry 
and  harden,  after  which  ornament  it  as  you  may  fancy. 

If  sugar  ornaments  are  put  on,  it  should  be  done  whilst  it 
is  moist  or  soft. 

For  small  cakes,  where  a  thin  icing  only  is  required,  it  must 
not  be  beaten  as  stiff.  Let  it  be  so  as  to  flow  for  the  last  coat- 
ing of  a  cake  that  it  may  be  smooth. 

Almond  Cake. — One-half  cupful  of  butter,  two  of  sugar, 
two  and  a  half  of  flour,  three-quarters  of  a  cupful  of  sweet  milk, 
one-half  a  teaspoonful  of  soda,  one  teaspoonful  of  cream  of 
tartar,  whites  of  eight  eggs  beaten  to  a  stiff  froth,  one  pound 
of  soft-shelled  almonds  blanched  by  steeping  in  boiling  water 
till  the  skins  are  loose  enough  to  remove,  and  then  sliced  or 
rolled,  adding,  while  crushing  them,  the  juice  of  an  orange; 
flavor  with  essence  of  bitter  almond.  Bake  in  a  pan  two 
inches  deep. 

Cookies. — Two  cupfuls  of  white  sugar,  one  cupful  of  but- 
ter, three  eggs,  two  teaspoonfuls  of  cream  of  tartar  in  the  flour, 
one  teaspoonful  of  soda,  one  tablespoonful  of  sweet  milk;  to 
the  whole  add  flour  enough  to  make  it  a  soft  mixture;  add  nu^ 
meg. 

Soft  Cookies. — Take  one  cupful  of  butter  and  two  of 
sugar;  rub  them  to  a  cream;  mix  with  them  three  well  beaten 
eggs,  one  teacupful  of  milk  or  cream,  six  cupfuls  of  flour,  one 
teaspoonful  of  saleratus,  and  a  little  nutmeg. 

Currant  Short  Cake. — String  and  sugar  a  quart  of  cur- 
rants, take  a  quart  of  flour,  mix  well  in  it  a  large  tablespoonful 
of  butter  and  a  tablespoonful  of  Snowflake  baking  powder,  and 
a  little  salt;  add  milk  enough  to  make  a  soft  biscuit  dough, 
roll  it  out  three-quarters  of  an  inch  thick,  and  put  it  into  drip- 
ping-pans eight  by  twelve  inches,  as  this  is  a  good  size  to  cut. 
Bake,  and  the  moment  it  is  done  turn  out  on  to  a  platter,  and 
with  your  carving  knife  open  right  through  the  center;  spread 


HOUSEHOLD. 


?07 


well  with  butter  the  top  and  bottom  crust,  then  put  in  your 
currants,  strawberries  or  raspberries,  sprinkle  some  more  sus;ar 
over,  put  on  the  top  crust,  and  return  to  the  oven  for  ten  min- 
utes to  soak. 

We  consider  sweet  cream  essential  for  eating  with  these 
short  cakes,  but  many  people  do  no^:  mind  its  absence. 

Strawberry  short  cake  is  made  as  above,  except  that  you 
mash  one-half  the  strawberries  and  ^eave  the  other  half  whole. 

Freezing  of  Ice  Cream  and  Ices.— With  a  patent  freezer, 
ice  cream  and  ices  can  be  prepared  with  less  trouble  than  puff 
paste.  The  essential  points  are  the  use  of  rock-salt,  and 
pounding  the  ice  into  small  bits.  Set  the  freezer  in  the  centre 
of  the  tub.  Put  a  layer  of  ice  three  inches  deep,  then  of  salt, 
and  so  on  till  the  tub  is  full,  ending  with  ice.  Put  in  the 
cream,  and  turn  for  ten  minutes,  or  till  you  can  not  turn  the 
beater.  Then  take  off  the  cover,  scrape  down  the  sides,  and 
beat  like  cake  for  at  least  five  minutes.  Pack  the  tub  again, 
having  let  off  all  water;  cover  with  a  piece  of  old  carpet.  If 
molds  are  used,  fill  as  soon  as  the  cream  is  frozen;  pack  them 
full  of  it,  and  lay  in  ice  and  salt.  When  ready  to  turn  out,  dip 
in  warm  water  a  moment.    Handle  gently  and  serve  at  once. 

Ice  Cream  of  Cream. — To  a  gallon  of  sweet  cream  add 
two  and  a  quarter  pounds  of  sugar,  and  four  tablespoonfuls  of 
vanilla  or  other  extract,  as  freezing  destroys  flavor.  Freeze 
as  directed. 

Ice  Cream  with  Eggs. — Boil  two  quarts  of  lich  milk,  and 
add  to  it,  when  boiling,  four  tablespoonfuls  of  corn  stavch  wet 
with  a  cup  of  cold  milk.  Boil  for  ten  minutes,  stirring  often. 
Beat  twelve  eggs  to  a  creamy  froth  with  a  heaping  quart  of 
^ugar,  and  stir  in,  taking  it  from  the  fire  as  soon  as  it  boils. 
When  cold,  add  three  tablespoonfuls  of  vanilla  or  lemon,  and 
two  quarts  either  of  cream  or  very  rich  milk,  and  freeze.  For 
strawberry  or  raspberry  cream,  allow  the  juice  of  one  quart  of 
berries  to  a  gallon  of  cream.  For  chocolate  cream,  grate  half 
a  pound  of  chocolate;  melt  it  with  one  pint  of  sugar  and  a 
little  water,  and  add  to  above  rule. 

Canning  and  Preserving. — In  canning,  see  first  that  the  jars 
are  clean,  the  rubbers  whole  and  in  perfect  order,  and  the 


HOUSEHOLD. 


tops  clean  and  ready  to  screw  on.  Fill  the  jars  with  hot  (not 
boiling)  water  half  an  hour  before  using,  and  have  them  ready- 
on  a  table  sufficiently  large  to  hold  the  preserving  kettle,  a  dish- 
pan  quarter  full  of  hot  water,  and  the  cans.  Have  ready,  also, 
a  deep  plate,  large  enough  to  hold  two  cans,  a  silver  spoon,  an 
earthen  cup  with  handle,  and,  if  possible,  a  can-filler — that  is, 
a  small  tin  in  strainer  shape,  but  without  the  bottom,  and  fit- 
ting about  the  top.  The  utmost  speed  is  needed  in  filling  and 
screwing  down  tops,  and  for  this  reason  every  thing  must  be 
ready  beforehand. 

^  In  filling  the  can  let  the  fruit  come  to  the  top;  then  run 
the  spoon-handle  down  on  all  sides  to  let  out  the  air;  pour  in 
juice  till  it  runs  over  freely,  and  screw  the  top  at  once,  using  a 
towel  to  protect  the  hand.  Set  at  once  in  a  dish-pan  of  water, 
as  this  prevents  the  table  being  stained  by  juice,  and  also  its 
hardening  on  the  hot  can.  Proceed  in  this  way  till  all  are  full; 
wipe  them  dry;  and,  when  cold,  give  the  tops  an  additional 
screw,  as  the  glass  contracts  in  cooling,  and  loosens  them. 
Label  them,  and  keep  in  a  dark,  cool  closet.  When  the  fruit 
is  used,  wash  the  jar,  and  dry  carefully  at  the  back  of  the  stove. 
Wash  the  rubber  also,  and  dry  on  a  towel,  putting  it  in  the  jar 
when  dry,  and  screwing  on  the  top.  They  are  then  ready  for 
next  year's  use.  Mason's  cans  are  decidedly  the  best  for  gen- 
eral use. 

•  General  Rules  for  Canning. — For  all  small  fruits  allow 
one-third  of  a  pound  of  sugar  to  a  pound  of  fruit.  Make  it 
into  syrup  with  a  teacupful  of  water  to  each  pound,  and  skim 
carefully.  Throw  in  the  fruit,  and  boil  ten  minutes,  canning 
as  directed.  Raspberries  and  blackberries  are  best;  huckle- 
berries are  excellent  for  pies,  and  easily  canned.  Pie-plant 
can  be  stewed  till  tender.  It  requires  half  a  pound  of  sugar  to 
a  pound  of  fruit. 

For  peaches,  gages,  etc.,  allow  the  same  amount  of  sugar  as 
for  raspberries.  \Pare  peaches,  and  can  whole,  or  in  halves,  as 
preferred.  Prick  plums  and  gages  with  a  large  darning-needle 
to  prevent  their  bursting.  In  canning  pears,  pare  and  drop  at 
once  into  cold  water,  as  this  prevents  their  turning  dark. 

Always  use  a  porcelain-lined  kettle,  nnd  stir  either  with  a 
silver  or  a-  wooden  spoon— never  an  iron  one.    Currants  are 


HOUSEHOLD. 


209 


nice  mixed  with  an  equal  weight  of  raspberries,  and  all  fruit  is 
more  wholesome  canned  than  in  preserves. 

MISCELLANEOUS  RECIPES  AND  DIRECTIONS. 

To  Test  the  Purity  of  the  Atmosphere —Fill  a  glass  tumbler 

with  lime  water,  and  place  it  in  any  convenient  position.  The 
rapidity  with  which  a  pellicle  forms  on  its  surface  corresponds 
to  the  amount  of  carbonic  acid,  or  foul  air,  present  in  the 
atmosphere  that  surrounds  it. 

To  Clean  Wall  Papers.— Let  the  servant  or  man  employed 
get  on  high  steps,  and  first  brush  the  wall  all  over  with  a  per- 
fectly clean  brush.  Then  divide  a  stale  loaf  in  large  pieces 
and  rub  the  paper  downwards  with  it  in  firm,  clear  strokes; 
he  must  not  go  back  over  it  with  the  same  piece  of  bread,  nor 
rub  it  up  and  down,  only  downwards.  The  bread  will  remove 
all  the  dirt  and  leave  the  paper  like  new;  but  it  must  not  be 
used  dirty,  a  fresh  piece  must  be  taken  when  the  last  used  is 
soiled,  otherwise  dust  will  be  carried  from  one  breadth  of  the 
paper  to  the  next. 

To  Remove  Grease  Spots. — If  there  are  any  grease  spots  on 
the  paper,  cover  them  with  a  little  moist  fuller's  earth,  and 
when  it  is  dry  brush  it  off.    Repeat  the  application  if  required. 

To  Clean  Paint. — Get  some  of  the  best  whiting;  powder  it 
and  then  sift  it,  so  that  it  may  be  as  fine  as  possible.  Put  it  in 
a  plate  for  use„  Get  some  clean,  warm  water  in  a  basin,  and  a 
piece  of  soft  flannel,  and  a  new  soft  chamois  leather. 

Dip  the  flannel  in  the  water  and  squeeze  it  nearly  dry;  then 
rub  it  down  in  the  whiting,  and  take  up  as  much  as  will  adhere 
to  it.  Rub  the  paint  gently  with  it  and  it  will  clean  it  per- 
fectly. Next  lightly  wash  the  part  done  with  clean  water,  and 
dry  with  the  chamois  leather.  The  paint  will  look  as  well  as 
if  it  were  just  done,  and  the  most  delicate  colors  will  be  unin- 
jured. It  is  a  better  mode  than  the  old  one  of  soap  and  water, 
and  it  is  also  quicker  about. 

Window-cleaning  should  be  done  by  men,  if  the  windows 
are  high  up.  No  woman  should  be  allowed  to  run  the  risk  of 
breaking  her  neck  from  a  height,  nor  to  stand  where  she  is 
indelicately  exposed  to  observation,  but  she  ought  to  clean  the 
inside  of  the  windows  with  the  footman  or  hired  cleaner. 

Plate-glass  is  best  cleaned  with  wet  whiting,  which  is  after- 
wards washed  off,  and  the  glass  is  rubbed  with  a  cham©is 
leather. 

If  paint-splashes  have  been  left  on  the  panes  of  glass  by 
the  painter,  it  can  be  removed  by  washing  the  glass  with  soda 
and  water,  which  will  quite  clear  it  from  them. 

14 


210 


HOUSEHOLD. 


Board  Cleaning. — Boards  should  never  be  rubbed  across, 
but  up  and  down  the  boards.  After  being  well  scrubbed  with 
soap,  hot  water  and  a  brush,  they  should  be  washed  over 
again  with  clean  water  and  soft  cloth,  and  then  well  dried  by 
hard  rubbing.  To  extract  oil  from  boards  (it  is  frequently 
upset  on  them  by  careless  painters),  make  a  lye  of  pearl-ashes 
and  rain  water;  add  to  it  unslacked  lime  as  much  as  the  water 
will  absorb;  stir  well  together;  let  it  settle,  and  bottle  for  use. 
Dilute  it  with  rain-water  when  required,  and  wash  the  greasy 
spots  quickly  with  it.  Do  not  let  it  remain  wet,  for  fear  of 
discoloring  the  boards.  Boards  may  be  whitened  by  scrub- 
bing them  with  soft  water,  sand,  and  slacked  lime.  This  will 
also  destroy  insects. 

How  to  Clean  Carpets. — Carpets  should  be  swept  the  way 
of  the  pile,  with  wet  tea-leaves,  to  prevent  the  dust  from  flying 
over  the  curtains  and  furniture.  A  short-handled  soft  brush 
should  be  used  for  valuable  carpets,  and  the  servant  must 
sweep  it  with  care  once  a  week.  Once  a  year  carpets  should 
be  well  shaken. 

Bedroom  carpets  should  be  wiped  over,  especially  under 
the  bed,  with  a  damp  cloth  every  day,  or  at  least  three  times  a 
week. 

The  house-wife  who  has  her  carpets  wiped  with  a  damp 
cloth  daily  (if  mud  be  on  them,  the  spots  must  first  be  brushed 
off),  will  find  that  it  is  only  necessary  to  sweep  them  once  a 
week,  and  that  they  will  last  for  years  longer  than  if  they  were 
swept  daily.  Of  course  the  cloth  must  not  be  wet,  only  damp 
enough  to  pick  up  flue  and  dust.  But,  however  it  is  cleaned, 
be  sure  that  it  is  done  often  and  effectually,  for  the  sake  of 
health. 

Polished  floors,  well  varnished,  with  a  mere  strip  of  carpet 
by  the  side  of  the  bed  (in  bedrooms),  is  better  and  healthier 
than  our  present  carpeted  rooms. 

For  Removing  Grease  from  Carpets. — Half  a  wineglassful 
of  fuller's  earth,  half  a  wineglassful  of  magnesia.  Mix  the 
above  in  a  basin  with  boiling  water;  put  it  hot  on  the  grease 
spot,  or  spots,  and  leave  it  on  till  it  is  dry,  then  brush  it  off, 
and  you  will  find  the  spots  are  gone.  Or,  if  the  grease  is 
recent,  lay  a  sheet  of  blotting-paper  over  it  and  iron  over  the 
spot  with  a  hot  flat-iron;  it  will  come  out  in  the  blotting-paper, 
but  you  must  keep  moving  the  paper  and  applying  fresh  parts 
of  it  till  the  heat  has  absorbed  the  whole  of  the  grease. 

To  Remove  Ink  from  Carpets. — If  the  ink  is  just  spilled, 
take  up  as  much  as  you  can  with  a  spoon  and  with  blotting 
])aper.  When  you  have  taken  off  all  that  is  possible,  wash  well 
with  skim  milk  (London  milk  does  as  it  is),  then  wash  again 


HOUSEHOLD. 


211 


with  hot  water.  As  soon  as  the  accident  happens,  wet  the 
place  with  juice  of  sorrel,  or  lemon,  or  vinegar,  and  the  best 
hard  white  soap.  Old  ink-stains  are  hard  to  get  out;  but  they 
can  be  removed  by  first  wetting  the  spot  and  then  applying 
salts  of  sorrel.    Wash  off  immediately,  however. 

Fuller's  earth,  mixed  with  lemon  juice,  will  also  take  other 
stains  out  of  carpets. 

Carpets  should  not  be  swept  with  a  whisk-brush  above  once 
a  week.    It  wears  them  out  if  it  is  used  oftener. 

To  Clean  Floor  Cloths. — Sweep  them  and  wash  them  now 
and  then  with  milk;  never  scour  them  with  a  brush,  or  use 
soap  or  hot  water  on  them,  as  it  would  take  off  the  paint.  A 
soft  cloth  and  lukewarm  water  are  all  that  is  required  to  clean 
them. 

Oil-cloths  are  washed,  when  they  require  it,  with  a  soft 
flannel  wetted  with  milk;  or,  with  a  mixture  of  salad-oil  and 
weak  table  beer.    Never  use  soda  or  soap  to  themi. 

To  Clean  Greasy  Cocoanut  Matting. — Thoroughly  scrub  it 
all  over  with  hot  water  and  soap,  then  loosely  fold  it  and  put 
it  into  a  large  washing-tub.  Pour  a  quantity  of  cold  water 
over  it,  then  hang  it  out  on  a  line  in  the  sun  to  dry. 

To  Clean  Straw  Matting. — Wash  as  seldom  as  possible;  but 
when  it  becomes  imperatively  necessary  to  do  so,  use  salt  and 
water.  Salt  will  prevent  the  matting  from  turning  yellow. 
Dry  as  fast  as  you  wash,  and  wash  only  a  small  space  at  a 
time. 

Stained  boards  are  dusted  and  polished  as  stained  furni- 
ture would  be. 

To  Clean  Glass. — Tumblers  and  wineglasses  should  be 
washed  in  cold  water  in  which  a  little  soda  is  dissolved,  then 
turned  up  to  drain,  dried  with  a  soft,  clean,  and  dry  cloth,  and 
finally  polished  with  a  leather  or  an  old  silk  handkerchief. 
Chandelier  or  lustre  glasses  are  washed  in  the  same  way.  De- 
canters require  careful  cleaning.  First  have  ready  some  strong 
suds  of  white  soap  and  water  and  a  little  pearlash.  Mash  up 
an  egg-shell  well,  drop  it  into  the  bottle,  pour  in  some  of  the 
soap-suds,  and  shake  it  well  about  till  the  bottle  is  clean,  then 
empty  it;  put  in  fresh  suds  and  clean  inside  with  a  small  sponge 
on  the  end  of  a  glass- stick;  rinse  out  twice  with  clean  cold 
water.  Next  put  them  into  the  soap-suds,  and  if  they  are  cut 
wash  them  with  a  regular  glass-brush;  next  rinse  the  outside. 
Dry  the  inside  with  a  clean  piece  of  linen  on  the  end  of  your 
glass-stick.  Wipe  the  outside  with  a  dry  glass-cloth,  and  pol- 
ish off  with  a  leather  or  silk  handerchief. 

To  Remove  Rust. — To  remove  rust  from  steel,  cover  with 


212 


HOUSEHOLD. 


sweet  o^t,  well  rubbed  on  it;  in  forty-eight  hours  use  unslacked 
lime,  powdered  very  fine.  Rub  it  till  the  rust  disappears.  To 
prevent  the  rust,  mix  with  fat  oil  varnish  four-fifths  of  well- 
rectified  spirits  of  turpentine.  The  varnish  is  to  be  applied  by 
means  of  a  sponge;  and  articles  varnished  in  this  manner  will 
retain  their  brilliancy  and  never  contract  any  spots  of  rust.  It 
may  be  applied  to  copper,  philosophical  instruments,  etc. 

To  Distinguish  Iron  from  Steel. — Let  a  drop  of  diluted 
nitric  acid  fall  on  the  metal,  and,  after  a  few  minutes,  wash  it 
off  with  water.  If  the  metal  be  steel,  a  black  spot  will  be  left 
on  it;  if  it  be  iron,  a  whitish  spot  will  remain.  The  reason  is 
that  the  nitric  acid  dissolves  the  iron  in  both  cases,  but  the 
charcoal  that  enters  into  the  composition  of  the  steel  remains 
undissolved,  and  constitutes  the  blackness. 

To  Clean  Marble. — One  ounce  of  potash,  two  ounces  of 
whitening,  and  a  square  of  yellow  soap,  cut  into  small  pieces; 
boil  altogether  in  a  saucepan,  until  it  begins  to  thicken;  apply 
this  with  a  large  brush  to  the  marble.  If  the  marble  is  very 
dirty,  let  it  remain  all  night;  if  not,  one  hour  will  be  sufficient. 
Then  wash  it  carefully  off"  with  plenty  of  cold  water  and  a 
sponge.    Take  care  the  mixture  is  not  applied  too  hot.  Or: 

Equal  quantities  of  soft  soap  and  pearlash. 

Put  the  soap  and  pearlash  on  the  chimney-piece  with  a  soft 
flannel;  let  it  lie  on  for  a  few  minutes.  Wash  it  off  with  warm 
water,  not  too  hot;  wash  it  over  a  second  time  v/ith  cold  spring 
water.  Acids  act  on  marble.  Marble  is  itself  composed  of 
carbonate  of  lime — that  is,  it  is  a  compound  of  carbonic  acid 
and  lime.  Now  the  carbonic  acid  has  a  comparatively  weak 
affinity  for  lime,  and  most  other  acids  will 'prevail  over  it  and 
take  its  place  when  brought  into  contact  with  it;  thus  destroy- 
ing the  texture  of  the  stone,  liberating  the  carbonic  acid,  and 
leaving  some  salt  of  lime,  in  the  form  of  a  white  powder,  in  its 
place. 

When  marble  has  had  its  polished  surface  eroded  by  acids 
— and  even  lemon  juice  or  vinegar  will  do  this  readily — the 
only  mode  of  reparation  is  to  have  the  marble  again  polished 
by  the  use  of  polishing  powders,  such  as  emery. 

Neither  spirits  nor  water  produce  any  permanent  effect  on 
marble,  but  fixed  oils  and  grease  soak  into  its  substance,  and 
it  is  impossible  to  remove  them,  as  any  agent  potent  enough 
to  act  on  the  grease  will  also  destroy  the  texture  of  the  marble. 
A  portion  of  the  grease  may  be  extracted  by  covering  with 
fuller's  earth  or  pipeclay.  But  marble  should  be  carefully  pre- 
served from  contact  with  grease  or  oil. 

To  Clean  Brass. — Rub  it  with  a  little  sal  ammoniac  finely 
powdered  and  wet.  Warm  the  brass  first;  polish  with  wash 
leather.  O— 


HOUSEHOLD. 


213 


Kub  with  a  soft  wash-leather  dipped  in  sweet  oil;  then  with 
finely  powdered  rotten-stone.  Polish  with  wash-leather.  The 
Americans  use  powdered  rotten-stone,  well  mixed  with  a  pint 
of  water.  Then  a  teaspoonful  of  sulphuric  acid  is  added. 
This  mixture  is  applied  gently,  then  rubbed  off,  and  the  brass 
polished  with  powdered  whiting  which  has  been  sifted  through 
muslin.  Use  wash  leather  in  all  cases.  Some  persons  wash 
the  brass  with  the  sulphuric  acid  and  water,  and  then  polish 
with  rotten- stone,  etc.,  etc. 

To  Clean  Real  Bronze.— Wash  the  ornaments  gently  (with 
a  sponge)  with  soap  and  water,  then  rinse  them  in  beer.  Do 
not  wipe  it  olf  or  rub  the  ornaments  at  all,  but  place  them  in 
a  spot  at  a  little  distance  from  the  fire,  until  they  are  quite 
dry.    Use  very  little  soap. 

Bronzed  chandeliers,  lamps,  etc.,  should  be  only  dusted 
with  a  feather  brush  or  soft  cloth.  Washing  takes  off  the 
bronzing. 

To  Clean  Gilt  Lamp  and  Chandeliers.— Wipe  off  the  dust 
with  a  soft  cloth,  and  wash  gently  with  fine  soap-suds  and  soft 
lukewarm  water.  Any  wrought  work  may  be  carefully  cleaned 
out  with  a  very  soft  tooth-brush. 

To  Clean  Steel  and  Iron.— One  ounce  of  soft  soap,  two 

ounces  of  emery,  make  it  into  a  paste;  then  rub  the  article  for 
cleaning  with  wash-leather,  and  it  will  give  a  brilliant  polish. 

For  Removing  Paint  from  Wood. — Mix  one  pound  of  soda, 
such  as  is  used  for  washing,  two  pounds  of  lime,  unslacked.  If 
tlie  paint  is  very  strong  on  the  wood,  add  one-half  pound  of 
potash. 

Mix  these  ingredients  together,  and  dilute  with  water  until 
the  mixture  becomes  rather  thicker  than  whitewash,  and  then 
rub  it  on  the  paint  with  a  piece  of  wood  folded  up  in  rag.  The 
person  who  uses  this  preparation  must  be  careful  not  to  touch 
It  with  his  hand. 

To  Clean  Japanned  Waiters,  Urns,  Etc.— Rub  on  with  a 
sponge  a  little  white  soap  and  some  lukewarm  water,  and  wash 
the  water  or  urn  quite  clean.  Never  use  hot  water,  as  it  will 
cause  the  japan  to  scale  off.  Having  wiped  it  dry,  sprinkle  a 
little  flour  over  it;  let  it  rest  awhile,  and  then  rub  it  with  a  soft 
dry  cloth,  and  finish  with  a  silk  handerchief.  If  there  are  white 
heat  marks  on  the  waiters,  they  will  be  difficult  to  remove.  But 
you  may  try  rubbing  them  with  a  flannel  dipped  in  sweet  oil, 
and  afterwards  in  spirits  of  wine.  Waiters  and  other  articles 
of  papier  mache  should  be  washed  with  a  sponge  and  cold 
water,  without  soap,  dredged  with  flour  while  damp;  and  after 
a  while  wiped  off,  and  then  polished  with  a  silk  handkerchief. 


•214 


HOUSEHOLD. 


Wood  Furniture. — The  greatest  care  shpuld  be  taken  to 
keep  furniture  fresh  and  clean..  If  the  house-wife  is  neat  and 
careful  her  property  will  last  much  longer  than  otherwise,  and 
her  dwelling  will  always  possess  a  charm  too  often  wanting  in 
more  pretentious  dwellings. 

Furniture  which  is  French  polished  should  be  carefully 
dusted  every  day,  and  polished  once  a  week,  with  the  furniture 
polish  to  be  bought  at  any  good  chemist's.  Generally  these 
polishes  are  better  and  really  cheaper  than  any  that  the  house- 
keeper can  make  herself.  The  chemical  and  mechanical  ac- 
tion of  different  substances  on  articles  of  furniture  is  very  little 
understood  by  persons  in  general,  and  consequently  the  most 
absurd  directions  are  frequently  issued  for  the  preparation  of 
cleaning  materials,  and  also  for  preventing  injury  from  certain 
agents.  The  substances  from  which  furniture  is  chiefly  ex- 
posed to  injury  are  water,  oils,  spirits  of  various  kinds,  such  as 
brandy,  eau-de-Cologne,  benzine,  etc.,  and  acids. 

Varnishes,  or  polished  surfaces  of  wood,  are  easily  injured 
by  volatile  mineral  spirits,  such  as  those  used  for  lamps,  or  by 
any  alcoholic  spirit,  as  brandy  or  wine.  The  polish  is  com- 
posed of  gums  and  resins  which  are  soluble  in  spirits.  Many 
of  these  polishes  or  varnishes  are  made  by  dissolving  the  ma- 
terials in  alcohol,  then  when  they  are  applied  the  spirit  evapo- 
rates and  the  gum  or  resin  is  left  in  a  thin  polish  or  varnish  on 
the  wood.  Of  course,  if  wine,  brandy,  or  spirits  of  wine  fall 
on  it,  a  portion  of  it  is  again  dissolved,  and  the  brilliancy  of 
the  surface  is  destroyed.  The  only  remedy  for  these  kinds  of 
stains  or  marks  is  to  have  the  table,  or'whatever  it  may  be,  re- 
polished. 

Heat  has  th^  same  effect  on  French  polish.  A  hot  plate,  or 
dish,  or  cup,  or  mug,  placed  on  it,  leaves  its  shape  as  a  dull 
mark  on  the  table.  Therefore  dining  tables  are  better  not 
French  polished,  but  well  rubbed  with  oil.  When  furniture  is 
not  French  polished,  it  is  well  to  rub  it  with  linseed  oil,  slightly 
colored  with  alkanet  root.  Every  time  the  dinner  table  is 
rubbed  all  the  leaves  should  be  put  in,  so  that  the  portions  of 
the  table  may  be  of  the  same  color,  for  oil  darkens  mahogany, 
and  if  the  leaves  are  not  rubbed  every  time  there  will  soon  be 
a  great  difference  of  shade  between  them  and  the  table. 

A  Capital  Recipe  for  Polishing  Tables. — Cold-drawn  lin- 
seed oil,  one  pint;  spirits  of  wine,  one  ounce;  white  tonic  vine- 
gar, one  pint;  spirits  of  turpentine,  one  ounce;  powdered  gum 
arable,  one-half  once;  butter  of  antimony,  one  and  one-half 
ounce;  spirits  of  salt,  one  ounce. 

The  above  ingredients  to  be  well  mixed  together  and  shaken 
previous  to  being  used. 

Family  Recipe  for  P  -  ilili  for  Furniture  not  French  Pol- 


household: 


215 


ished. — Three  ounces  of  beeswax;  three  ounces  of  hard  white 
soap;  one  ounce  of  spermeceti,  cut  up  small  and  simmered  in 
a  pint  of  water,  keeping  it  stirred  all  the  time.  Pour  it  into  a 
jar  and  keep  it  well  covered. 

French  Polish. — We  give  the  following  excellent  recipe, 
which  proves  experimentally  to  be  good  for  those  who  may- 
wish  to  polish  a  table  or  box  for  themselves,  premising  that  the 
surface  to  which  it  is  applied  must  be  perfectly  cleaned  first: 
Shellac,  one  ounce  and  a  half;  mastic,  half  an  ounce;  san- 
darac,  half  an  ounce;  rectified  spirits  of  wine,  two  ounces. 
Pound  the  gums  very  finely  in  a  mortar,  and  put  them  in  a 
bottle  which  will  rather  more  than  hold  the  whole  quantity; 
stand  the  bottle  in  a  kettle  of  cold  water,  which  bring  slowly 
to  a  boil;  let  it  boil  for  some  time,  until  the  contents  of  the  bot- 
tle become  like  treacle  (this  requires  great  care),  stirring  the 
while  with  a  wire  rod.  Roll  several  yards  of  flannel  list  into 
a  flat  coil,  put  a  little  sweet  oil  on  it,  and  cover  with  a  piece  of 
old  linen;  on  this  apply  the  polish. 

Furniture  Polish.— Half  a  pint  of  spirits  of  wine;  one-half 
ounce  of  gum  shellac;  one-half  once  of  gum  benzoin;  one-half 
ounce  of  gum  sandarac. 

Put  the  whole  into  a  bottle  for  a  day  or  two,  and  shake  it  a 
few  times.  When  the  gums  are  dissolved  it  is  fit  for  use. 
When  you  think  the  polish  is  laid  on  thick  enough,  take  a  clean 
wad  and  cloth,  put  a  little  clean  spirits  of  wine  on  the  wad,  the 
same  as  you  did  the  polish,  and  rub  it  up  the  same  way,  but 
rub  very  lightly,  and  rub  until  quite  dry.  You  must  put  a  lit- 
tle oil  on  the  cloth,  the  same  as  in  laying  on  the  polish. 

For  Polishing  Furniture.— Half  a  pint  of  vinegar;  half  a 
pint  of  linseed  oil;  two  pennyworth  of  butter  of  antimony. 

To  Clean  the  Face  of  Soft  Mahogany  or  other  Wood.— After 
scraping  and  sand-papering  in  the  usual  manner,  take  a  sponge 
and  well  wet  the  surface  to  raise  the  grain;  then  with  a  piece 
of  fine  pumice-stone,  free  from  stony  particles,rub  the  way  of  the 
fibres;  rub  the  wood  in  the  direction  of  the  grain,  keeping  it 
moist  with  water;  let  the  wood  dry  then;  if  you  wet  it  again  you 
will  find  the  grain  much  smoother,  audit  will  not  rise  so  much; 
repeat  the  process,  and  you  will  find  the  surface  perfectly 
smooth,  and  the  texture  of  the  wood  much  hardened.  By  this 
means  common  soft  Honduras  mahogany  will  have  a  face  equal 
to  Hispaniola.  If  this  does  not  succeed  to  your  satisfaction, 
you  may  improve  the  surface  by  using  the  pumice-stone  with 
cold  drawn  linseed  oil,  in  the  same  manner  as  you  proceeded 
with  water;  this  will  be  found  to  put  a  most  beautiful,  as  well 
as  durable,  face  to  the  wood,  which  must  then  be  polished  or 
varnished. 


216 


HOUSEHOLD 


To  Clean  and  Lay  by  Curtains.— In  summer  it  is  usuai  to 
lay  by  curtains  of  rep,  damask,  or  chintz,  and  replace  them 
with  lace  or  muslin  curtains,  which  look  much  cooler,  and  the 
more  expensive  rep  and  chintz  are  preserved  by  it.  Rep  cur- 
tains should  be  well  brushed  and  shaken;  wrapped  in  linen 
cloths,  and  put  away  (protected  by  bags  of  pepper,  cedar 
shavings,  or  camphor,  from  the  chance  of  moths)  in  a  dry 
closet  or  a  deep  drawer.  Chintz  should  be  spread  on  a  long 
table  and  rubbed  all  over  with  clean  bran  and  flannel,  which 
cleans  the  glaze  nicely.  Then  fold  and  lay  them  by.  If  chintz 
curtains  have  the  dust  blown  off  them  once  a  week  by  a  pair  of 
bellows,  and  are  taken  down  and  well  shaken  once  a  quarter, 
they  will  last  seven  years  without  requiring  cleaning.  The 
writer  speaks  from  experience  in  this  matter.  It  is  wiser  to 
have  lace  and  muslin  curtains  cleaned  than  washed,  and  quite 
as  cheap.  Chintz  should  also  be  sent  to  be  cleaned  and 
re-glazed  when  dirty. 

To  Clean  Covers  which  are  not  Silver.— Put  a  piece  of 

mottled  soap  (about  two  ounces)  and  about  the  same  quantity  of 
whiting  into  a  jug  and  pour  boiling  water  on  it;  mix  till  it 
becomes  a  thick  paste,  quite  smooth.  Then  rub  it  on  the 
covers,  let  it  dry,  and  rub  off  with  dry  whiting  and  a  leather. 
This  preserves  the  cover  from  being  scratched.  The  insides 
and  outsides  of  covers  should  be  carefully  wiped  the  moment 
they  are  brought  from  the  table. 

There  are  also  pastes  sold  for  cleaning  covers,  about  the 
best  of  which  is  Graham's  paste;  but  the  old  fashioned  mode 
of  using  soap  and  whiting  for  the  purpose  does  very  well,  and 
preserves  the  covers  longer. 

When  they  are  plated,  they  are  best  cleaned  like  other  plate, 
with  gin  and  whiting  mixed,  or  with  rouge  powder. 

To  Clean  Tins. — Clean  tins  as  you  would  clean  covers, 
with  soap  and  whiting  mixed  to  a  cream  in  boiling  water.  Lay 
it  on  with  a  piece  of  leather;  let  it  dry,  and  then  rub  it  off 
with  dry  whiting  and  a  clean  leather. 

To  Clean  Copper  and  Brass. — Mix  oil  and  brickdust,  or 
oil  and  finely  powdered  rotten-stone  (sifted  through  muslin) 
together;  rub  it  on  with  a  piece  of  leather;  let  it  rest  a  little 
while  on,  and  then  rub  off  with  a  dry  soft  leather. 

Many  people  use  oil  of  turpentine  and  rotten-stone,  but  the 
copper  very  soon  tarnishes  after  its  use;  others  use  oxalic  acid, 
but  this  is  so  dangerous  a  poison,  and  so  painful  if  it  chance  to 
get  into  the  servant's  eyes,  that  we  strongly  object  to  its  use. 

To  Clean  Lacquered  Brass.— Wash  with  a  stiff  lather  of 
soap  and  water;  let  the  brass  lie  in  it  for  three  days,  taking  it 


HOUSEHOLD 


217 


out  every  day  and  brusliing  it  with  a  hard  brush;  let  it  dry, 
and  then  rub  it  with  a  leather. 

To  Clean  Stair-rods. — Mix  finely  powdered  rotten-stone 
and  sweet  oil  to  a  paste,  then  rub  it  on  each  rod  with  a  piece 
of  flannel  or  woolen.  Polish  with  the  dry  powder  of  the  rotten- 
stone  and  a  nice  leather. 

The  same  mixture,  carefully  applied  to  inlaid  brass  or  brass 
handles  of  furniture,  answers  very  well;  but  care  must  be 
taken  not  to  let  it  lodge  in  any  network  or  hollows  of  the  brass. 

To  Clean  Candlesticks. — Melt  all  the  wax  or  grease  off 
with  boiling  water;  but  on  no  account  melt  it  by  putting  the 
candlesticks  before  the  fire,  as  it  melts  the  solder.  Tin  candle- 
sticks must  be  cleaned  ^s  other  tins  are.  Plated  candlesticks 
should  be  cleaned  with  plate-powder. 

To  Clean  the  Insides  of  Pots,  Pans  and  Kettles.— Boil 
in  the  kettle  or  pot  a  little  sal-ammoniac  for  the  space  of  one 
hour,  to  remove  the  fur.  Be  sure  to  wash  out  a  dirty  saucepan 
with  boiling,  water  the  moment  you  finish  using  it 

To  Clean  Steel  or  Iron. — Make  a  paste  of  two  ounces  of 
soft  soap  and  four  of  emery-powder — that  is,  two  ounces  of 
coarse  emery -powder  and  two  of  fine.  Put  this  paste  on  fire- 
irons,  fenders,  etc.,  and  afterwards  rub  off  with  dry  wash 
leather.  Some  people  use  crocus  powder  moistened  with  sweet 
©il.    This  is  best  for  polished  steel. 

To  Take  Rust  out  of  Steel— The  steel  must  be  covered 
with  sweet  oil,  and  left  for  48  hours,  then  rubbed  with  leather, 
and  this  must  be  repeated  till  the  rust  is  removed.  Or,  you 
may  rub  it  with  the  finest  emery-paper 

To  Clean  Cast  Iron  and  Black  Hearths.— Mix  together 
black  lead  and  whites  of  eggs  to  a  liquid  consistency;  paint 
the  stove,  etc.,  all  over  with  it,  and  rub  bright  with  a  hard 
brush. 

To  Clean  Looking-Glasses.— Wash  them  with  spirits  of 
wine;  dry  them;  powder  slightly  with  whiting,  and  rub  off  with 
a  leather.  Take  care  that  the  whiting  does  not  get  into  the 
edge  of  the  frame. 

Polish  the  mahogany  frames  with  furniture  paste.  Beware 
of  spilling  scents  on  polished  looking-glass  frames,  as  it  removes 
the  polish. 

To  Clean  Plate.— Plate  should  be  treated  with  great  care. 
Never  put  it  into  a  basket  or  tray  with  knives,  nor  mix 
spoons  with  forks,  for  fear  of  making  scratches  which  nothing 
will  remove.    Wash  it  directly  it  comes  from  table  with  warm 


218 


HOUSEHOLD. 


water  and  soap,  rinse  it  in  cold  water,  wipe  it,  rub  it  well  with 
a  leather.  Never  suffer  mercurial  preparations  to  be  used  for 
silver.  It  is  a  really  saving  plan  to  boil  it  for  half  an  hour 
in  soft  water,  with  whiting  and  yellow  soap  enough  to  make  a 
lather.  Rinse  it  with  cold  water,  wipe  with  a  soft  towel,  and 
rub  with  a  leather. 

Gas  blackens  silver  sadly,  and  the  deep  stain  can  only  be 
removed  by  a  plate-powder.  Rouge  (which  is  made  by  the 
precipitation  of  sulphate  of  iron  by  carbonate  of  potash),  is 
most  generally  used,  and  does  very  well.  In  our  own  house- 
hold the  plate  is  cleaned  bv  first  being  nicely  washed  in  warm 
water  and  wiped  dry.  Then  a  mixture  is  made  of  whiting  and 
gin,  or  spirits  of  wine  (which  is  in  many  respects  better),  and  it 
is  rubbed  wet  on  the  silver.  A  sponge  is  used  to  rub  this  mix- 
ture on,  as  it  is  soft  It  is  let  dry  very  thoroughly,  so  that  it 
will  rub  off  like  powder  with  a  piece  of  flannel;  then  it  is 
polished  with  a  chamois  leather.  Be  sure  that  the  whiting  is 
reduced  to  the  finest  possible  powder.  It  should  be  ground 
quite  fine  and  even,  then  sifted  through  coarse  book-muslin,  as 
any  rough  bits  will  scratch. 

To  Take  Stains  out  of  Silver.— Steep  the  plate  in  soap, 
let  it  lie  for  four  hours,  then  cover  it  with  whiting  wet  with 
vinegar,  so  that  it  may  stick  upon  the  silver,  and  dry  it  by  the 
fire;  after  which  rub  off  the  whiting,  rub  it  over  with  dry  bran, 
and  the  spots  will  disappear,  and  the  plate  look  bright. 

To  Remove  Ink  Stains  froth  Silver. — The  tops  and  other 
portions  of  silver  ink-stands  frequently  become  deeply  dis- 
colored with  ink,  which  is  difficult  to  remove  by  ordinary 
means.  It  may,  however,  be  completely  eradicated  by  making 
a  little  chloride  of  lime  into  a  paste  with  water,  and  rubbing  it 
upon  the  stains. 

An  Old  Family  Recipe  to  Make  Old  Plate  Look  Like  New. 

—Take  of  unslaked  lime  and  alum  a  pound  each;  of  aqua  vitae 
and  vinegar  each  a  pint;  and  of  beer  grounds  two  quarts; 
boil  the  plate  in  these  ingredients,  and  it  will  receive  a  beau- 
tiful polish  from  them. 

Plate  is  best  polished  by  the  naked  hand,  but  the  operation 
gives  some  pain  to  the  rubber.  Jewelers  thus  polish  plate,  but 
it  requires  the  thick-skinned,  jet  soft  palm  of  a  practiced  hand 
to  do  it. 

Egg-spoons  get  discolored  and  tarnished  by  the  sulphur  in 
the  egg  uniting  with  the  silver  as  soon  as  it  is  moistened  by 
saliva.  This  tarnish  is  a  sulphuret  of  silver,  and  may  easily 
be  removed  by  rubbing  it  with  table  salt  or  a  little  hartshorn. 

Let  the  plate  in  use  be  counted  over  every  night — a  card 


HOUSEHOLD. 


219 


with  a  list  being  kept  in  the  plate-basket — and  the  basket  car- 
ried to  the  master's  or  lady's  room. 

To  Clean  Britannia  Metal. — Finely  powdered  whiting,  two 
tablespoonfuls  of  sweet  oil,  and  a  little  yellow  soap  melted  to 
some  thickness;  mix,  with  a  little  spirits  of  wine.  Rub  this 
cream  on  with  a  sponge  or  soft  flannel,  wipe  it  off  with  a  soft 
cloth,  and  polish  with  a  leather. 

To  Clean  a  Metal  Teapot. — Pour  into  it  a  solution  of  com- 
mon soda  boiling  hot;  let  it  stand  twelve  hours  near  the  fire; 
then  pour  it  away,  and  wipe  with  a  clean  cloth. 

To  Clean  Gilding. — Brush  off  dust  with  a  feather  brush. 
Never  wipe  with  linen,  it  takes  off  and  deadens  the  gilding. 

To  Clean  Steel  Knives  and  Forks. — The  moment  used 
knives  are  taken  into  the  kitchen,  they  should  be  dipped  in 
warm  water  and  wiped,  taking  care  not  to  wet  the  handles. 

Knives  are  cleaned  on  a  board  covered  with  India-rubber, 
with  brick-dust  sold  for  the  purpose.  In  some  large  families 
Kent's  knife-cleaner  is  used.  This  machine  saves  labor,  but 
requires  care  in  putting  the  knives  in.  Printed  directions  and 
a  powder  for  it  are  sold  with  the  machine. 

Knives  are  cleaned  on  the  board  by  being  rubbed  smartly 
on  it,  with  brick-dust  spread  on  the  surface.  Steel  forks  are 
washed,  dried  and  also  rubbed  on  the  board  with  brick-dust. 
The  intervals  between  the  prongs  are  cleaned  with  a  small  bit 
of  stick  wrapped  in  leather  and  rubbed  in  brick-dust. 

Knives  are  'often  stained  by  fruit  or  vinegar.  The  stains 
can  be  removed  by  rubbing  them  with  a  piece  of  raw  potato 
before  they  are  cleaned  on  the  board. 

To  make  Windows  like  Ground  Glass. — Make  a  hot  solu- 
tion of  sal-ammoniac.  Brush  the  solution  over  the  pane  or 
panes;  the  moisture  will  instantly  evaporate  and  leave  a  beau- 
tiful radiated  deposit. 

Flies. — House-flies  are  very  destructive  to  furniture.  They 
may  be  effectually  destroyed  by  mixing  half  a  spoonful  of 
ground  black  pepper,  a  teaspoonful  of  brown  sugar,  and  a  tea- 
spoonful  of  cream.  Place  the  mixture  in  a  room  where  flies 
are  troublesome. 

Or: — Put  saucers  of  strong  green  tea,  sweetened,  about  the 
room.    This  will  poison  flies. 

They  also  dislike  elder  leaves,  and  will  keep  away  from 
them.  \ 

To  Kill  Beetles  or  Crickets. — Parings  of  cucumber  strewn 
near  their  holes,  or  strong  snuff. 


220 


HOUSEHOLD. 


To  Get  Rid  of  Ants.— A  little  green  sage  placed  in  their 
haunts  will  drive  them  away.  Quick-lime  scattered  over  their 
hills  and  watered  will  destroy  them. 

How  to  take  Ink  out  of  Boards —Strong  muriatic  acid  or 
spirits  of  salts,  applied  with  a  piece  of  cloth;  afterwards  well 
washed  with  water. 

To  take  out  Spots  of  Ink.— As  soon  as  the  accident  hap- 
pens, wet  the  place  with  juice  of  sorrel  or  lemon,  or  with 
vinegar,  and  then  rub  with  best  hard  soap. 

Cement  for  Glass.— Equal  parts  of  flour,  powdered  chalk, 
and  finely  pulverized  glass;  half  the  quantity  of  brick-dust, 
scraped  lint,  and  white  oi  egg. 

To  Preserve  Water  Fresh.— Put  into  the  barrel  or  cistern 
3  lbs.  of  black  oxide  of  maganese,  powdered;  stir  it  well,  and 
the  water  will  keep  good  an  indefinite  time. 

To  Wash  Flannel  Without  Shrinking  it— Have  plenty  of 
hot  soft  water,  make  a  suds  with  good  soap,  rub  the  clothes 
clean  and  rinse  out  all  the  soap.  Do  not  let  the  clothes  cool 
from  the  time  they  are  wet  till  they  are  ready  to  put  on  the 
line.  Put  them  into  the  next  suds,  or  the  rinsing  water,  as  fast 
as  wrung  out,  and  let  them  cool  in  the  basket  before  you  hang 
them  up.  Wash  them  in  the  morning,  on  a  sunshiny  day,  if 
possible,  so  they  will  have  a  good  chance  to  dry. 

To  Wash  Colored  Flannels.— Make  a  suds  of  cold  water 
and  ordinary  bar  soup;  wash  the  garment  and  rinse  in  cold 
water.  Press  while  it  is  still  damp.  In  this  way  children's 
fancy  sacques  and  bright  dresses  may  be  kept  looking  like 
new,  neither  shrinking  nor  changing  color.  Don't  be  afraid  to 
try  it. 

To  Remove  Grass  Stains. — Pour  boiling  hot  water  on  the 

stains  before  washing  the  garments. 

Nice  Glossy  Starch. — To  three  cupfuls  of  water  take  three 
rounded  teaspoonfuls  of  starch,  a  pinch  of  salt,  and  one  tea- 
poonful  of  powdered  borax.  Dissolve  your  borax  in  part  of 
the  water;  then  add  starch  and  salt;  dip  your  collars,  cuffs  and 
bosoms  into  the  starch.  Your  irons  must  be  good;  rub  them 
with  4)ees-wax,  and  we  promise  you  a  stiff,  glossy  surface  with 
never  a  failure. 

To  Remove  Iron  Rust  Stains. — Moisten  the  spot  with  a 
solution  of  Epsom  salts  in  a  few  drops  of  hot  water,  and  lub 
in  well  once  or  twice;  then  fill  a  tin  vessel  with  boiling  water 
and  set  it  on  the  stain;  rinse  xii  cold  water. 


HOUSEHOLD. 


221 


To  Remove  Mildew. — Rub  common  brown  soap  on  the 
spot,  and  scrape  white  chalk  in  it.  Keep  wet  and  lay  in  the 
sun. 

To  Remove  Scorches. — Scorches  made  by  over-heated  flat 
irons  can  be  removed  from  linen  by  spreading  over  the 
scorched  cloth  a  paste  made  of  the  juice  pressed  from  two 
onions,  one-half  ounce  of  white  soap,  two  ounces  of  fuller's 
earth,  and  half  a  pint  of  vinegar.  Mix,  boil  well  and  cool 
before  using. 

To  Prevent  Blue  Fabrics  from  Fading.— Dissolve  two  tea- 
spoonfuls  of  sugar  of  lead  in  one  gallon  of  water,  soak  the 
stockings  or  cloth  in  this  solution  from  half  to  one  hour, 
according  to  material.  Delicate  fabrics  need  to  soak  only 
until  saturated;  rinse  before  washing  and  wash  quickly. 

Blueing. — One  ounce  of  best  Prussian  blue,  half  an  ounce 
of  oxolic  acid,  one  quart  of  soft  water.  Heat  enough  of  the 
water  to  dissolve  the  acid,  then  stir  in  the  blue,  add  cold  water 
and  bottle  for  use;  keep  in  the  cellar. 

To  Clean  Silk  Dresses. — Equal  quantities  of  alcohol,  molas- 
ses and  soft  soap;  one  pint  of  each  will  do  two  dresses;  beat 
well  together,  and  after  spreading  a  breadth  of  silk  on  a 
clean  kitchen  table,  scour  it  with  an  old  but  clean  clothes 
brush;  have  three  tubs  or  pails  of  water,  take  up  the  breadth 
of  silk  by  the  top  and  dip  it  up  and  down  in  first  one  pail, 
then  the  second,  and  then  the  third.  When  there  is  no  color 
left  in  the  water  the  rinsing  is  complete.  Pin  the  breadths 
to  the  clothes-line  without  wringing.  When  a  little  damp  press 
out  with  a  cold  iron.  Before  cleaning  rub  the  grease  spots 
with  pure  naptha  or  gasoline.  We  have  used  this  horrid- 
looking  mixture  with  the  best  success  on  even  light  silks  and 
silk  with  white  stripes. 

Paint  Spots. — ^When  neither  turpentine  nor  benzine  will 
remove  paint  spots  from  garments,  try  chloroform.  It  will 
absorb  and  remove  paint  which  has  been  on  for  six  months. 

A  Cure  for  Bedbugs. —  Gosoline  or  a  strong  solution  of 
ammonia  are  both  good  remedies. 

The  only  sure  remedy  that,  in  the  course  of  seventeen 
years,  we  have  invariably  found  efficacious,  is  a  preparation  of 
copperas,  one  pound  to  one  gallon  of  boiling  water.  The 
most  infected  house  we  ever  saw  was  cleared  by  filling  a  syringe 
with  this  fluid  and  shooting  it  into  the  cracks  and  crevices  of 
the  rooms  and  walls.  Sponging  or  painting  the  bedstead  with 
this  solution  will  keep  them  away  for  months  and  forever. 
The  only  drawback  to  this  is  that  it  leaves  a  stain  like  iron  rust. 


222 


HOUSEHOLD. 


Oil  of  cedar  is  an  excellent  and  cleamy  remedy.  Salt  and 
kerosene  oil  in  cracks  and  under  base  boai*ds  is  good. 

To  Drive  Away  Mice. — Moisten  chloride  of  lime,  and  stop 
their  holes  of  ingress  with  the  paste.  If  the  holes  are  inacces- 
sible, set  the  chloride  around  on  small  plates.  Mice  do  not 
like  it. 

To  Get  Rid  of  Black  Ants. — Get  five  cents  worth  of  tartar 
emetic;  mix  in  an  old  saucer  with  sugar  and  water,  and  set  in 
your  pantry  or  cupboard,  where  the  ants  trouble  you.  In 
twenty-four  hours  every  ant  will  have  left  the  premises.  With 
me  the  same  dish  of  tartar  emetic  answered  as  well  the  second 
year  as  the  first;  as  the  water  dries  out  add  more. 

Dyeing. — It  may  be  necessary  to  remark,  once  for  all,  thai 
every  article  to  be  dyed,  as  well  as  everything  used  about  dye- 
ing, should  be  perfectly  clean. 

In  the  next  place,  the  article  to  be  dyed  should  be  well 
scoured  in  soap,  and  then  the  soap  rinsed  out.  It  is  also  an 
advantage  to  dip  the  article  you  wish  to  dye  into  warm  water, 
just  before  putting  it  into  the  alum  or  other  preparation;  for 
the  neglect  of  this  precaution  it  is  nothing  uncommon  to  have 
the  goods  or  yarn  spotted.  Soft  water  should  always  be  used 
if  possible,  and  sufficient  to  cover  the  goods  handsomely. 

As  soon  as  an  article  is  dyed  it  should  be  aired  a  little, 
then  well  rinsed,  and  afterwards  hung  up  to  dry. 

When  dyeing  or  scouring  silk  or  merino  dresses,  care  should 
be  taken  not  to  wring  them;  for  this  has  a  tendency  to  wrinkle 
and  break  the  silk. 

In  putting  the  dresses  and  shawls  out  to  dry,  that  have 
been  dyed,  they  should  be  hung  up  by  the  edge  so  as  to  dry 
evenly. 

Chrome  Black. — For  Woolen  Goods: — For  five  pounds 
of  goods,  blue  vitriol,  six  ounces;  boil  it  a  few  minutes;  then 
dip  the  goods  three-quarters  of  an  hour,  airing  often;  take  out 
the  goods,  and  make  a  dye,with  logwood,  three  pounds;  boil  one- 
half  hour;  dip  three-quarters  of  an  hour,  and  air  the  goods, 
and  dip  three-quarters  of  an  hour  more.  Wash  in  strong  suds. 
This  will  not  impart  any  of  its  color  in  fulling,  nor  fade  by 
exposure  to  the  sun. 

Black  on  Wool. — For  Mixtures. — For  ten  pound  of 
wool,  bichromate  of  potash,  four  ounces;  ground  argal,  three 
ounces;  boil  together,  and  put  in  wool;  stir  well,  and  let  it 
remain  in  the  dye  four  hours.  Then  take  out  the  wool,  rinse 
it  slightly  in  clear  water;  then  make  a  new  dye,  into  which  put 
logwood,  three  and  one-half  pounds.  Boil  one  hour,  and  add 
chamber  lye,  one  pint,  and  let  the  wool  lie  in  all  night.  Wash 
in  clean  water. 


HOUSEHOLD. 


223 


Snuff  Brown. — Dark,  for  Cloth  or  Wool. — For  five 
pounds  of  goods,  camwood,  one  pound;  boil  it  fifteen  minutes, 
then  dip  the  goods  for  three-quarters  of  an  hour;  take  out  the 
goods,  and  add  to  the  dye,  fustic,  two  and  one-half  pounds; 
boil  ten  minutes,  and  dip  the  goods  three-quarters  of  an  hour; 
then  add  blue  vitriol,  one  ounce;  copperas,  four  ounces;  dip 
again  one-half  hour;  if  not  dark  enough,  add  more  copperas. 
It  is  dark  and  permanent. 

Wine  Color. — For  five  pounds  of  goods,  camwood,  two 
pounds;  boil  fifteen  minutes;  then  dip  the  goods  for  one-half 
hour;  boil  again,  and  dip  one-halt  hour;  then  darken  with  blue 
vitriol,  one  and  one-half  ounce;  if  not  dark  enough,  add  cop- 
peras, one-half  ounce. 

Madder  Red. — To  each  pound  of  goods,  alum,  five  ounces; 
red,  or  cream  of  tarter,  one  ounce;  put  in  the  goods,  and  bring 
your  kettle  to  a  boil  for  one-half  an  hour;  then  air  them,  and 
boil  one-half  hour  longer;  then  empty  your  kettle,  and  fill 
with  clean  water;  put  in  bran,  one  peck;  make  it  milk  warm, 
and  let  it  stand  until  the  bran  rises;  then  skim  off  the  bran, 
and  put  in  madder,  one  half  pound;  put  in  your  goods,  and 
heat  slowly  until  it  boils  and  is  done.    Wash  in  strong  suds. 

Green. — On  Wool  or  Silk,  with  Oak  Bark. — Make  a 
strong  yellow  dye  of  yellow  oak  and  hickory  bark  in  equal 
quantities.  Add  the  extract  of  indigo,  or  chemic,  one  table- 
spoonful  at  a  time,  until  you  i get  the  shade  or  color  desired. 

Blue. — Quick  Process. — For  two  pounds  of  goods,  alum, 
five  ounces;  cream  of  tartar,  three  ounces;  boil  the  goods  in 
this  for  one  hour;  then  throw  the  goods  into  warm  water, 
which  has  more  or  less  of  the  extract  of  indigo  in  it,  according 
to  the  depth  desired,  and  boil  again  until  it  suits,  adding  more 
of  the  blue  if  needed.    It  is  quick  and  permanent. 

Stocking  Yarn,  or  Wool,  to  Color. — Between  a  Blue 
and  Purple. — For  five  pounds  of  wool,  bichromate  of  potash, 
one  ounce;  alum,  two  ounce;  dissolve  them,  and  bring  the  water 
to  a  boil,  putting  in  the  wool,  and  boiling  one  hour;  then  throw 
away  the  dye,  and  make  another  dye  with  logwood  chips,  one 
pound;  or,  extract  of  logwood,  two  and  one-half  ounces;  and 
boil  one  hour.    This  also  works  very  prettily  on  silk. 

Whenever  you  make  a  dye  with  logwood  chips,  either  boil 
the  chips  one-half  hour,  and  pour  off  the  dye,  or  tie  up  the 
chips  in  a  bag,  and  boil  with  the  wool  or  other  goods;  or,  take 
two  and  one-half  ounces  of  the  extract  in  place  of  one  pound 
of  the  chips  is  less  trouble  and  generally  the  better  plan.  In 
the  above  recipe,  the  more  logwood  that  is  used,  the  darker 
will  be  the  shade. 


2^4 


HOUSEHOLD. 


Scarlet,  with  Cochineal. —  For  Yarn  or  Cloth. — 
Fwr  one  pound  of  goods,  cream  of  tartar,  one-half  ounce;  cochi- 
neal, well  pulverized,  one-quarter  ounce;  muriate  of  tin,  two 
and  one-half  ounces;  then  boil  up  the  dye,  and  enter  the 
goods;  work  them  briskly  for  ten  or  fifteen  minutes,  after 
which  boil  for  one  and  one-half  hours,  stirring  the  goods 
slowly  while  boiling;  wash  in  clear  water  and  dry  in  the  shade. 

Pink. — For  three  pounds  of  goods,  alum,  three  ounces; 
boil,  and  dip  the  goods  one  hour;  then  add  to  the  dye,  cream 
of  tartar,  four  ounces;  cochineal,  well  pulverized,  one  ounce; 
boil  well,  and  dip  the  goods  while  boiling,  until  the  color  suits. 

Orange. — For  five  pounds  of  goods,  muriate  of  tin,  six 
tablespoonfuls;  argal,  four  ounces;  boil,  and  dip  one  hour; 
then  add  to  the  dye,  fustic,  two  and  one-half  pounds;  boil  ten 
minutes,  and  dip  one-half  hour;  and  add  again  to  the  dye, 
madder,  one  teacupful;  dip  again  one-half  hour. 

Cochineal  in  place  of  madder  makes  a  much  brighter  color, 
which  should  be  added  in  small  quantities  until  pleased. 
About  two  ounces. 

Purple. —  For  five  pounds  goods,  cream  of  tartar,  four 
ounces;  alum,  six  ounces;  cochineal,  well  pulverized  two 
ounces;  muriate  of  tin,  one-half  teacupful.  Boil  the  cream  of 
tartar,  alum,  and  tin  fifteen  minutes;  then  put  in  the  cochineal 
and  boil  five  minutes;  dip  the  goods  two  hours;  then  make  a 
new  dye  with  alum,  four  ounces;  Brazil  wood,  six  ounces; 
logwood,  fourteen  ounces;  muriate  of  tin,  one  teacupful,  with 
a  little  chemic;  work  again  until  pleased. 

Silver  Drab. — Light. — For  five  pounds  of  goods,  alum, 
one  small  teaspoonful,  and  logwood  about  the  same  amount; 
boil  well  together,  then  dip  the  goods  one  hour;  if  not  dark 
enough,  add  in  equal  quantities  alum  and  logwood  until 
suited. 

Dark  Colors. — To  Extract  and  Insert  Light. — This 
recipe  is  calculated  for  carpet-rags.  In  the  first  place  let  the 
rags  be  washed  clean;  the  black  or  brown  rags  can  be  colored 
red,  or  purple,  at  the  option  of  the  dyer;  to  do  this,  take,  for 
every  five  pounds  of  black  or  brown  rags,  muriate  of  tin,  three- 
quarters  of  a  pound,  and  the  lac,  one-half  pound,  mixed  with 
the  same  as  for  the  lac  red;  dip  the  goods  in  this  dye  two 
hours,  boiling  one  half  of  the  time.  If  not  red  enough  add 
more  tin  and  lac.  The  goods  can  then  be  made  a  purple  by 
adding  a  little  logwood;  be  careful  and  not  get  in  but  a  small 
handful,  as  more  can  be  added  if  not  enough.  White  rags 
make  a  beautiful  appearance  in  a  carpet,  by  tying  them  in  the 
skein,  and  coloring  them  red,  green,  or  purple;  gray  rags  will 


HOUSEHOLD. 


225 


take  a  very  good  green;  the  coloring  will  be  in  proportion  to 
the  darkness  of  mix. 

Black. — For  five  pounds  of  goods,  sumach,  wood  and 
bark  together,  three  pounds;  boil  one-half  hour,  and  let  the 
goods  steep  twelve  hours;  then  dip  in  lime  water  one-half  hour; 
then  take  out  the  goods,  and  let  them  drip  an  hour;  now  add 
to  the  sumach  liquor,  copperas,  eight  ounces,  and  dip  another 
hour;  then  run  them  through  the  tub  of  lime-water  again  for 
fifteen  minutes;  now  make  a  new  dye  with  logwood,  two  and 
one-half  pounds;  by  boiling  one  hour,  and  dip  again  three 
hours;  now  add  bichromate  of  potash,  two  ounces  to  the  log- 
wood dye,  and  dip  one  hour.  Wash  in  clear,  cold  water  and 
dry  in  the  shade.  You  may  say  this  is  doing  too  much.  Yoii 
cannot  get  a  permanent  black  on  cotton  with  less  labor. 

Blue  on  Cotton  or  Linen. — With  Logwood.— In  all 
cases,  if  new,  they  should  be  boiled  in  a  strong  soap-suds  or 
weak  lye,  and  rinsed  clean;  then  for  cotton,  five  pounds,  or 
linen,  three  pounds,  take  bichromate  of  potash,  three-quarters 
of  a  pound;  put  in  the  goods  and  dip  two  hours;  then  take 
out  and  rinse;  make  a  dye  with  logwood,  four  pounds;  dip  in 
this  one  hour,  air,  and  let  stand  in  the  dye  three  or  four  hours, 
or  till  the  dye  is  almost  cold;  w^sh  out,  and  dry. 

Green. — If  the  cotton  is  new,  boil  in  weak  lye  or  strong 
suds;  then  wash  and  dry;  give  the  cotton  a  dip  in  the  home- 
made dye-tub,  until  blue  enough  is  obtained  to  make  the  green 
as  dark  as  required;  take  out,  dry,  and  rinse  the  goods  a  little; 
then  make  a  dye  with  fustic,  three-quarters  pound;  logwood, 
three  ounces  to  each  one  pound  of  goods,  by  boiling  the  dye 
one  hour;  when  cooled  so  as  to  bear  the  hand,  put  in  the  cot- 
ton, move  briskly  a  few  minutes,  and  let  it  lie  in  one  hour;  take 
out,  and  let  it  thoroughly  drain;  dissolve  and  add  to  the  dye, 
for  each  pound  of  cotton,  blue  vitriol,  one-half  ounce;  and  dip 
another  hour;  wring  out  and  let  dry  in  the  shade.  By  adding 
or  diminishing  the  logwood  and  fustic,  any  shade  of  green  may 
be  obtained. 

Yellow. — For  five  pounds  of  goods,  sugar  of  lead,  seven 
ounces;  dip  the  goods  two  hours;  make  a  new  dye  with  bichro- 
mate of  potash,  four  ounces;  dip  until  the  color  suits,  wring 
out,  and  dry;  if  not  yellow  enough,  repeat  the  operation. 

Red. — Take  muriate  of  tin,  one-half  of  a  teacupful;  add 
sufficient  water  to  cover  the  goods  well,  bring  it  to  a  boiling 
heat,  putting  in  the  goods  one  hour,  stirring  often;  take  out 
the  goods  and  empty  the  kettle,  and  put  in  clean  water,  with 
mc-wood,  one  pound,  steeping  it  for  one-half  hour,  at  hand 
heat;  then  put  in  the  goods,  and  increase  the  heat  for  one  hour, 
15 


226 


HOUSEHOLD. 


not  bringing  to  a  boil  at  all;  stir  the  goods,  and  dip  an  hour  as 
before;  wash  without  soap. 

Green. — Very  Handsome  with  Oak  Bark. — For  one 
pound  of  silk,  yellow  oak  bark,  eight  ounces;  boil  it  one-half 
hour;  turn  off  the  liquor  from  the  bark,  and  add  alum,  six 
ounces;  let  it  stand  until  cold;  while  this  dye  is  being  made, 
color  the  goods  in  the  blue  dye-tub  a  light  blue;  dry  and  wash; 
then  dip  in  the  alum  and  bark  dye;  if  it  does  not  take  well, 
warm  the  dye  a  little. 

Yellow. — For  one  pound  of  silk,  alum,  three  ounces; 
sugar  of  lead,  three-quarter  of  an  ounce;  immerse  the  goods  in 
the  solution  over  night;  take  out,  drain,  and  make  a  new  dye 
with  fustic,  one  pound;  dip  until  the  required  color  is  obtained. 

N.  B. — The  yellow  or  green  for  wool  works  equally  well 
on  silk. 

Crimson. — For  one  pound  of  silk,  alum,  three  ounces;  dip 
at  hand  heat  one  hour;  take  out  and  drain,  while  making  a 
new  dye,  by  boiling  ten  minutes,  cochineal,  three  ounces; 
bruised  nut-galls,  two  ounces;  and  cream  of  tartar,  one-quar- 
ter ounce,  in  one  pail  or  water;  when  a  little  cool,  begin  to  dip, 
raising  the  heat  to  a  boil,  continuing  to  dip  one  hour;  wash 
and  dry. 


DOMESTIC  PETS. 


This  is  a  very  comprehensive  title,  and  might  fairly  be 
supposed  to  comprise  ponies,  donkeys,  dogs,  cats,  rabbits,  poul- 
try, and  pigeons;  but  this  article  will  be  confined  to  animals 
kept  in  the  house,  and  will  especially  relate  to  those  which  may 
be  legitimately  called  pets,  the  care  of  them  devolving  entirely 
upon  their  owners.  Out-of-door  pets  must  necessarily  be  left, 
in  a  great  measure,  to  the  care  of  servants,  and  cannot  be  so 
essentially  home  friends.  The  following  remarks  are  by  a 
well  known  writer: 

Squirrels,  dormice,  and  white  mice  are  sometimes  kept  in 
captivity  by  those  whose  lives  are  chiefly  spent  in  towns,  and 
who  have  no  knowledge  of  the  wild  and  frolicsome  creatures 
in  their  native  haunts;  but  they  appear  to  lead  very  unnatural 
lives  in  confinement,  and  are  not  very  desirable  pets  for 
the  house.  It  is  difficult  to  keep  their  cages  quite  sweet  and 
clean.  All  may  be  domesticated,  however,  and  are,  we  believe, 
capable  of  attachment  to  their  owners.  We  have  never  kept 
any  ourselves,  but  our  brothers  had  dormice  from  time  to  time, 
and  several  small  families  were  born  and  brought  up  under  their 
care,  but  most  of"  them  came  to  an  untimely  end. 

The  Squirrel. — The  squirrel  seems  so  delightfully  free  and 
happy,  playing  about  on  the  tops  of  the  tallest  trees  in  the 
woods,  launching  himself  boldly  into  the  air,  and  taking  tre- 
mendous leaps  from  branch  to  branch,  that,  after  seeing  the 
pretty  little  creature  at  his  ease,  one  does  not  feel  inclined  to 
deprive  him  of  the  liberty  he  seems  so  thoroughly  to  enjoy; 
but  if  he  is  captured,  his  life  ought  to  be  made  as  happy  as 


228' 


DOMESTIC  PETS. 


possible,  and  he  should  be  allowed  as  much  exercise  as  he 
can  have  in  the  house.  His  cage  should  be  at  least  three  or  four 
feet  long  and  three  or  four  feet  high,  and  instead  of  the  revolving 
cylinder,  which  is  very  injurious  to  the  little  prisoner,  he 
should  have  a  good-sized  branch  of  a  tree,  to  form  perches  for 
him,  and  be  able  to  frisk  about  at  pleasure  in  his  little  parlor. 
A  little  sleeping-box  must  be  attached  to  this,  with  a  door  at 
the  back,  and  the  board  forming  the  floor  should  be  drawn  out 
like  that  of  a  bird  cage.  Every  part  of  the  cage  must  be  kept 
as  clean  as  possible,  and  the  moss  and  cotton  wool,  which 
must  be  put  into  the  squirrel's  bedroom,  must  be  changed  near- 
ly every  day.  The  active  little  creature  does  not  often  live  long 
in  confinement;  but  if  taken  young,  and  very  carefully  man- 
aged, it  may  become  a  very  tame  and  a  very  engaging  pet,  and 
may  sometimes  be  trusted  to  frolic  about  out  of  doors  when 
tame  enough  to  return  at  his  owner's  call.  His  cage  should, 
however,  be  lined  with  tin;  for  he  is  apt  to  gnaw  the  wood  with 
his  sharp  little  teeth  when  impatient  of  confinement.  He  should 
be  fed  on  nuts,  almonds,  filberts,  beech  masts,  walnuts,  acorns, 
wheat  in  the  ear,  and  fir  cones;  and  he  is  fond  of  milk,  cold 
tea,  and  bread  and  milk.  A  little  bit  of  boiled  potato,  and 
even  a  tiny  morsel  of  cooked  meat,  may  be  given  as  a  treat,  and 
a  stale  crust  of  bread  to  gnaw.  All  creatures  require  variety 
in  their  food,  and  in  his  wild  state  the  squirrel  gets  animal  food 
by  robbing  birds*  nests  of  their  eggs  occasionally.  He  lays  up 
a  store  of  food  for  the  winter  in  various  holes  and  crevices, 
and  is  much  too  acute  ever  to  put  by  a  nut  in  which  a  maggot  has 
been,  or  to  miss  the  place  where  his  treasure  is  concealed,  even 
when  several  inches  depth  of  snow  covers  the  ground.  The 
female  is  a  very  affectionate  mother,  and  will  remain  with  her 
young  in  the  nest  even  while  the  tree  in  which  it  is,  is  cut 
down,  or  will  carry  them,  one  after  another,  in  her  mouth,  to  a 
place  of  safety.  She  generally  builds  on  the  topmost  branches 
of  the  fir  tree,  and  the  nest  is  made  of  dry  grass  and  sticks, 
very  slightly  yet  firmly  put  together,  and  lined  with  fur,  which 
she  scratches  off  her  body  before  the  young  ones  are  born. 
This  is  generally  in  the  summer,  and  the  young  squirrels  re- 
main with  their  parents  till  the  following  spring,  when  they  are 
able  to  manage  for  themselves.    They  have  a  substantial  win- 


DOMESTIC  PETS. 


229 


ter's  nest,  to  which  they  appqar  to  add  every  year  fresh  layers 
of  hay  and  moss,  to  make  their  habitation  more  and  more  warm 
and  comfortable.  It  is  said  the  best  time  to  buy  a  squirrel  is  at 
the  end  of  September,  when  it  is  fat  and  vigorous  and  its  fur  is 
in  good  condition;  but  it  is  never  safe  to  purchase  those  which 
are  sold  in  the  street  as  "wonderfully  tame,"  and  which  will 
allow  themselves  to  be  handled  by  a  stranger,  and  pulled  about, 
without  showing  any  disposition  to  bite.  The  probability  is 
that  the  poor  little  creatures  have  been  stupified  by  some  drug, 
and  that  they  will  either  recover  their  natural  ferocity  in  a  few 
hours,  or  die — poisoned  by  the  narcotic  which  has  been  given 
them. 

The  Dormouse. — The  dormouse  is  very  like  the  squirrel  in 
many  of  its  habits;  it  lives  upon  much  the  same  food,  and  is  a 
hybernating  animal  too,  laying  up  a  store  of  eatables  for  the 
winter,  and  passing  the  greater  parts  of  the  cold  months  in  sleep. 
In  a  cage  it  is  not  seen  to  advantage;  throughout  the  day  it  is 
generally  rolled  up  into  a  little  soft  ball  of  fur,  fast  asleep,  and 
its  architectural  talents  are  quite  thrown  away.  It  is,  in  its 
wild  state,  a  very  clever  nest-builder.  A  writer  gives  a  most 
fascinating  description  of  a  dormouse's  nest,  which  he  found  in 
a  hedge  four  feet  from  the  ground,  in  the  forking  of  a  hazel 
branch,  the  smaller  twigs  of  which  formed  a  palisade  round  it. 
The  nest  itself  was  six  inches  long  and  three  wide,  and  construct- 
ed of  grass  blades  and  leaves  of  trees.  The  blades  of  the  sword- 
grass  were  chiefly  used,  and  these  were  twisted  round  and  be- 
tween the  twigs  so  as  to  form  a  hollow  oval  nest.  Finer  sorts 
of  grass  and  the  slender  stems  (not  bigger  than  thread)  of  deli- 
cate climbing  weeds,  interwoven  with  the  leaves  of  hazel  and 
maple  trees,  were  used  for  the  bottom  of  the  nest;  the  entrance 
to  which  was  most  ingeniously  concealed  by  long  blades  of 
grass  placed  across  it  in  such  a  manner  as  to  spring  back  to 
their  places,  after  having  been  pushed  aside  to  admit  the  dor- 
mouse into  the  nest.  This  was  never  used  as  a  storehouse;  the 
little  creature  had  its  winter  provisions  carefully  hidden  under 
a  thick  branch  in  the  neighborhood  of  the  nest.  While  hyber- 
nating, the  dormouse  does  not  seem  to  require  food;  but  it 
wakes  up  occasionally  during  the  winter,  perhaps  when  a  warm 
sunny  day  calls  it  into  life  for  the  time,  and  then  it  takes  food 


230 


DOMESTIC  PETS. 


before  it  rolls  itself  up  and  sleeps  again.  It  requires  a  good 
deal  of  warmth,  and  must  have  soft  hay,  moss,  and  wool,  given 
it  to  form  its  bed,  and  it  does  its  best  with  these,  but  cannot 
construct  anything  very  beautiful  out  of  them. 

If  we  had  a  tame  dormouse,  we  think  we  should  try  and 
provide  it  with  materials  which  it  might  be  induced  to  use  for 
the  construction  of  a  nest  like  that  described.  The  dormice 
we  once  had  were  kept  in  a  cage  made  for  dormice,  wired  at 
one  end,  with  a  little  compartment  at  the  other  boarded  in, 
the  door  of  which  was  pulled  up  and  pushed  down  at  pleasure, 
so  that  the  little  creatures  could  be  shut  into  their  bedroom 
when  the  outer  room  was  cleaned  out.  Even  with  this  precau- 
tion they  were  continually  getting  out  of  the  cage,  they  were 
such  nimble  little  animals,  and  the  whole  house  was  often 
searched  in  vain  for  the  truants.  At  last,  perhaps,  they  would 
be  found  in  the  fold  of  a  curtain  or  underneath  the  cushion  of 
a  sofa.  Sometimes  a  worse  fate  befell  them,  and  they  would 
creep  under  the  cushion  of  an  arm-chair,  and  get  crushed  to 
death,  or  be  trodden  under  foot,  or  be  squeezed  under  a  door 
in  trying  to  escape.  They  sleep  during  the  day  and  come  out 
in  the  evening,  so  that  they  must  be  provided  with  food  as  soon 
as  it  grows  dusk;  and,  if  they  have  a  large  cage  with  sticks 
placed  across  it,  they  will  gambol  about  very  merrily  in  the 
open  part  of  it  as  soon  as  night  approaches.  Their  food  should 
be  varied  as  much  as  possible;  they  will  eat  nuts  and  almonds, 
peas  and  beans,  canary  seed,  and  various  other  grains;  and 
they  are  very  fond  of  the  milky  juice  of  a  dandelion  or  sow- 
thistle.  We  used  always  to  put  a  little  tin  pan  of  milk  into 
the  cage  every  night,  and  they  would  often  drink  it  all,  espec- 
ially when  they  had  young  ones.  It  is  said  that  rabbits  will  b'e 
hindered  from  devouring  their  young  by  providing  them  with 
water,  and  that  they  would  not  eat  them  unless  maddened  by 
thirst  or  suffering  from  extreme  hunger.  Some  dormice  have 
the  same  propensity  to  cannibalism;  and,  if  this  theory  about 
the  rabbits  be  correct,  it  may  apply  also  to  the  mother  dor- 
mouse which  devours  her  young.  We  thought  she  did  so  when 
alarmed  for  their  safety,  not  being  able  to  conceal  them  else- 
where; but  it  would  be  well  to  provide  her  with  a  constant  sup- 
ply of  water  or  milk  when  nursing.    The  milk  is  useful  too  in 


DOMESTIC  PETS. 


231 


furnishing  the  dormouse  with  animal  food;  out  of  doors  it  eats 
insects.  There  are  generally  four  or  five  young  ones  in  a  litter, 
born  blind,  but  able  to  see  in  a  few  days,  and  they  are  soon 
capable  of  taking  care  of  themselves.  The  cage  must,  of 
course,  be  kept  perfectly  clean,  and  the  floor  of  the  open  part 
should  be  sanded  like  a  bird  cage. 

Mice. — White,  grey-and-white,  and  brown-and-white  mice 
are  sometimes  kept  in  cages  like  those  of  the  dormouse,  and 
they  must  be  treated  in  the  same  manner.  The  common  brown 
mouse  is  said  to  be  a  more  tractable  and  intelligent  pet,  and 
to  be  easily  tamed  by  patient  kindness.  We  never  heard  a 
mouse  sing,  but  several  instances  are  recorded  of  mice  who 
have  learned  to  imitate  the  chirp  and  even  the  song  of  a 
canary  kept  in  the  room  in  which  they  were;  so  that 
it  might  be  worth  while  to  try  to  give  such  pets  the  bene- 
fit of  a  musical  education  for  the  chance  of  their  acquiring 
so  curious  an  accomplishment.  The  little  harvest  mouse,  the 
tiniest  of  British  quadrpueds,  has  sometimes  been  kept  in  a 
cage,  and  will  grow  tame  enough  to  take  its  favorite  food,  flies 
and  other  insects,  from  the  hand.  It  is  a  most  beautiful  little 
creature,  very  active  and  agile,  climbing  about  by  means  of  its 
long  tail  and  flexible  toes,  and  leaping  like  a  little  Jerboa.  It 
should  have  grains  of  wheat  and  maize,  and  canary  seed,  and 
plenty  of  water  always  in  the  cage;  and  wool  or  flannel  and 
grass  for  its  nest,  which  in  its  wild  state  is  the  most  beautiful 
and  elaborate  construction  of  leaves  and  grass  woven  together 
into  a  round  ball  and  suspended  from  strong  grass-stems, 
wheat-stalks,  or  thistle-heads.  In  the  winter  it  takes  refuge  in 
corn  ricks,  or  burrows  deeply  in  the  earth,  and  makes  a  warm 
bed  of  grass.  Even  in  confinement  the  harvest  mouse  will 
show  its  instinctive  propensity  to  store  up  food  for  the  winter, 
and  if  a  number  of  grains  of  wheat  or  seed  are  given  to  it,  will 
carry  them  off  and  hide  them  in  its  nest. 

Birds. — None  of  these  little  creatures,  however  pretty  and 
intelligent  they  may  be,  seem  to  us  to  be  such  desirable  pets  to 
be  kept  in  the  house  as  birds,  to  which  the  remainder  of  this 
article  will  be  devoted.  We  can  make  them  so  happy,  and  they 
can  tell  us  when  anything  is  amiss  with  them  so  plainly — so 
thoroughly  enjoying  our  petting,  and  becoming  so  attached 


232 


DOMESTIC  PETS. 


to  us — that  no  trouble  is  thrown  away  upon  our  feathered 
pets. 

On  the  whole,  canaries  flourish  best  in  imprisonment.  All 
the  English  finches  do  well  in  aviaries  or  cages;  but  one  does 
not  like  to  see  them  imprisoned  while  their  brothers  and  sisters 
are  flying  about  at  large  close  by — one  thinks  they  must  envy 
them  their  liberty,  and  long  to  join  them;  while  canaries  would 
suffer  extremly  exposed  to  the  cold  of  winter,  if,  indeed,  they 
survived  it.  As  regards  other  birds — robins,  wrens,  titmice, 
sparrows,  &c. — it  is  much  pleasanter  to  have  them  visiting  us 
from  the  garden  than  to' keep  them  shut  up  all  the  year  round; 
and  larks  and  nightingales  are  so  completely  out  of  their  natu- 
ral element  in  cages,  that  one  cannot  feel  happy  in  keeping 
them.  Any  one  who  will  take  the  trouble  to  feed  the  birds 
that  congregate  round  the  house  in  winter,  may  soon  have  a 
family  of  .pensioners. 

The  robins  will  become  our  very  familiar  friends,  hopping 
about  at  their  ease  on  the  breakfast-table,  examining  every  arti- 
cle in  the  room  with  the  utmost  self-possession;  will  visit  us 
regularly  through  the  cold  months,  and,  if  they  leave  us  in 
spring,  will  bring  their  young  ones  to  make  our  acquaintance 
when  they  leave  their  nests.  Crumbs  of  bread,  potatoes,  and 
scraps  of  fat  will  make  a  feast  for  the  poor  little  hungry  birds, 
driven  by  frost  and  snow  to  our  doors;  and  the  saucy  tomtits 
and  sparrows  will  afford  us  much  amusement  in  return  for  our 
hospitality. 

We  may  get  much  insight  into  the  special  characteristics  of 
tlie  birds  by  watching  them  when  they  are  at  their  ease,  and  a 
hard  winter  will  sometimes  make  them  so  tame,  and  so  accus- 
tom them  to  our  care,  that  they  will  hover  about  us  out  of 
doors,  and  peck  at  the  windows  for  admittance  at  their  usual 
feeding  hours. 

I  Although  we  do  not  advocate  keeping  English  birds  in  con- 
finement as  a  rule,  it  will  sometimes  happen  that  nestlings  will 
be  thrown  upon  our  compassion,  which  have  either  fallen  out 
of  their  nest,  lost  their  parents,  or  have  been  taken  captive  by 
village  boys,  and  are  likely  to  come  to  a  miserable  end  if  not 
taken  care  of.  Under  these  circumstances  it  is  as  well  to  know 
how  to  bring  them  up  by  hand.    We  once  had  several  nests  t9 


DOMESTIC  PETS. 


«33 


take  care  of,  and  all  the  young  birds  were  reared  and  sent  out 
into  the  world  when  able  to  take  care  of  themselves;  all  but 
two  bullfinches,  which  were  given  to  a  neighbor,  who  fed  them 
upon  hemp-seed — the  consequence  of  which  was  that  nearly 
all  of  their  feathers  fell  off,  and  they  were  the  most  miserable 
little  objects  that  can  be  conceived,  and  their  little  red-hot 
bodies  were  quite  uncomfortable  to  touch.  A  course  of  warm 
baths  and  plenty  of  cooling  green  food,  however,  restored  them 
to  health  and  beauty,  and  they  were  returned  to  their  owner 
with  a  warning  against  hemp-seed.  It  is  said  that  a  bullfinch 
fed  entirely  upon  this  heating  feed  will  become  blind. 

Nestlings. — Nestlings  should  be  fed  upon  bread  soaked  in 
water,  squeezed  nearly  dry,  and  chopped' up  finely  with  rape- 
seed  which  has  been  scalded  by  pouring  boiling  water  upon  it, 
and  leaving  it  till  quite  cold.  Of  course  this  food  must  be 
made  fresh  every  day;  if  it  grew  sour  it  would  kill  the  birds  at 
once.  About, four  quills  full  of  it  is  enough  for  a  meal  for  one 
young  bird;  but  they  generally  clamor  for  food  till  they  have 
enough,  and  then  settle  down  to  sleep  again.  They  must  be 
fed  as  soon  as  possible  in  the  morning  after  sunrise,  and  will 
require  food  at  intervals  of  from  one  hour  and  three-quarters 
to  two  hours  throughout  the  day,  the  last  meal  being  given 
about  sunset,  when  they  must  be  covered  up  for  the  night. 
The  best  plan  is  to  keep  the  nest  in  a  shallow  box,  over  which 
a  board  can  be  laid  to  darken  it,  otherwise  the  birds  will  be 
asking  for  food  every  quarter  of  an  hour.  As  soon  as  they 
hear  a  step  in  the  room  they  begin  to  chirp;  and  when  the  box 
is  uncovered  they  will  stretch  out  their  necks,  and  as  they  grow 
older  jump  out  of  the  nest,  and  fly  upon  the  hand  or  shoulder 
in  their  impatience  for  food.  In  time  they  will  learn  to  feed 
themselves  with  the  soft  food,  and  by  degrees  pick  up  and 
shell  the  seed  put  into  their  cage;  for,  of  course,  they  must  be 
put  into  a  cage  as  soon  as  they  are  fledged  sufficiently  to  en- 
able them  to  fly.  It  is  best  to  crush  the  hemp-seed  for  them 
at  first,  but  they  soon  learn  to  shell  the  canary  and  rape-seed. 

The  linnets  and  greenfinches  we  brought  up  by  hand  were 
very  tame,  and,  although  seed  and  water  were  always  within 
their  reach,  we  accustomed  them  to  be  fed  by  hand,  and  kept 
any  food  of  which  they  were  particularly  fond — hemp-seed, 


234  DOMESTIC  PETS. 

plantain,  or  chickweed,  for  instance,  which  all  birds  love — to 

be  given  them  as  dainties;  so  they  always  expected  something 
nice,  and  would  fly  out  of  their  cages  and  all  round  the  room 
in  their  joy  as  soon  as  we  opened  the  doors,  returning  to  perch 
on  the  hand,  shoulder  or  head  when  they  wanted  their  food. 
The  greenfinches  were  very  bold  birds,  and  as  familiar  as  pos- 
sible. They  were  great  eaters,  and  very  eager  for  their  favor- 
ite food,  so  they  always  welcomed  us  very  heartily;  but  we  did 
not  prize  their  affection  so  much  as  that  of  the  linnets,  which 
were  naturally  more  shy  and  retiring,  and  required  more  court- 
ing and  petting.  They  are  very  nice  pets,  and  become  very 
much  attached  to  their  owner,  and  their  song  is  very  sweet; 
but  if  kept  in  confinement  they  never  acquire  the  red  poll  and 
breast  which  ought  to  distinguish  the  male  bird  in  full  plum- 
age. They  are  fond  of  flax  or  linseed,  but  they  must  not  have 
much  of  it  or  they  will  grow  very  fat.  Canary  and  rape-seed 
•sliould  be  the  principal  food  both  of  linnets  and  greenfinches. 

Goldfinch. — The  goldfinch  is  a  universal  favorite,  both  from 
its  beauty  and  sprightliness;  it  is  very  restless  in  a  cage,  and 
Uierefore,  it  hardly  appears  as  contented  as  some  less  active 
birds;  but  it  will  live  many  years  in  confinement,  and  in  an 
aviary  is  as  happy  as  possible.  It  ought  not  to  have  a  bell- 
shaped  cage,  as  it  is  apt  to  grow  giddy,  twirling  its  beak  along 
the  wires.  It  is  very  easily  tamed,  and  is  capable  of  great  at- 
tachment to  its  owner,  and  may  generally  be  safely  allowed  a 
flight  round  the  room  while  its  cage  is  being  cleaned.  We  had 
one  which  would  fly  across  the  room  as  soon  as  its  cage  door 
was  opened,  and  perch  on  our  shoulder  for  its  favorite  food  of 
hemp-seed.  It  is  rather  fond  of  eating,  and  takes  so  much  ex- 
ercise that  it  requires  plenty  of  food.  It  will  not  sing  without 
a  few  hemp-seeds  in  the  day,but  it  must  not  be  fed  solely  upon 
this  heating  seed.  Canary,  rape,  and  poppy-seed  should  be  the 
ordinary  food  of  goldfinches.  Lettuce,  groundsel,  chickweed, 
and  water-cress,  they  should  have  frequently,  and  plantain  in 
the  winter;  in  the  wild  state  they  feed  much  on  thistle-seed, 
and  they  should  often  have  a  thistle-head  given  to  them,  to 
pick  the  seeds  x)ut  of  it  for  themselves.  They  ought  not  to  have 
sugar  or  sweet  cakes,  but  they  exceedingly  enjoy  a  treat  of  bis- 
cuit, and  Reading  cracknels  are  very  wholesome  for  them,  and 


DOMESTIC  PETS. 


235 


thoroughly  appreciated  by  goldfinches,  bullfinches,  and  cana- 
lies. 

The  goldfinch  is  a  very  tractable  bird,  and  there  are  many 
accomplishments  which  he  will  learn,  and  seems  to  exhibit  with 
pleasure.    He  may  be  taught  to  fire  off  a  small  cannon,  to 
feign  deathj  and  stand  unmoved  while  fireworks  are  let  off 
close  to  him,  to  mount  a  ladder,  &c.;  but  when  these  tricks  are 
made  use  of  by  his  master  to  exhibit  in  public  for  pay,  he  is 
often  treated  with  cruelty  to  make  him  a  proficient  in  them. 
Many  very  harmless  accomplishments  he  will  learn,  however, 
merely  by  patience  and  kindness  on  the  part  of  his  master — to 
open  a  box  for  his  seed,  to  ring  a  bell  when  he  wants  food,  to 
drag  a  little  wagon  up  an  inclined  plane  into  his  cage,  and  to 
draw  up  water  from  a  little  well  underneath  it.    All  these  are 
easily  taught,  and  the  bird  really  seems  to  find  pleasure  in  such 
little  tasks.    "One  of  my  birds  who  lived  in  a  cage  so  con- 
structed as  to  have  the  seed  always  in  a  box  of  which  he  had 
to  lift  up  the  lid,  and  the  water  in  a  well  to  be  drawn  up  in  a 
bucket,  was  quite  unhappy  when  his  home  was  undergoing  re- 
pair, and  he  had  to  live  for  a  time  in  an  ordinary  cage,  and 
sang  his  merriest  song  when  he  had  to  go  to  work  with  his 
little  chain  and  pail  again.    I  taught  him  to  lift  the  lid  of  the 
box  by  having  it  open  for  one  day,  and  then  gradually  lower- 
ing it  by  means  of  a  piece  of  silk  put  round  it,  fastened  at  the 
back  of  the  cage,  till  it  was  quite  shut.    He  very  soon  found 
out  that  he  must  lift  it  up  with  his  beak  in  order  to  reach  the 
seed;  and  at  last  he  became  so  crafty  about  it,  that  he  would 
take  out  two  or  three  seeds  at  once,  and  put  a  reserve  by  his 
side  between  the  wires  while  he  ate  one.    The  cage  was  made 
with  a  wooden  back,  and  the  box  was  let  into  this  above  the 
door,  and  the  lid  fastened  to  the  inside  with  two  little  hinges 
(care  should  be  taken  that  the  lid  is  not  too  heavy  for  the  bird 
to  lift  easily,  and  that  it  should  fall  at  once  when  not  held  up); 
a  little  bow  window  was  constructed  in  the  front  of  the  cage, 
in  the  floor  of  which  was  a  little  hole  with  a  wire  across  it,  to 
which  was  attached  a  light  silver  chain  fastened  to  a  silver 
bucket  about  the  size  of  a  thimble.    A  small  colored  glass 
tumbler  was  fixed  below  the  bow  window,  by  means  of  four 
strong  wires  and  a  ring.    This  was  filled  with  water  and  the 
bucket  dropped  into  the  well,  and  the  bird  hauled  up  the  chain 


23e 


DOMESTIC  PETS. 


with  his  beak,  holding  each  fresh  haul  with  his  feet  till  the 
bucket  came  to  the  hole,  and  he  could  drink  out  of  it.  I  taught 
him  this  accomplishment  by  filling  the  bucket  with  water,  and 
putting  it  on  the  floor  of  the  bow  window  to  accustom  him  to 
look  for  water  there;  then  I  let  it  down  by  means  of  the  chain 
pushed  through  two  of  the  side  wires  by  degrees,  lowering  it  a 
little  more  every  day.  At  first  the  bird  pulled  up  the  short 
bit  of  chain  with  his  beak,  and  let  it  go  before  he  could  drink 
out  of  the  bucket,  but  he  gradually  found  out  that  he  must 
hold  the  chain  when  he  had  drawn  it  up,  and  when  he  had 
once  succeeded  in  doing  this  his  education  was  finished;  he 
never  forgot  the  art,  and  often  showed  his  delight  in  his  task 
by  singing  when  he  had  drawn  up  the  bucket  while  his  chain 
was  under  his  feet,  before  he  quenched  his  thirst.  Of  course 
it  is  necessary  to  see  that  the  machinery  of  the  bucket,  chain, 
and  well  is  always  in  order;  any  hitch  preventing  the  bucket 
from  falling  into  the  well  and  getting  refilled  with  water  would 
cause  the  poor  little  bird  to  die  of  thirst.  The  bullfinch  and 
siskin  will  readily  learn  this  accomplishment,  and  I  had  a  mule 
bird  (whose  parents  were  a  goldfinch  and  canary)  who  learned 
it  very  quickly;  but  I  never  succeeded  in  teaching  a  canary  to 
put  his  foot  on  the  chain,  though  he  would  pull  it  up  with  hi? 
beak  readily  enough — of  course,  always  to  be  disappointed  by 
the  falling  down  of  the  bucket.  A  goldfinch  will  learn  to  puK 
a  little  wagon  up  an  inclined  plane  in  the  same  way,  and 
to  take  his  seed  out  of  it,  the  chain  attached  to  the  wagop 
having  to  be  hauled  in  and  held  in  the  same  manner.  The 
way  to  teach  him  to  ring  for  his  food,  is  to  suspend  a  little  bel^ 
in  a  corner  of  his  cage,  and  when  he  has  been  an  hour  or  twc 
without  food,  to  ring  it  by  means  of  a  string  attached  to  it,  and 
immediately  to  place  some  of  his  favorite  seed  in  the  glass.  In 
a  Lew  days  he  will  discover  that  whenever  the  bell  rings  he  get? 
a  m.eal,  and  will  seize  the  string,  and  peal  away  merrily  when- 
ever he  is  hungry." 

The  goldfinch  is  rather  subject  to  epileptic  fits,  and,  when* 
ever  he  is  seized  with  one,  he  should  be  plunged  head  down- 
wards into  cold  water,  and  one  or  two  dips  will  restore  him  at 
once.  He  is  a  la"ge  eater,  and  in  all  probability  has  indulged 
his  appetite  too  much,  so  that  he  must  be  kept  upon  a  low  diet 


DOMESTIC  PETS. 


237 


of  lettuce  seed  and  thistles,  and  have  no  hemp-seed  for  a  few 
days  after  he  has  had  one  of  these  fits. 

He  is  fond  of  bathing,  and  should  have  a  bath  every  day. 
The  goldfinch  will  sometimes  mate  with  the  canary,  and  the 
mules  are  very  pretty.  He  must,  however,  be  taken  away  from 
his  wife  as  soon  as  she  begins  to  lay,  as  he  has  a  mischievous 
propensity  for  breaking  the  eggs.  After  the  young  birds  are 
hatched  he  may  be  put  back  into  the  cage,  and  will  help  in 
feeding  them. 

Canaries. — If  our  readers  desire  to  have  a  nursery  of  young 
birds,  they  will  find  canaries  the  best  in  every  respect  to  rear. 
There  is  no  doubt  about  their  happiness  in  a  cage,  if  proper 
attention  be  paid  to  them;  and  we  would  fain  believe  that  no  one 
who  reads  these  pages  would  willingly  cause  them  suffering  from 
want  of  care,  or  would  attempt  to  keep  pets  upon  whom  they 
are  not  ready  to  bestow  all  the  time  and  trouble  necessary  to 
keep  them  in  health  and  comfort.  People  are  not  worthy  of 
their  birds  if  they  neglect  them,  and  leave  them  to  the  care  of 
servants,  to  whom  they  are  either  troublesome  or  indifferent. 
And  their  attention  will  be  received  with  such  expressive  grati- 
tude and  delight — their  feathered  pets  will  welcome  them  so 
gladly,  and  show  so  plainly  how  much  their  happiness  depends 
upon  their  care — that  they  will  be  sufficiently  rewarded  for  its 
bestowal.  They  should  become  intimately  acquainted  with  their 
birds'  dispositions,  too,  and  learn  their  language  thoroughly, 
and  they  will  find  a  fund  of  amusement  in  their  society.  This 
is  more  easily  accomplished  when  one  or  two  pet  birds  are  kept 
in  a  cage  alone,  than  when  there  are  a  number  of  canaries 
together  in  a  very  large  cage  or  aviary,  but  we  always  like  best 
to  see  them  under  such  circumstances — they  seem  so  thor- 
oughly happy  when  they  have  room  for  flying  and  frolicing 
about;  some  birds,  too,  will  sing  best  when  they  are  excited  by 
emulation  with  others,  but  occasionally  a  good  songster  is 
sulky  when  in  company,  and  prefers  being  alone.  One  of  our 
birds  who  had  been  accustomed  to  a  small  single  cage,  never 
seemed  at  ease  when  in  a  large  one,  and  resented  being  jostled 
by  others.  He  was  an  old  bird,  too,  and  did  not  like  his  saucy 
young  companions,  and  showed  his  di:>pleasure  by  total  silence 
whenever  he  was  placad  with  them;  so  we  had  to  restore  him 
to  solitary  grandeur. 


238 


DOMESTIC  PETS. 


All  through  the  autumn  and  winter  months,  about  twentv 
or  thirty  birds  will  live  very  happily  together,  in  a  cage  from 
three  to  four  feet  long,  and  two  feet  high  and  wide.  This 
should  be  made  of  tin  wire,  as  brass  is  apt  to  corrode,  and 
communicate  its  poisoned  green  rust  to  the  birds,  when  they 
rub  their  beaks  against  it;  the  iron  rust  is  very  good  for  them. 
The  wood  may  be  either  mahogany  or  varnished  deal.  The 
arrangements  for  seed  and  water  should  be  carefully  attended 
to.  If  the  former  is  put  into  the  cage,  the  bird-hoppers  are 
best  to  use,  because  the  seed  is  kept  clean,  and  only  falls  down 
as  the  birds  peck  and  scatter  away  the  husks  beneath.  A  good 
plan  is  to  have  the  seed  and  water  in  long,  covered  boxes  out- 
side the  cage,  with  china  or  glass  trays  to  take  in  and  out  oi 
them.  These  can  be  kept  perfectly  sweet  and  clean,  and  the 
birds  cannot  make  the  seed  or  water  dirty.  Objections  are 
made  to  the  old-fashioned  bird-glasses,  because  they  are  some- 
times carelessly  put  into  the  wires  which  hold  them,  so  that 
they  slip  aside,  and  the  poor  little  birds  cannot  get  at  the 
water;  but  no  provision  for  their  comfort  can  succeed  if  care- 
lessness be  allowed  at  all.  We  do  not  advocate  their  use, 
however,  for  if  they  are  very  full  the  seed  or  water  often  gets 
spilt  into  the  cage,  and,  if  not,  the  birds  have  to  stretch  their 
little  necks  painfully  to  reach  their  food.  Sometimes,  too,  a 
young  bird  will  contrive  in  some  mysterious  fashion  to  get  into 
the  glass,  and,  having  got  in,  cannot  extricate  itself.  Nothing 
looks  prettier  at  first  than  a  fountain  in  the  middle  of  the  cage: 
but  it  becomes  so  dirty  in  a  few  hours  that  it  is  not  well  to  use 
it.  A  bath,  wired  round  like  the  cage,  should  be  made  to 
hang  on  the  doorway,  and  the  birds  will  go  in  and  out  and 
splash  about  in  this,  with  the  greatest  delight.  It  must  be 
taken  away  when  they  have  all  had  a  good  washing,  in  cold 
weather  especially,  as  some  of  them  will  go  into  the  bath  again 
and  again,  and  get  completely  chilled.  In  winter  the  water 
must  have  the  chill  taken  off,  and  whenever  the  sun  shines  they 
may  have  a  bath  safely.  They  must  always  have  sand  spread 
on  the  board  at  the  bottom  of  the  cage;  and  the  coarse  graveliv 
sand  is  best  for  them.  It  is  a  good  plan  to  have  a  second  board 
and  two  sets  of  perches  for  a  large  cage;  this  gives  opportunity 
for  washing  and  drying  them  thoroughly,  and  when  the  board 


DOMESTIC  PETS. 


239 


gets  wetted  by  the  splashing  of  the  birds,  it  can  be  dried 
before  it  is  returned  to  the  cage.  Of  course  the  perches  must 
be  made  to  take  in  and  out  of  the  cage;  they  should  be  round 
and  smooth  like  a  bamboo.  A  swing  suspended  from  the  cen- 
tre is  a  source  of  pleasure  to  the  birds,  and  if  the  cage  has  a 
domed  top,  looks  very  pretty  underneath  it.  They  much  enjoy 
having  a  pot  of  mignonette  or  of  chickweed  put  in;  and  all 
perch  eagerly  about  it,  and  soon  devour  every  leaf  and  flower. 
No  plant  that  would  be  injurious  to  them  must  be  put  either 
in  or  close  to  the  cage,  for  they  are  sure  to  eat  the  leaves,  and 
the  beauty  of  the  plant  is  destroyed  in  a  few  hours.  A  fir 
branch  put  into  the  cage  occasionally  gives  them  a  good  deal 
of  amusement,  and  seems  to  do  them  no  harm;  but  it  is  very 
soon  reduced  to  a  bare  pole.  Plantain  is  very  good  winter 
food  for  thein,  and  they  enjoy  picking  it  from  the  stalk.  Their 
food  should  have  plenty  of  variety,  to  keep  them  in  health  and 
good  humor.  They  must  not  have  sugar  or  sweet  cakes,  but 
plain  biscuits — cracknels  for  instance — are  good  for  them. 
Their  staple  food  should  be  canary  and  bird  turnip  (the  small, 
brown  summer  rape)  seed,  a  small  quantity  of  hemp-seed  each 
day,  and  occasionally,  in  cold  weather,  a  pinch  of  maw,  or 
poppy-seed,  always  to  be  given  while  the  birds  are  moulting. 
When  they  are  building  they  must  have  a  mixture  of  hard- 
boiled  egg  and  finely-crumbled  stale  bread,  with  a  pinch  of  the 
same  seed  mixed  with  it  every  morning.  It  must  always  be 
made  and  given  freshly,  or  it  will  turn  sour  and  kill  the  birds. 
This  food  may  be  dispensed  with  while  the  hen  is  sitting;  but 
as  soon  as  she  is  about  to  hatch,  it  must  be  put  in  the  cage  for 
the  young  to  feed  upon. 

Canaries  ought  to  have  green  food  three  or  four  times  a 
week,  chickweed,  groundsel,  or  lettuce.  It  is  better  for  them 
to  have  a  little  constantly  than  a  great  quantity  now  and  then, 
when  they  are  apt  to  eat  over-eagerly  of  it.  They  should  have 
some  whole  oatmeal  or  .  grits  every  day;  sometimes  a  little 
piece  of  bread  soaked  in  milk,  not  boiled,  unless  it  is  given  as 
medicine;  a  little  lump  of  basalt  to  peck  at,  or  a  bit  of  apple, 
or  pear,  or  potato,  or  rice  pudding.  All  these  tit-bits  are,  of 
course,  to  be  considered  as  delicacies,  to  be  given  by  the  birds* 
owner,  and  they  will  help  very  much  to  win  their  affection. 


240 


DOMESTIC  PETS. 


They  require  warmth  and  nourishing  food  during  moulting; 
if  they  seem  weak,  a  rusty  nail  in  the  water  gives  them  a  little 
tonic,  and  a  small  piece  of  Spanish  licorice  is  good  for  hoarse- 
ness. By  way  of  physic,  we  have  rarely  found  any  of  the 
many  nostrums  recommended  as  specifics  of  much  use,  except- 
ing boiled  milk.  If  they  have  been  eating  too  freely  of  green 
food,  a  lump  of  chalk  may  be  useful.  Some  bird-fanciers  give 
ants*  eggs  and  a  spider  occasionally,  and  it  is  likely  that  this 
animal  food  would  be  good  for  them  now  and  then.  Most 
birds  are,  to  a  certain  extent,  insectivorous  in  their  wild  state. 
Variety  in  their  food  is  necessary  for  all  birds;  and  if  they  have 
this,  and  the  seed  is  good  and  sound,  and  they  are  not  exposed 
to  draughts  or  sudden  changes  of  temperature,  they  will  rarely 
have  anything  amiss  with  them  which  a  warm  bath  will  not 
cure.  Whenever  birds  look  moping,  or  when  the  hen  is  "egg- 
bound,"  and  cannot  lay  her  eggs,  we  give  them  a  bath  at  96  ^  , 
holding  the  bird  in  hand  while  immersing  all  but  the  head  in 
the  water  for  three  or  four  minutes,  then  taking  it  out  and 
drying  the  feet,  put  it  in  the  sunshine,  or  at  a  little  distance 
from  the  fire  to  get  dry.  Sometimes,  if  a  bird  is  hot  fond  of 
bathing,  the  feet  will  get  clogged,  especially  during  nesting, 
when  the  claws  get  a  bit  of  hair  or  cotton  twisted  around  them 
occasionally,  and  the  feet  should  be  cleansed  in  warm  water, 
and  gently  freed  from  their  troublesome  encumbrance. 

An  old  bird's  claws  will  sometimes  grow  too  long,  so  that 
it  cannot  perch  comfortably,  and  they  must  be  very  carefully 
cut,  taking  care  not  to  draw  blood,  or  to  injure  the  bird  in  any 
way.  Whenever  possible,  it  is  best  to  avoid  catching  the  bird, 
especially  if  they  are  wild  and  fly  about  in  alarm;  but  if  taught 
to  consider  their  owner  as  their  friend,  they  will  gradually  sub« 
mit;  without  much  fluttering,  to  be  taken  hold  of;  and  illness 
generally  tames  them  sufficiently  to  make  them  quiet  when 
they  require  to  be  taken  out  of  the  cage  to  be  put  into  a  bath. 

Early  in  the  spring,  when  the  cock  birds  begin  to  fight,  the 
hens  should  be  taken  away,  and  kept  apart  in  another  cage  till 
the  pairs  are  put  together  in  March.  Some  people  allow  their 
birds  to  choose  their  own  mates;  but  a  great  deal  of  quarrel- 
ling takes  place  before  this,  and  two  or  three  gentlemen  will 
sometimes  fix  their  affections  on  the  same  lady,  and  they  will 


DOMESTIC  PETS. 


241 


get  injured  in  the  combats  that  ensue;  besides  which,  if  it  be 
an  object  to  secure  good  colored  birds,  it  is  necessary  to  put 
those  together  whose  colors  contrast  well:  a  mealy  cock  with  a 
jonque  hen,  or  a  green  bird  with  a  yellow  partner.  Handsomer 
birds  are  obtained  by  these  selections  than  when  two  birds  of 
the  same  color  are  paired;  and  two  crested  birds  should  never 
be  put  together,  the  young  will  probably  be  bald-headed.  It 
is  best  to  give  an  old  wife  to  a  young  cock,  and  vice  versa;  and 
the  birds  of  a  family  should  never  be  mated  together;  the  pro- 
geny will  infallibly  be  weak  and  unhealthy  if  this  is  permitted. 
Two  of  our  birds  were  accidentally  paired,  a  brother  and  sis- 
ter, and  the  result  was  that  one  of  their  children  was  blind  and 
another  deformed.    For  these  reasons  it  is  best  not  to  leave 
the  birds  to  choose  for  themselves,  but  to  separate  them  before 
any  attachment  springs  up  between   them.    Cages  sold  as 
''breeding  cages"  have  a  wooden  compartment  at  the  top  of 
one  end  for  nest-boxes,  and  a  wired-off  partition  underneath, 
into  which  the  young  birds  may  be  put  when  it  is  desirable  to 
separate  them  from  their  parents.    There  are  some  advantages 
in  these  cages,  and  the  birds  which  are  shy  and  like  retirement 
prefer  them  to  the  open  cages;  the  only  objection  to  them  is 
that  they  are  inconveniently  small  wHen  a  large  family  is 
hatched,  and  that  the  nest-boxes  are  necessarily  so  high  that 
the  young  birds  sometimes  fall,  when  they  come  out  of  the 
nest  before  they  are  fully  fledged,  and  are  injured  thus.  On 
this  account  we  put  nest-baskets  into  our  cages,  at  a  little  dis- 
tance from  the  floor,  so  that  the  young  birds  hop  in  and  out 
easily;  and  if  the  old  birds  should  entangle  their  feet  in  the 
nest  (which  they  sometimes  do  if  the  claws  are  long  and  they 
fly  out  in  a  hurry),  and  the  young  birds  are  thrown  out  of  it, 
they  are  not  likely  to  be  so  much  hurt  as  if  they  fell  from 
the   greater   height.      Breeding  cages   have  compartments 
for  the  separate  pairs,  three  in  each,  the  centre  space  being 
kept  for  the  young  birds  of  each  family,  that  they  may  be  fed 
through  the  wires  by  the  old  birds,  when  they  have  left  the 
nest,  but  cannot  feed  themselves.  This  space  is  necessary,  too, 
to  prevent  quarrels,  as  the  birds  on  each  side  of  the  wire  par- 
tition will  sometimes  try  to  fight,  and  make  furious  assaults  on 
their  neighbors  through  the  bars,  or  jealousies  will  arise  to 
lO 


242 


DOMESTIC  PETS. 


break  their  domestic  peace,  if,  while  the  hen  is  sitting,  her  hus- 
band chooses  to  feed  his  neighbor's  wife  through  the  wires. 
The  pairs  should  be  kept  as  retired  and  out  of  sight  of  each 
other  as  possible.  The  materials  for  the  nest  should  be  nung 
up  in  the  cage  in  a  little  net;  fine  moss  and  cow-hair  are  best; 
if  cotton  wadding  is  given  it  is  apt  to  get  matted  and  clogged 
round  the  bird's  claws.  The  hen  will  generally  make  the  nest 
herself;  but  some  birds  are  idle  about  it,  and  do  not  take  the 
trouble  to  do  more  than  to  put  a  little  moss  or  wool  into  the 
basket,  and  then  it  is  as  well  to  make  a  nest  for  her;  but  it 
is  not  at  all  certain  that  she  will  allow  it  to  remain  in  the  bas- 
ket. Some  birds  seem  to  prefer  sitting  on  their  eggs  without 
a  nest,  or  are  very  capricious  about  its  formation,  and  will 
undo  one  day  the  work  of  the  previous  day.  It  is  as  well  to 
leave  them  to  their  own  devices  till  the  young  are  hatched,  and 
then  they  may  have  a  little  moss  or  cow-hair  put  in  under 
them  to  make  their  bed  softer.  The  hen  generally  lays  four  or 
five  eggs,  and  sits  thirteen  or  fourteen  days,  unless  she  or  her 
mate  have  a  bad  habit  of  eating  the  eggs.  They  should  be  left 
in  the  nest,  and  not  touched  or  interfered  with  at  all,  until  a 
fortnight  has  elapsed  after  the  laying  of  the  last  egg;  then,  if 
there  are  no  signs  of  hatching,  the  eggs  may  be  put  into  warm 
water;  if  they  float  the  probability  is  that  they  are  addled,  and 
no  young  bird  in  the  egg;  if  they  sink,  they  may  be  replaced 
for  a  day  or  two,  but  if  not  hatched  then,  they  should  be  taken 
away,  or  the  hen  will  go  on  sitting  uselessly  (on  dead  birds 
probably).  Sometimes  a  violent  jar,  caused  by  the  shutting  of 
a  door  near  the  cage,  or  the  fall  of  the  cage  itself,  will  kill  the 
birds  in  the  eggs,  or  the  mother  bird  will  cause  their  death  by 
allowing;  the  eggs  to  get  cold,  if  sitting  irregularly.  The  egg 
food  must  be  provided  in  readiness  for  the  hatching;  and  it  is 
necessary  to  watch  the  birds*  proceedmgs  at  first,  lest  they 
should  not  feed  the  young  ones;  but  very  few  canaries  are  un- 
natural enough  to  leave  them  unfed,  although  they  do  not  like 
to  be  overlooked,  and,  if  they  are  shy  birds,  will  refuse  to  feed 
their  little  ones  when  they  are  in  sight,  so  that  one  has  to 
watch  them  without  appearing  to  do  so.  If  they  feed  them 
once  they  will  continue  to  do  so;  if  not,  it  will  be  needful  to 
bring  them  up  by  hand,  giving  them  the  soft  egg  food  with  a 


DOMESTIC  PETa 


quill",  as  with  the  nestlings  before  mentioned.  A  fresh  nest 
must  be  given  if  the  first  nest  becomes  dirty,  and  the  young 
birds  carefully  transferred  to  it  with  no  more  touching  than  is 
necessary.  Some  parent  birds  will  resent  any  interference  with 
their  young,  and  will  desert  if  they  are  meddled  with;  others 
will  appear  pleased  at  any  notice  bestowed  on  them,  and  will 
call  our  attention  to  their  children  with  great  exultation,  chirp- 
ing and  flying  up  to  the  nest,  looking  in,  and  then  looking  up 
in  our  faces  as  if  to  say,  "Pl*ay  admire  my  lovely  infants." 

If  our  birds  are  as  familiar  with  us  as  they  ought  to  be, 
they  will  exhibit  their  confidence  in  our  sympathy  and  make 
their  wants  known  to  us  in  a  very  pleasant  and  expressive  man- 
ner: if  they  want  fresh  food  or  water  they  will  go  down  to  the 
glasses  and  look  into  them,  and  then  look  up  at  us  and  chirp ; 
or  if  anything  is  amiss  with  their  nestlings,  they  will  attract  our 
attention  to  the  nest  by  signals  that  cannot  be  mistaken.  One 
bird  who  wanted  materials  for  her  nest  went  about  the  cage 
picking  up  stalks,  and  another  pulled  the  hair  of  any  human 
head  that  came  within  her  reach,  to  show  what  she  wanted. 

The  young  birds  will  generally  be  out  of  the  nest  in  about 
a  fortnight  during  the  day,  returning  to  it  at  night  for  warmth. 
The  mother  bird  will  often  begin  to  lay  again  about  this  time, 
and  must  have  a  fresh  nest  given  her;  and  the  young  ones 
should  be  put  into  the  nursery  partition,  so  as  to  be  fed  through 
the  wires  (or  in  a  small  cage  tied  on  to  the  larger  one).  They 
are  apt  to  tease  their  mother,  or  to  break  the  eggs,  by  (jump- 
ing in  and  out  of  the  nest  while  she  is  sitting.  We  have  some- 
times seen  three  or  four  little  heads  peeping  out  under  her 
wings  at  once,  and  occasionally  they  will  sit  upon  her,  which  in 
hot  weather  is  almost  too  much  to  endure.  The  cock  bird  will 
feed  them  while  she  is  sitting,  and  show  them  how  to  feed 
themselves.  They  must  have  a  supply  of  egg  food,  crushed 
seed,  and  water  in  their  compartment,  and  by  degrees  they  will 
become  independent  of  their  parents.  The  first  moulting  tries 
the  young  birds'  strength  much,  and  till  it  is  over  they  must 
have  the  same  kind  of  food — egg  food  and  crushed  hemp-seed, 
in  addition  to  their  usual  provisions.  The  hen  should  not  be 
allowed  to  have  more  than  two  broods  in  the  year,  for  her 
health's  sake.    If  she  goes  on  laying  or  sitting,  the  nest  should 


244 


DOMESTIC  PETS. 


be  taken  away  trom  her;  and  if  that  hint  is  not  Wifficfent,  she 

must  be  seperated  from  the  cock  till  she  begins  to  moult.  The 
young  birds  should  be  within  hearing  of  a  good  songster  till 
after  their  moulting  is  over,  when  they  will  begin  to  warble 
feebly.  If  a  nightingale  or  woodlark  were  to  be  had  as  music 
master,  they  would  learn  his  notes;  but  we  do  not.  advise  any 
one  to  keep  these  birds  in  confinement;  they  are  not  fitted  for 
it  by  temperament  or  constitution,  and  their  song  is  much  more 
glad  and  sweet  in  their  native  woods.  We  had  one  canary  who 
had  learned  several  nightingale  notes,  and  used  to  repeat  the 
"jug,  jug,"  continually;  he  would  not  sing  in  company  with 
others,  but  taught  the  young  birds  very  well  from  a  little  dis- 
tance. They  will  often  learn  best  when  their  singing-master  is 
out  of  sight. 

Cross-breeding  has  changed  the  canary  of  the  present  day 
from  the  original  wild  green  bird  of  Teneriffe  and  the  Canary 
Isles,  and  the  varieties  of  shape  and  plumage  are  endless. 
There  are  canary  societies  and  bird-shows  now,  and  prizes  are 
given  for  birds  which  excel  in  beauty  or  song.  They  are 
arranged  in  different  divisions,  and  connoisseurs  talk  know- 
ingly of  "jonques,"  "spangles,"  "mealy  birds,"  "flaxen," 
"  grey,"  "  cinnamon,"  and  "  agate-colored "  canaries,  all  of 
which  have  their  distinguishing  merits.  Then  there  is  the 
German  canary,  a  small,  compact,  smooth  bird,  with  a  sweet 
but  not  very  powerful  voice;  and  the  Belgian,  its  opposite  in 
every  respect,  very  long  and  slender,  with  exceedingly  high 
shoulders  and  long  legs,  standing  so  uprightly  on  its  perch  as 
to  give  one  the  idea  that  it  would  fall  backwards.  The  Nor- 
wich, or  London  fancy,  prize  canary,  is  a  large  square  bird, 
with  a  massive  head,  deep  orange  in  plumage  all  over  the  body, 
excepting  the  wings  and  tail,  which  should  be  black.  This,  at 
least,  used  to  be  the  prize  bird,  but  every  season  has  its  fashion 
in  birds  as  well  as  in  dress.  To  our  mind  it  is  the  most  beauti- 
ful of  all  the  canaries  when  perfect,  but  it  is  very  difficult  to 
get  one  without  white  or  green  feathers,  or  irregularly  marked; 
and  a  perfect  bird\will  become  imperfect  after  its  first  two 
moults.  This  is  the  case  also  with  the  lizard  canary,  which 
should  be  of  a  greenish  bronze  throughout,  excepting  the  crown 
of  the  head,  which  is  yellow  in  the  gold-spangled,  and  white  in 


DOMESTIC  PETS. 


245 


the  silver-spangled  lizard.  The  markings  or  spangles  on  the 
back  are  very  uniform  and  regular,  and  there  ought  to  be  no 
yellow  or  white  feathers  in  the  wings  or  tail:  but  these  gener- 
ally come  when  the  bird  is  two  years  old. 

Virginian  Nightingale.— The  cardinal  grosbeak,  or  Virginian 
nightingale,  is  a  very  beautiful  red  bird,  with  glossy  black 
feathers  about  the  head  and  neck.  It  is  about  eight  inches 
long,  of  which  the  tail  measures  three.  The  song  is  varied 
and  constant,  and  continues  all  through  the  year,  except  while 
1  It  is  moulting.  The  hen,  which  is  of  a  reddish-brown  color,  is 
said  to  sing  nearly  as  well  as  the  cock;  and  perhaps  that  is  the 
reason  why  these  birds  are  better  apart — the  cock  is  jealous  of 
his  mate's  rivalry  of  voice.  Bird  dealers  have  so  often  pro- 
nounced an  unfavorable  opinion  of  the  cardinal  grosbeak  as 
regards  its  capabilities  as  a  domestic  pet,  that  we  were  sur- 
prised to  hear  of  one  which  was  so  exceedingly  tame  that  he 
would  carry  his  favorite  tit-bits  to  his  mistress,  and  try  to  make 
her  eat  crushed  hemp  and  caterpillars  !  The  bird  is  naturally 
very  nervous  and  sensitive,  so  that  it  would  fret  and  chafe  in  a 
shop  surrounded  by  other  birds,  and  its  wild  fluttering  would 
give  the  idea  that  it  could  never  be  tamed;  but  patient  kind- 
ness and  gentleness  will  make  it  most  attractive  and  pleasant 
pet.  It  should  be  fed  chiefly  on  canary-seed,  but  should  have 
a  few  hemp-seeds  every  day,  and  four  or  five  meal-worms,  or 
spiders,  grubs,  or  caterpillars — some  animal  food,  in  short,  to 
keep  it  well  and  vigorous.  Spanish  nuts,  almonds,  walnuts,  and 
Indian  corn,  may  be  given  as  a  treat;  and  a  lump  of  basalt  and 
a  little  piece  of  chalk  should  be  put  in  the  cage,  and  the  bird 
should  always  be  allowed  a  bath,  and  should  be  kept  out  of 
draughts.  We  give  the  directions  which  have  been  given  to  us 
by  a  lady  whose  Virginian  nighting?,le  has  flourished  under  her 
judicious  care  many  years. 

Parrots. — An  article  on  domestic  pets  seems  scarcely  com- 
plete without  some  notice  of  parrots  and  parakeets;  but 
there  are  so  many  varieties  of  this  tribe  of  bird,  and  they 
come  from  so  many  parts  of  the  world,  that  they  require  a  book 
to  themselves.  We  can  only  make  a  few  suggestions  for  their 
treatment  generally.  Those  which  are  natives  of  tropical  cli- 
mates require  wannth  and  abundance  of  farinaceous  food  and 


246 


DOMESTIC  PETS. 


fruit.  Bread  and  milk  should  be  the  staple  prison  diet  of  par- 
rots (the  bread  should  be  soaked  first  in  boiling  water,  squeezed 
as  dry  as  possible,  and  then  allowed  to  absorb  as  much  fresh 
boiled  milk  as  it  will  hold),  adding  Indian  corn,  biscuits,  nuts, 
almonds  (not  bitter  almonds),  fruit  (hard  and  soft),  peach  and 
plum  kernels,  cherries,  grapes,  pears,  &c.,  grain  and  seeds  for 
the  larger  birds;  and  the  smaller  kinds  should  have  hemp, 
canary,  and  millet  seeds,  with  fruit.  All  should  have  water  for 
drinking  and  bathing  within  reach;  and  if  the  birds  will  not  go 
into  water,  it  is  well  to  sprinkle  a  little  warm  water  on  them 
occasionally,  and  put  them  into  the  sunshine  that  they  may 
plume  themselves  and  clean  their  feathers.  Great  cleanliness 
is  necessary  to  keep  parrots  in  health,  and  their  feet  must  be 
frequently  washed  if  they  get  dirty  and  they  will  not  bathe 
themselves.  They  are  subject  to  diseased  feet,  and  their 
perches  should  be  covered  with  flannel,  and  the  bottom  of 
the  cage  should  have  a  grating  with  a  drawer  underneath  it 
always  covered  with  sand.  Lettuce  or  water-cress  is  given 
to  these  birds  occasionally;  and  it  is  said  that  a  chili-pod  given 
from  time  to  time  is  useful — when  they  are  moulting  they  may 
have  one  or  two  cut  up  small  once  a  week.  If  they  have  an 
attack  of  asthma  they  should  have  a  few  grains  of  cayenne 
pepper  mixed  with  their  bread  and  milk.  Meat,  sugar,  and 
sweetmeats,  are  all  unwholesome  for  parrots. 

Doves, — Doves  are  pretty,  gentle,  quiet  birds,  and  easily 
tamed.  The  stock  dove,  ring  dove,  turtle  dove,  and  collared 
turtle,  are  all  kept  in  confinement,  but  they  should  all 
have  a  great  deal  of  air.  If  kept  in  a  wicker  cage,  it  should  be 
carried  indoors  at  night  (for,  being  natives  of  hot  countries, 
they  do  not  bear  cold  well),  and  taken  out  of  doors  early  in  the 
morning.  The  German  peasants  keep  doves  constantly  in  their 
cottages,  from  a  fancy  that  they  cure  colds  and  rheumatism  by 
taking  the  complaints  themselves;  and  we  believe  it  is  true  that 
doves  are  subject  to  the  diseases  which  people  shut  up  in  the 
same  room  with  them  have,  such  as  small-pox,  swollen  legs, 
and  tumors  in  the  feet;  but  this  is  probably  due  to  the  close, 
unwholesome  condition  and  bad  air  of  the  room,  which  affects 
birds  and  human  beings  alike.  They  are  best  kept  in  a  con- 
servatory or  aviary,  unlesa  they  are  tame  enough  to  fly  in  and 


DOMESTIC  ^ETS. 


out  of  the  house,  and  return  to  their  cages  at  night  or  when  they 
want  food,  in  which  case  they  may  be  allowed  their  liberty. 
They  must  have  plenty  of  fine,  dry  gravel  and  conveniences 
for  bathing,  and  their  food  should  be  barley,  wheat,  peas, 
vetches,  hemp,  and  canary  seed.  They  like  variety  in  it,  and 
are  fond  of  bread  dry  or  soaked,  the  seeds  of  pines  and  firs, 
and  linseed  and  myrtle  berries.  They  ought  to  have  bay  salt 
mixed  with  old  mortar  or  gravel.  The  salt  is  good  for  their 
throats,  which  often  become  diseased.  Doves  generally  have 
two  broods  in  the  year,  two  young  ones  at  a  time,  which  they 
feed  from  their  crops.  We  have  been  told  that  they  are  often 
unnatural  enough  to  neglect  this  duty;  but  we  do  not  think 
this  is  generally  the  case.  The  young  are  so  dependent  upon 
their  parents,  that  they  could  hardly  be  reared  by  hand.  They 
are  not  very  interesting  birds,  but  have  great  beauty  of  plumage, 
and  no  disagreeable  characteristics  to  detract  from  their  merits 
as  domestic  pets, 


TYPICAL  PLYMOUTH  ROCKS. 


POULTRY 


Choice  varieties  of  fowls  add  a  pleasant  feature  to  the  farm 
premises.  They  engage  the  attention  and  sympathy  of  the 
juvenile  farmers,  and  the  time  bestowed  to  the  poultry  yard 
keeps  them  from  mischief,  is  an  agreeable  and  salutary  relief 
for  toil  and  study,  and  elicits  the  taste,  the  judgment,  and  the 
kindlier  feelings  of  humanity,  which  are  to  be  matured  in  the 
future  accomplished  breeder.  When  properly  managed,  jdouI- 
try  are  a  source  of  considerable  profit,  yielding  more  for  the 
lood  they  consume  than  any  other  stock,  although  their  value 
is  not  often  considered.  The  agricultural  statistics  of  the 
United  States,  for  1839 — forty-four  years  ago — gave  its  value 
at  over  $12,000,000,  and  the  current  value  of  the  j^oultry  in  the 
United  States  is  now  probably  thirty  millions  of  dollars,  and 
its  annual  product  in  eggs  and  flesh  is  much  greater.  It  is  esti- 
mated by  McQueen  that  the  poultry  of  England  exceeds 
$40,000,000,  and  yet  McCulloch  says  she  imports  60,000,000 
eggs  annuaSy  from  France  (McQueen  states  it  at  near  70,000- 
000),  and  fiom  other  parts  of  the  continent,  25,000,000;  besides 
80,000,000  imported  from  Ireland.  The  people  of  the  United 
States  are  much  larger  egg  and  poultry  consumers  than  the 
English,  and  thus  they  are  a  considerable  object  of  agricultural 
attention,  and  assume  an  important  place  among  the  other 
staples  of  the  farmer.    The  following  are  the  principal  breeds: 

The  Bantam. — The  original  of  the  Bantam  is  the  Bankiva 
fowL  The  small  white,  and  also  the  colored  Bantams,  whose 
legs  are  heavily  feathered,  are  sufficiently  well-known  to  render 
a  paxticular  description  unnecessary.  Bantam-fanciers  gener- 
ally prefer  those  which  have  clean,  bright  legs,  without  aay 


m  POULTRY. 

vestige  of  feathers.  A  thoroughbred  cock,  in  their  judgment, 
should  have  a  rose  comb;  a  well  feathered  tail,  but  without  the 
sickle  feathers;  a  proud,  lively  carriage;  and  ought  not  to 
exceed  a  pound  in  weight.  The  nankeen-colored  and  the 
black  are  general  favorites. 

These  little  creatures  exhibit  some  peculiar  habits  and 
traits  of  disposition.  Amongst  others,  the  cocks  are  so  fond 
of  sucking  the  eggs  laid  by  the  hen  that  they  will  often  drive 
her  from  the  nest  in  order  to  'obtain  them;  they  have  even 
been  known  to  attack  her,  tear  open  the  ovarium,  and  devour 
its  shell-less  contents.  To  prevent  this,  first  a  hard-boiled,  and 
then  a  marble  egg,  may  be  given  them  to  fight  with,  taking  care, 
at  the  same  time,  to  prevent  their  access  either  to  the  hen  or  to 
any  real  eggs.  Another  strange  propensity  is  a  passion  for 
sucking  each  other's  blood,  which  is  chiefly  exhibited  when 
they  are  moulting,  when  they  have  been  known  to  peck  each 
other  naked,  by  pulling  out  the  new  feathers  as  they  appear, 
and  squeezing  with  their  beaks  the  blood  from  the  bulbs  at  the 
base.  These  fowls  being  subject  to  a  great  heat  of  the  skin, 
its  surface  occasionally  becomes  hard  and  tightened;  in  which 
cases  the  hard  roots  of  the  feathers  are  drawn  into  a  position 
more  nearly  at  right-angled  with  the  body  than  at  ordinary 
times,  and  the  skin  and  superficial  muscles  are  thus  subjected 
to  an  unusual  degree  of  painful  irritation.  The  disagreeable 
habit  is,  therefore,  simply  a  provision  of  nature  for  their  relief, 
which  may  be  successfully  accomplished  by  washing  with  warm 
water,  and  the  subsequent  application  of  pomatum  to  the  skin. 

The  Bolton  Gray. — These  fowls — called,  also,  Dutch  Every- 
day Layers,  Pencilled  Dutch  fowl,  Chittaprats,  and,  in  Penn- 
sylvania, Creole  fowl — were  originally  imported  from  Holland 
to  Bolton,  a  town  in  Lancashire,  England,  whence  they  were 
named. 

They  are  small  sized,  short  in  the  leg  and  plump  in  the 
make;  color  of  the  genuine  kind,  invariably  pure  white  in  the 
whole  cappel  of  the  neck;  the  body  white,  thickly  spotted  with 
black,  sometimes  running  into  a  grizzle,  with  one  or  more  black 
bars  at  the  extremity  of  the  tail.  A  good  cock  of  this  breed 
may  weigh  from  four  to  four  and  hcAf  pounds;  and  a  hen 
from  three  to  three  and  a  half  pounds. 


POULTRY. 


251 


The  superiority  of  a  hen  of  this  breed  does  not  consist  so 
much  in  rapid  as  in  continued  laying.  She  may  not  produce 
as  many  eggs  in  a  month  as  some  other  kinds,  but  she  will,  it 
is  claimed,  lay  more  months  in  the  year  than,  probably,  any 
other  variety.  They  are  said  to  be  very  hardy;  but  their  eggs, 
in  the  judgment  of  some,  are  rather  watery  and  innutritions. 

The  Cochin  China. — The  Cochin  China  fowl  are  said  to 
have  been  presented  to  Queen  Victoria  from  the  East  Indies. 
In  order  to  promote  their  propagation,  her  majesty  made  pres- 
ents of  them  occasionally  to  such  persons  as  she  supposed 
likely  to  appreciate  them.  They  differ  very  little  in  their 
qualities,  habits  and  general  appearance  from  the  Shanghaes, 
to  which  they  are  undoubtedly  nearly  related.  The  egg  is 
nearly  the  same  size,  shape,  and  color;  both  have  an  equal  de- 
velopment of  comb  and  wattles — the  Cochins  slightly  differing 
from  the  Shanghaes,  chiefly  in  being  somewhat  fuller  and 
deeper  in  the  breast,  not  quite  so  deep  in  the  quarter,  and  be- 
ing usually  smooth-legged,  while  the  Shanghaes,  generally,  are 
more  or  less  heavily  feathered.  The  plumage  is  much  the 
same  in  both  cases;  and  the  crow  in  both  is  equally  sonorous 
and  prolonged,  differing  considerably  from  that  of  the  Great 
Malay. 

The  cock  has  a  large,  upright,  single,  deeply-indented 
comb,  very  much  resembling  that  of  the  Black  Spanish,  and, 
when  in  condition,  of  quite  as  brilliant  a  scarlet;  like  him, 
also,  he  has  sometimes  a  very  large  white  ear-hole  on  each 
cheek,  which,  if  not  an  indispensible  or  even  a  required  quali- 
fication, is,  however,  to  be  preferred,  for  beauty  at  least.  The 
wattles  are  large,  wide,  and  pendent.  The  legs  are  of  a  pale 
flesh-color;  some  specimens  have  them  yellow,  which  is  objec- 
tionable. The  feathers  on  the  breast  and  sides  are  of  a  bright 
chestnut-brown;  large  and  well-defined,  giving  a  scaly  or  iip- 
bricated  appearance  to  those  parts.  The  hackle  of  the  neck  is 
of  a  light  yellowish  brown;  the  lower  feathers  being  tipped 
with  dark  brown,  so  as  to  give  a  spotted  appearance  to  the 
neck.  The  tail-feathers  are  black,  and  darkly  iridescent;  back, 
scarlet-orange;  back-hackle,  yellow-orange.  It  is,  in  short, 
altogether  a  flame-colored  bird.  Both  sexes  are  lower  in  the 
leg  than  either  the  Black  Spanish  or  the  Malay. 


252 


POULTRY. 


The  hen  approaches  in  her  build  more  nearly  to  the  Dork- 
ing than  to  any  olher  breed,  except  that  the  tail  is  very  small 
and  proportionately  depressed;  it  is  smaller  and  more  hori- 
zontal than  in  any  other  fowl.  Her  comb  is  of  moderate  size, 
almost  small;  she  has,  also,  a  small,  white  ear-hole.  Her  color- 
ing is  flat,  being  composed  of  various  shades  of  very  light 
brown,  with  light  yellow  on  the  neck.  Her  appearance  is 
quiet,  and  only  attracts  attention  by  its  extreme  neatness, 
cleanliness  and  compactness. 

The  eggs  average  about  two  ounces  each.  They  are  smooth, 
of  an  oval  shape,  equally  rounded  at  both  ends,  and  of  a  rich 
buff  color,  nearly  resembling  those  of  the  Silver  Pheasant.  The 
newly-hatched  chickens  appear  very  large  in  proportion  to  the 
size  of  the  egg.  They  have  light,  flesh-colored  bills,  feet,  and 
legs,  and  are  thickly  covered  with  down,  of  the  hue  commonly 
called  "carroty."  They  are  not  less  thrifty  than  any  other 
chickens,  and  feather  somewhat  more  uniformly  than  either 
the  Black  Spanish  or  the  Malay  It  is  however,  most  desir- 
able to  hatch  these — as  other  large -growing  varieties — as  early 
in  the  spring  as  possible  even  so  soon  as  the  end  of  February. 
A  peculiarity  in  the  cockerels  is  that  they  do  not  show  even 
the  rudiments  of  their  tail-feathers  till  they  are  nearly  full- 
grown.  They  increase  so  rapidly  in  other  directions  that 
there  is  no  material  to  spare  for  the  production  of  these  dec- 
ora ive  appendages. 

The  merits  of  this  breed  are  such  that  it  may  safely  be 
recommended  to  people  residing  in  the  country.  For  the  in- 
habitants of  towns  it  is  less  desirable  as  the  light  tone  of  its 
plumage  would  show  every  mark  of  dirt  and  defilement;  and 
the  readiness  with  which  they  sit  would  be  an  inconvenience, 
rather  than  otherwise,  in  families  with  whom  perpetual  layers 
are  most  in  requisition.  Expense  apart,  they  are  equal  or 
superior  to  any  other  fowl  for  the  table;  their  flesh  is  delicate, 
white,  tender,  and  well-flavored. 

The  Cuckoo  —The  fowl  so  termed  in  Norfolk,  England  is, 
very  probably,  an  old  and  distinct  variety;  although  they  are 
generally  regarded  as  mere  barn-door  fowls — that  is,  the 
merely  accidental  result  of  promiscuous  crossing. 

The  uanae  probably  originated  from  its  barred  plumage. 


POULTRY. 


253 


which  resembles  that  on  the  breast  of  the  Cuckoo.  The  pre- 
vailing color  is  a  slaty  blue,  undulated,  and  softly  shaded  with 
white  all  over  the  body,  forming  bands  of  various  widths.  The 
comb  is  very  small;  irides,  bright  orange;  feet  and  legs,  light 
flesh  color.  The  hens  are  of  good  size;  the  cocks  are  large, 
approaching  the  heaviest  breeds  in  weight.  The  chickens,  at 
two  or  three  months  old,  exhibit  the  barred  plumage  even 
more  perfectly  than  the  full-grown  birds.  The  eggs  average 
about  two  ounces  each,  are  white,  and  of  porcelain  smooth- 
ness. The  newly-hatched  chickens  are  gray,  much  resembling 
those  of  the  Silver  Polands  except  in  the  color  of  the  feet  and 
legs. 

This  breed  supplies  an  unfailing  troop  of  good  layers,  good 
sitters,  good  mothers  and  good  feeders;  and  is  well  worth  pro- 
motion in  the  poultry-yard. 

The  Dominique— This  seems  to  be  a  toierably  distinct  and 
permanent  variety,  about  the  size  of  the  common  dunghill 
fowl.  Their  combs  arc  generally  double — or  rose,  as  it  is 
sometimes  called — and  the  wattles  small.  Their  plumage  pre- 
sents, all  over,  a  sort  of  greenish  appearance,  from  a  peculiar 
arrangement  of  blue  and  white  feathers,  which  is  the  chief 
characteristic  of  the  variety;  although,  in  some  specimens,  the 
plumage  is  invariably  gray  in  both  cock  and  hen.  They  are 
very  hardy„  healthy,  excellent  layers,  and  capital  incubators. 
No  fr  ./l  have  better  stood  the  tests  of  mixing  without  deterior- 
ating than  the  pure  Dominique. 

Their  name  is  taken  from  the  island  of  Dominica,  from 
which  they  are  reported  to  have  been  imported.  Take  all  in 
all,  they  ar^  one  of  the  very  best  breeds  of  fowl  which  we  have; 
and,  although  they  do  not  come  in  to  laying  so  young  as  the 
Spanish,  they  are  far  better  sitters  and  nurses. 

The  Dorking.— This  has  been  termed  the  Capon  Fowl  of 
England.  It  forms  the  chief  supply  for  the  London  market, 
and  is  distinguished  by  a  white  or  flesh-colored  smooth  leg, 
armed  with  five,  instead  of  four  toes,  on  each  foot.  Its  flesh 
is  extremely  delicate,  especially  after  caponization;  and  it  has 
the  advantage  over  some  other  fowls  of  feeding  rapidly,  and 
growing  to  a  very  respectable  size  when  properly  managed. 

For  those  who  wish  to  stock  their  poultry  yards  with  fowls 


254 


POULTRY. 


of  the  most  desirable  shape  and  size,  clothea  in  rich  and  van- 
gated  plumage,  and,  r  expecting  perfection,  are  willing  to 
overlook  one  or  two  ot'  r  points,  the  Speckled  Dorkings — so 
called  from  the  Surrey,  England,  which  brought  them 

into  modern  repute — should  i  ■  selected.  The  hens,  in  addi- 
tion to  the  gay  colors,  ^  ^rge,  vertically  flat  comb,  which, 
when  they  are  in  high  adds  very  much  to  their  brilliant 
appearance,  particularly  'i  seen  in  bright  sunshine.  The  cocks 
are  magnificent.  i  lost  gorge  >'  hues  are  lavished  upon 
them,  which  their  great  size  and  peculiarly  square-built  form 
display  to  the  greates^t  advantage.  Their  legs  are  short;  their 
breast  broad;  there  'r,  but  a  small  proportion  of  offal;  and  the 
good,  profitable  flesh  i;  abundant.  Thec^  'is  maybe  brought 
to  considerable  weight,  and  the  flavor  and  appearance  of  their 
meat  are  mferior  to  none.  The  :ggs  are  produced  in  reason- 
able abundance;  and,  though  not  equal  in  size  to  those  of 
Spanish  hens,  may  fairly  be  called  large. 

They  are  not  everlasting  layers,  but  at  due  or  convenient 
intervals  manifest  the  desire  of  sitting.  In  this  respect,  they  are 
steady  and  good  mothers  when  the  little  '^n^.s  appear. 

With  all  these  merits,  however,  they  are  not  found  to  be  a 
profitable  breed,  if  kept  thoroughbred  an  uiimixed.  Their 
powers  seem,  to  fail  at  an  early  age.  They  are  al  apt  to  pine 
away  and  die  just  at  the  point  of  r^  .chm^  m'tUx'.ty.  They 
appear  at  a  certain  epoch  tc  be  seized  with  contiuraption — in 
the  Speckled  Dorkings,  tho  lung  •  seem  to  the  seat  of  the 
disease.  The  White  Dorkings  are  howjver  hard/  and  active 
birds,  and  are  not  su")  ect  to  consumption  or  any  other  disease. 

As  mothers,  an  objection  to  the  "Ocrkings  is  that  they  are 
too  heavy  and  clumsy  to  rear  the  chickens  ox  any  smaller  and 
more  delicate  bird  than  themselves. 

In  spite  of  these  drawbacks  the  Dorkings  are  still  in  high 
favor;  but  a  cross  is  found  to  be  more  profitable  than  the  true 
breed.  A  glossy,  energetic  game-cock,  with  Dorking  hens, 
produces  chickens  in  size  and  beauty  little  .1  erior  to  their 
maternal  parentage,  and  much  more  roi:ust.  The  supernu- 
merary toe  on  each  foot  almost  always  disap~.ears  with  the  first 
cross  I  but  it  is  a  point  which  can  very  ^  ell  be  spared  without 
much  disadvantage.    In  other  respects  the  appearance  of  the 


POULTRY. 


255 


newly  hatched  chickens  is  scarcely  altered.  The  eggs  of  the 
Dorkings  are  large,  pure  white,  very  much  rounded,  and 
nearly  equal  in  size  at  each  end.  The  chickens  are  brown- 
ish-yellow, with  a  broad  stripe  down  the  middle  of  the  back, 
and  a  narrow  one  on  each  side;  feet  and  legs  yellow. 

The  Black  Dorking. — The  bodies  of  this  variety  are  of 
a  large  size,  with  the  usual  proportions  of  the  race,  and  of  a  jet 
black  color.  The  neck-feathers  ; some  of  the  cocks  are 
tinged  with  a  bright  gold  color,  and  those  of  some  of  the  hens 
bear  a  silvery  complexion.  Their  combs  am  usually  double, 
and  very  short,  though  sometimes  cupped,  rose,  or  single,  with 
wattles  small;  and  they  are  usually  very  red  r.bou^  th?  head. 
Their  tails  are  rather  shorter  and  broader  than  most  of  the 
race,  and  they  feather  rather  slowly.  Their  legs  are  short  and 
blacky  with  five  toes  on  each  foot,  the  bottom  oi  whicl  is  some- 
times yellow.  The  two  back  toes  are  very  distinct,  starting 
from  the  foot  seperately;  and  there  is  frequently  a  part  of  an 
extra  toe  between  the  two. 

This  breed  commence  laying  when  very  young,  and  are 
very  thrifty  layers  during  winter.  Their  eggs  are  of  a  large 
size,  and  hatch  well;  they  are  perfectly  hardy,  as  their  color 
indicates,  and  for  the  product  are  considered  among  the  most 
valuable  of  the  Dorking  breed. 

The  Game  Fowl. — It  is  probable  that  these  fowl,  like  other 
choice  varieties,  are  natives  of  India.  It  is  certain  that  in  that 
country  an  original  race  of  some  fowl  exists,  at  the  present  day, 
bearing  in  full  perfection  all  the  peculiar  characteristics  of  the 
species.  In  India,  as  is  well  known,  the  natives  are  infected 
with  a  passion  for  cock-fighting.  These  fowls  are  carefully 
bred  for  this  barbarous  amusement,  and  the  finest  birds  become 
articles  of  great  value. 

The  game  fowl  is  one  of  the  most  gracefully  formed  and 
beautifully  colored  of  any  of  our  domestic  breeds  of  poultry; 
and  in  its  form,  aspect,  and  that  extrr.rrdinary  courage  which 
characterizes  its  natural  dispositi  n,  exhibits  all  that  either  the 
naturalist  or  the  sportsman  would  at  once  recognize  as  the 
purest  type  of  high  blood,  embodying,  in  short,  all  the  most 
indubitable  characteristics  of  gallinaceous  aristocracy. 

The  flesh  is  beautifully  white,  as  well  as  tender  and  delicatei 


25^ 


POULTRY. 


The  hens  are  excellent  layers,  and,  although  the  eggs  are  undei 
the  average  size,  they  are  not  to  be  surpassed  in  excellence  of 
flavor.  Such  being  the  character  of  this  variety  of  fowl,  it 
would  doubtless  be  much  more  extensively  cultivated  than  it  is, 
were  it  not  for  the  difficulty  attending  the  rearing  of  the  youn^; 
their  pugnacity  being  such  that  a  brood  is  scarcely  feathered 
before  at  least  one-half  are  killed  or  blinded  by  fighting. 

With  proper  care,  however,  most  of  the  difficulties  to  be 
apprehended  may  be  avoided.  It  is  exceedingly  desirable  to 
perpetuate  the  race,  for  uses  the  most  important  and  valuable. 
As  a  cross  with  other  breeds,  they  are  invaluable  in  improving 
the  flavor  of  the  flesh,  which  is  an  invariable  consequence.  The 
plumage  of  all  fowl  related  to  them  is  increased  in  brilliancy; 
and  they  are,  moreover,  very  prolific,  and  eggs  are  always 
enriched. 

The  Wild  Indian  Game. — This  variety  was  originally 
imported  into  this  country  from  Calcutta.  The  hen  has  a  long 
neck,  like  a  wild  goose;  neither  comb  nor  wattles;  of  a  dark, 
gloss "  green  color;  very  short  or  fan  tail;  lofty  in  carriage, 
trim  built,  and  wild  in  general  appearance;  legs  very  large  and 
long,  spotted  with  blue;  ordinary  weight  from  four  and  a  half 
to  six  pounds.  As  a  layer,  she  is  equal  to  any  other  fowls  of 
thy  game  variety. 

The  cock  stands  as  high  as  a  large  turkey,  and  weighs  nine 
pounds  and  upward;  the  plumage  is  of  a  reddish  cast,  inter- 
spersed with  spots  of  glossy  green;  comb  very  small;  no  wat- 
tles; and  bir  unli'c  ^  any  other  foul,  except  the  hen. 

The  Spanish  Game. — This  variety  is  called  the  English 
fowl  by  some  writers.  It  is  more  slender  in  the  body,  the 
neck,  the  bill,  and  the  legs,  than  the  other  varieties,  and  the 
colors,  particularly  of  the  cock,  are  very  bright  and  showy. 
The  flesh  is  white,  tender  and  delicate,  and  on  this  account 
marketable;  the  eggs  are  small  and  extremely  delicate.  The 
plumage  is  very  beautiful — a  clear,  dark  red,  very  bright, 
extending  from  the  back  to  the  extremities,  while  the  breast  is 
beautifully  black.  The  upper  convex  side  of  the  wing  is  equally 
red  and  black,  and  the  whole  of  the  tail  feathers  white.  The 
beak  and  legs  are  black:  the  eyes  resemble  jot  beads,  very  full 


POULTRY.  257 
\ 

and  brilliant;  and  the  whole  contour  of  the  head  gives  a  most 
ferocious  expression. 

The  Spangled  Hamburgh. — The  Spangled  Hamburgh  fowl 
are  divided  into  two  varieties,  the  distinctive  characteristics 
being  slight,  almost  dependent  upon  color;  these  varieties  are 
termed  the  Gold  and  Silver  Spangled. 

The  Golden  Spangled  is  one  of  no  ordinary  beauty;  it  is 
well  and  very  neatly  made,  has  a  good  body,  and  no  very  great 
offal.  On  the  crest,  immediately  above  the  beak,  are  two  small, 
fleshy  horns,  resembling,  to  some  extent,  an  abortive  comb. 
Above  the  crest,  and  occupying  the  place  of  a  comb,  is  a  very 
large  brown  or  yellow  tuft,  the  feathers  composing  it  darkening 
toward  th(nr  extremities.  Under  the  insertion  of  the  lower 
mandible — or  that  portion  of  the  neck  corresponding  to  the 
chin  in  man — is  a  full,  dark-colored  tuft,  somewhat  resembling 
a  beard.  The  wattles  are  very  small;  the  comb,  as  in  other 
high  crested  fowls,  is  yery  diminutive;  the  skin  and  flesh  white. 
The  hackles  oh  th ;  neck  are  of  a  brilliant  orange,  or  golden 
yellow;  and  the  gen  ..al  ground  color  of  the  body  is  of  tlie 
same  hue,  but  somewhat  darker.  The  thighs  are  of  a  dark 
brown  or  blackish  shade,  and  the  '  gs  and  feet  are  of  a  bluish 
gray. 

In  the  Silver  Spangled  variety,  the  nly  perceptible  differ- 
ence is  that  the  ground  co.  r  *s  a  silvery  white.  The  extremity 
and  a  portion  r '  the  extreme  margin  of  -:ach  feather  are  black, 
presenting,  when  in  a  state  of  rest,  the  appearance  of  regular 
semicircular  marks,  or  soa-'  gles  —  and  hence  the  name, 
''Spangled  Hamburgh;  '  the  varieties  being  termed  gold  or 
silver,  according  to  the  prj  ailiiig  color  being  bright  yellow  or 
silvery  white. 

The  eggs  are  of  moderate  size,  but  abundant;  chickens 
easily  reared.  In  mere  jxcc'!enc:  .f  tiesh  and  as  layers,  they 
are  inferior  to  the  Dorking  Spanish.  'hey  v/eigh  from  four 
and  a  half  to  five  and  a  half  pound-  for  th  .  male,  and  three 
and  a  half  for  the  female.  The  former  sta  cs  some  twenty 
inches  in  height,  and  the  latter  about  eighteen  inches. 

The  Malay. — This  majestic  bird  is  found  on  the  peninsula 
from  which  it  derives  its  nnme,  and,  in  tlic  opinion  of  many, 
forms  a  connecting  link  between  the  wild  and  domesticated 

•  4 


258 


POULTRY. 


races  of  fowls.  Something  very  like  them  is,  indeed,  still  to  be 
found  in  the  East.  This  native  Indian  bird— the  Gigantic 
Cock,  the  Kulm  Cock  of  Europeans — often  stands  considerably 
more  than  two  feet  from  the  crown  of  the  head  to  the  ground. 
The  comb  extends  backward  in  a  line  with  the  eyes;  it  is  thick, 
a  little  elevated,  rounded  upon  the  top,  and  has  almost  the 
appearance  of  having  been  cut  off.  The  wattles  of  the  under 
mandible  are  comparatively  small,  and  the  throat  is  bare.  Pale, 
golden-reddish  hackles  ornament  the  head,  neck,  and  Mpper 
part  of  the  back,  and  some  of  these  spring  before  the  b^rc  part 
of  the  throato  The  middle  of  the  back  and  smaller  wing- 
coverts  are  deep  chestnut,  the  webs  of  the  feathers  di;  uni''ed; 
pale  reddish-yellow,  long,  drooping  hackles  cover  the  rump  ^-..d 
base  of  the  tail,  which  last  is  very  ample,  and  entirely  of  i 
glossy  green,  of  which  color  are  the  wing-coverts;  the  s  c  n- 
daries  and  quills  arepal  j  reddish-yellow  on  the  outer  webs.  I 
the  under  parts  are  deep  glossy  blackish-green,  with  ]■  g  re- 
flections; the  deep  chestnut  of  the  base  of  the  feathers  ap;  ,ars 
occasionally,  and  gives  a  mottled  and  interrupted  appear:::  ice 
to  those  parts. 

The  weight  of  the  Malay  in  general,  exceeds  that  of  the 
Cochin-China;  the  male  weighing,  when  full-grown,  from  eleven 
to  twelve,  and  even  thirteen  pounds,  and  the  female  from  eight 
to  ten  pounds;  height,  from  tv/enty-six  to  twenty-eight  inches. 
They  present  no  striking  uniformity  of  plumage,  being  of  all 
shades,  from  black  to  white;  the  more  common  color  of  the 
female  is  a  light  reddish-yellow,  with  sometimes  a  faint  tinge  of 
dunnish-blue,  especially  in  the  tail. 

The  cock  is  frequently  of  a  yellowish-red  color,  with  black 
intermingled  in  the  breast,  thighs  and  tail.  H  has  a  small, 
but  thic"  comb,  generally  inclined  to  one  .  ;de  i  .sho.  'ibe 
siiake-headed,  and  free  from  the  sligh  st  tr  ,  -  f  top-ku'  :  the 
wattles  should  be  extremely  smdl,  ,ve:.  in  bird;  'he legs 

are  not  feathered,  as  in  the  case  of  the  -  hanghaes,  but,  like 
them  and  the  Cochin-Chinas,  his  tail  is  small  compared  with 
his  size.  In  the  female  there  is  scarcely  any  show  of  comb 
or  wattles.  Their  legs  are  long  and  stout;  their  flesh  is  very 
w^:^ll  flavored,  when  they  have  been  properly  fattened;  and 
their  eggs  are  so  large  and  rich  that  two  of  them  are  equal  to 
three  of  those  of  our  ordinary  fowls. 


POULTRY 


259 


The  Malay  cock,  in  his  perfection,  is  a  remarkable  courage- 
ous and  strong  bird.  His  beak  is  very  thick,  and  he  is  a  for- 
midable antagonist  when  offended.  His  crow  is  loud,  harsh 
and  prolonged,  as  in  the  case  of  the  Cochin-China,  but  broken 
off  abruptly  at  the  termination;  this  is  quite  characteristic  of 
the  bird. 

The  chickens  are  at  first  very  strong,  with  yellow  legs,  and 
are  thickly  covered  with  light  brown  down;  but,  by  the  time 
they  are  one-third  grown,  the  increase  of  their  bodies  has  so  far 
outstripped  that  of  their  feathers,  that  they  are  half  naked  about 
their  back  and  shoulders,  and  extremely  susceptible  of  cold  and 
wet.  The  great  secret  of  rearing  them  is  to  have  them  hatched 
very  early  indeed,  so  that  they  may  have  safely  passed  through 
this  period  of  unclothed  adolescence  during  the  dry  and  sunny 
part  of  May  and  June,  and  reached  nearly  their  full  stature 
before  the  midsummer  rains  descend. 

The  Plymouth  Rock. — This  name  has  been  given  to  a  very 
good  breed  of  fowls,  produced  by  crossing  a  China  cock  with  a 
hen,  a  cross  between  the  fawn-colored  Dorking,  the  Great 
Malay,  and  the  Wild  Indian. 

At  a  little  over  a  year  old,  the  cocks  stand  from  thirty-two 
to  thirty-five  inches  high,  and  weigh  about  ten  pounds;  and  the 
pullets  from  six  and  a  half  to  seven  pounds  each.  The  latter 
commence  laying  when  five  months  old,  and  prove  themselves 
very  superior  layers.  Their  eggs  are  of  a  medium  size,  rich, 
and  reddish-yellow  in  color.  Their  plumage  is  rich  and  varie- 
gated; the  cocks  usually  red  and  speckled,  and  the  pullets  dark- 
ish brown.  The  have  very  fine  flesh,  and  are  fit  for  the  table 
at  an  early  age.  The  legs  are  very  large,  and  usually  blue  o  / 
green,  but  occasionally  yellow  or  white,  generally  having  five 
toes  upon  each  foot.  Some  have  their  legs  feathered,  but  this 
is  not  usual.  They  have  large  and  single  combs  and  wattles, 
large  cheeks,  rather  short  tails,  and  small  wings  in  proportion 
to  their  bodies. 

They  are  domestic  and  not  so  destructive  to  gardens  as 
smaller  fowls.  There  is  the  same  uniformity  in  size  and  gene- 
ral appearance,  at  the  same  age  of  the  chickens,  as  in  those  of 
the  pure  bloods  of  primary  races. 

The  Poland. — The  Poland,  or  Polish  fowl,  is  quite  unknown 


260 


POULTRY. 


in  the  country  which  would  seem  to  have  suggested  the  name, 
which  originated  from  some  fancied  resemblance  l^etwee  its 
tufted  crest  and  the  square-spreading  crown  of  the  feathered 
caps  worn  by  tho  Polish  soldiers. 

The  Polish  are  chiefly  suited  for  keeping  in  a  small  way, 
and  in  a  clean  and  grassy  place.  They  are  certainly  not  so  fit 
for  the  farm-yard,  as  they  become  blinded  and  miserable  with 
dirt.  Care  should  be  exercised  to  procure  them  genuine,  since 
there  is  no  breed  of  fowls  more  disfigured  by  mongrelism  than 
this.  They  will,  without  any  cross-breeding,  occasionally  pro- 
duce white  stock  that  are  very  pretty,  and  equally  good  for  lay- 
ing. If,  however,  an  attempt  is  made  to  establish  a  separate 
breed  of  them,  they  become  puny  and  v/eak.  It  is,  therefore, 
better  for  those  who  wish  iur  them  to  depend  upon  chance; 
every  brood  almost  of  the  black  produces  one  white  chicken, 
as  strong  and  as  lively  as  the  rast. 

These  fowls  are  excellent  for  the  tabie^  the  flesh  being 
white,  tender  and  juicy;  but  they  are  quite  unsuitable  for  be- 
ing reared  in  any  numbers,  or  for  general  purposes,  cince  they 
are  so  capricious  in  their  growth,  frequently  remaining  station- 
ary in  this  respect  for  a  whole  month,  gettinn;  no  larger;  and 
this,  too,  when  they  are  about  a  quarter  or  half  grown — the 
time  of  their  life  when  they  are  most  liable  to  disease.  As 
aviary  birds,  they  are  unrivalled  among  fowls.  Their  plumage 
often  requires  a  close  inspection  to  appreciate  it3  elaborate 
beauty;  the  confinement  and  fretting  seem  not  uncongenial  to 
their  health;  and  their  plumage  improves  in  attractiveness  with 
almost  every  month. 

The  great  merit,  however,  of  all  the  Polish  fowls  is  that 
for  three  or  four  years  they  continue  to  grow  and  gain  in  size, 
hardiness  and  beauty — the  male  birds  especially.  This  fact 
certainly  points  out  a  very  wide  deviation  in  constitution  from 
these  fowls  which  attain  their  full  stature  and  perfect  plumage 
in  twelve  or  fifteen  months.  The  similarity  of  coloring  in  the 
two  sexes — almost  a  specific  distinction  of  Polish  and,  perhaps, 
Spanish  fowls — also  separates  them  from  those  breeds,  like  the 
Game,  in  which  the  cocks  and  hens  are  remarkably  dissimilar. 
Their  edible  qualities  are  as  superior,  compared  with  uthcr 
fowls,  as  their  outward  apparel  sui passes  in  elegance.  They 


POULTRY. 


have  also  the  reputation  of  being  everlasting  layers,  which 
further  fits  them  for  keeping-  in  small  enclosures;  but,  in  this 
respect,  inclividnal  exceptions  are  often  encountered — as  in  the 
case  of  the  Hamburghs — hov/ever  truly  the  habit  may  be 
ascribed  to  the 

There  are  four  known  varieties  of  the  Polish  fowl,  one  of 

which  appears  to  be  lost  to 

T 118  Sliver  Ph  asant. — This  vari  ty  fowl  is  remarkable 
for  great  brilliancy  of  lumage  and  1         On  a 

white  ground,  which  is  usually   emed      veryy  is  an 

abundance  of  black  tipotc.  The  feathers  'lie  u  part  of 
the  head  are  much  longer  thaa  rest,  d  unite  together  in 
a  tuft.  They  have  a  small,  J  uble  comb,  and  the  wattles  are 
also  comparatively  small.  A  remar^iable  peculiarity  of  the  cock 
is  that  there  is  a  spot  of  blue  r  on  the  cheeks,  and  a  range 
of  feathers  under  the  throat,  which  has  the  appearance  of  a 
collar. 

The  hen  is  a  smaller  bird,  with  plumage  similar  to  that  of 
the  cock,  and  at  a  little  distance  seems  to  be  covered  with 
scales.  On  the  head  is  a  topknot  of  very  large  size,  which 
droops  over  it  on  every  side.  The  Silver  Pheasants  are  beau- 
tiful and  showy  birds,  and  chiefly  valuable  as  ornamental 
appendages  to  the  poultry  yard. 

Tlie  Sp  liish. — This  name  is  said  to  be  a  misnomer,  as  the 
breed  in  question  was  originally  brought  by  the  Spaniards  from 
the  est  Indies;  and,  although  subsequently  propagated  in 
Spain,  it  has  for  some  time  been  very  difficult  to  procure  good 
specimens  i:om  that  country.  From  Spain,  they  were  taken  in 
considerable  numbers  into  Holland,  where  they  have  been  care- 
fully bred  for  many  years;  and  it  is  from  that  quarter  that  our 
best  fowls  of  thiz  variety  come. 

The  Spanish  is  a  noble  race  of  fowls,  possessing  many  mer- 
its; of  spirited  and  animated  appearance;  of  considerable  size; 
excellent  for  the  table,  both  in  whiteness  of  flesh  and  skin,  and 
also  in  flavor;  and  laying  exceedingly  large  eggs  in  consider- 
able numbers.  Among  birds  of  its  own  breed  it  is  not  defic- 
ient in  courage;  though  it  yields,  without  showing  much  fight, 
to  those  which  have  a  dash  of  game  blood  in  their  veins.  It  is 
a  general  favorite  in  all  large  cities,  for  the  additional  advan- 


tage  that  no  soil  of  smoke  or  dirt  is  apparent  on  its  plumage. 

The  thoroughbred  birds  should  be  entirely  black,  as  far  as 
feathers  are  concerned;  and,  when  in  high  condition,  display  a 
greenish,  metallic  lustre.  The  combs  of  both  cock  and  hen 
are  exceedingly  large,  of  a  vivid  and  most  brilliant  scarlet;  that 
of  the  hen  droops  over  upon  one  side.  Their  most  singular 
feature  is  a  large,  white  patch,  or  ear-hole,  on  the  cheek — in 
some  specimens  extending  over  a  great  part  of  the  face — of  a 
fleshy  substance,  similar  to  the  wattle;  it  is  small  in  the  female, 
but  large  and  very  conspicuous  in  the  male.  This  marked 
contrast  of  black,  bright  red,  and  white,  makes  the  breed  of 
the  Spanish  cock  as  handsome  as  that  of  any  variety  which  we 
have;  in  the  genuine  breed  the  whole  form  is  equally  good. 

Spanish  hens  are  celebrated  as  good  layers,  and  produce 
very  large,  quite  white  eggs,  of  a  peculiar  shape,  being  very 
thick  at  both  ends,  and  yet  tapering  off  a  little  at  each.  They 
are,  by  no  means,  good  mothers  of  families,  even  when  they  do 
sit — which  they  will  not  often  condescend  to  do — proving  very 
careless,  and  frequently  trampling  half  their  brood  under  foot. 
The  inconveniences  of  this  habit  are,  however,  easily  obviated 
by  causing  the  eggs  to  be  hatched  by  some  more  motherly  hen. 

Fowls  for  Layers. — The  layers  must  be  of  a  breed  that 
affords  chickens  easily  reared,  for  success  in  the  nursery  depart- 
ment is  all-important;  they  must  be  at  the  head  of  the  list  of 
prolific  layers  of  fair-sized  eggs.  None  but  a  non-sitting  race 
will  answer,  for  sitters  make  fully  double  the  labor  during 
half  of  the  year;  and  the  feathers  must  be  light,  because  dark 
ones  show  badly  when  chickens  are  dressed.  There  is  at  pres- 
ent no  breed  that  fulfills  all  these  conditions  so  well  as  the 
White  Leghorn.  It  may  degenerate  in  time,  as  other  races  of 
fowls  have  done,  by  being  bred  for  fancy  instead  of  utility,  but 
it  possesses  now  more  vigor  than  any  other  non-sitting  breed. 
In  breeding  poultry,  show  and  utility  do  not  get  on  well 
together  in  the  long  run.  To  fanciers  unquestionably  belongs 
the  credit  of  originating  improved  breeds,  but  afterwards,  in 
fixing  conventional  points  for  the  show-room,  the  stock  is 
often  ruined  on  our  hands.  To  prevent  the  freezing  of  their 
combs  and  wattles  during  severe  winters,  they  should  be 
**dubbed"  when  the  birds  are  two  thirds  grown.    The  oper^- 


POULTRY. 


m 


tion  is  not  so  painful  as  might  appear,  and,  if  shears  are  used, 
the  blood-vessels  are  pinched,  and  but  little  blcod  will  flow. 

The  layers  are  relied  upon  to  produce  the  principal  part  of 
the  income,  and,  as  they  are  chief  in  point  of  numbers,  the 
detached  stations  where  they  are  kept  from  the  main  part  of 
the  establishment,  to  which  the  breeding  and  sitting  depart- 
ments are  merely  tributary.  Most  of  the  layers  must  be  kept 
only  until  the  age  of  from  fifteen  to  twenty  months,  and  then 
killed  for  sale,  and  their  places  supplied  by  '/omig  pullets. 
This  course  is  necessary,  because  the  yield  of  eggr.  is  greatest 
during  the  first  biyiiv:^  season  if  the  hens  are  of  an  early-matur- 
ing breed,  and  are  fed  hirb,  and  stimulated  to  the  utmost,  as 
they  must  be,  to  secure  the  highest  ,vrofit  For  f.'lhcugh  hens 
are  still  vigorous  at  two  years,  it  will  be  found  chat  after  a 
course  of  forcing  to  their  greatest  capacity  ft'hrcugh  the  first 
season,  they  cannot  be  made  to  lay  profusely  during  the 
second.  If  we  choose  not  to  put  on  the  full  pressure  of  diet 
the  first  year,  but  to  feed  moderately  high  for  two  or  three 
years,  a  fair  yield  of  eggs  would  be  afforded  during  eac'-. 
But  such  a  course  would  not  pay  so  well  as  to  keep  pullets 
only,  and  maintain  a  forcing  system  constantly  from  the  time 
they  commence  to  lay  until  they  stop,  and  then  market  them 
before  they  eat  up  the  profits  in  the  idleness  of  fall  and  winter. 
Pullets  grow  fast  during  the  early  part  of  their  lives,  and  give 
a  return  in  flesh  for  what  they  eat  then.  After  they  commence 
laying,  their  eggs  are  prompt  dividends,  and,  besides,  their 
bodies  increase  in  weight  until  the  age  of  a  year  or  more. 
Young  hens  may  be  killed  a  fortnight  after  ceasing  to  lay,  and 
if  they  have  been  skillfully  fed,  their  flesh  will  prove  excellent 
for  the  table  as  compared  with  fowls  that  are  two  or  three  years 
old.  It  is  no  wonder  that  there  is  little  liking  for  the  adult 
fowls  the  markets  ordinarily  afford,  for  they  comprise  many 
that  are  very  old  and  unfit  for  food.  But  regular  customers 
will  soon  approve  fowls  a  year  old,  which  have  been  supplied 
with  the  cleanest  food,  and  brought  to  just  the  proper  fatness, 
and  delivered  freshly  killed  and  neatly  dressed,  and  our  experi- 
ence proves  that  the  families  upon  the  egg  route  will  order 
all  that  the  establishment  has  to  dispose  of.  The  high-pressure 
mode  of  feeding  and  turning  off  while  yet  young,  is  then  the 


364 


POULTRY. 


true  policy.  The  point  is,  there  is  a  certain  consumption  of 
food  to  enable  an  animal  to  keep  alive.  The  ordinary  vital 
operation,  aside  from  laying  or  increase  of  size,  demand  force, 
obtained  through  food — which  is  money — and  we  should  aim 
to  support  only  such  fowls  as  are  all  the  while  giving  returns 
in  either  growth  or  eggs.  The  long  period  of  moulting  and 
recovering  from  its  conseciuent  exhaustion,  costs,  as  does  the 
maintenance  of  the  vital  fires  during  the  cold  of  winter.  It 
is  a  matter  of  quick  balancing  of  profits  and  expenses  with 
animals,  which,  like  fowls,  consume  the  value  of  their  bodies  in 
about  six  months.  If  it  is  urged  that  the  stimulating  diet  and 
unnatural  prolificness  will  subject  the  stock  to  disease,  the 
reply  is  that  the  regimen  is  not  continued  more  than  six  or 
eight  months,  and  in  that  time  evil  effects  will  not  ordinarily 
follow,  for  the  birds  are  allowed  freedom,  sun,  and  air,  and 
special  provision  is  made  for  daily  exercise.  As  none  of  the 
fowls  to  which  this  forcing  system  is  applied  leave  descendants, 
no  evil  effects  are  accumulated  and  entailed  upon  the  stock. 
The  layers  are  from  the  eggs  of  fowls  that  have  not  been  sub- 
jected to  any  such  pressure,  and  during  the  period  of  their 
principal  growth  they  have  been  given  a  nutritious  but  not 
especially  stimulating  food — like  a  colt  at  pasture.  When  they 
arrive  at  the  laying  age,  they  are  kept  like  the  horse — broken 
to  work,  and  put  to  constant  and  severe  labor,  and  fed  as  high 
as  he  will  bear. 

Fowls  and  Sitters. — The  sitters  are  of  a  breed  chosen  for 
persistence  and  regularity  in  incubation,  fidelity  to  their  chick- 
ens, and  gentleness  of  disposition.  The  Light  Brahmas  can 
not  be  excelled  for  hatching  and  rearing.  Pure  bloods,  how- 
ever, are  not  used;  but  to  give  less  awkwardness  and  greater 
spread  of  wings,  they  are  crossed  with  snow-white  barn-yard 
fowls.  The  half-bloods  resemble  the  Brahmas  the  most  in 
form  and  other  characteristics,  and  are  almost  uniformly  docile. 
The  half-blood  Brahmas  are  extremely  valuable  for  hatching 
and  taking  care  of  chickens.  The  results  of  the  labors  of 
poultry  fanciers  in  producing  two  such  breeds  as  the  White 
Leghorns  and  Light  Brahmas  are  enough  to  compensate  for 
all  the  humbug  practiced  by  many  members  of  the  guild.  The 
sitters  are  not  kept  at  detached  stations  like  the  layers,  for 


POULTRY. 


266 


several  reasons.  One  is,  they  should  all  be  near  together,  be- 
cause of  the  great  amount  of  attendance  necessary  in  connec- 
tion with  hatching.  Then  the  buildings  should  be  large  enough 
for  the  keeper  to  enter,  in  order  to  take  care  of  the  nests  and 
chickens,  but  the  size  of  the  structure  and  the  risk  of  jaring 
eggs  will  prevent  moving.  Nor  can  the  system  of  indirect  feed- 
ing and  no  yards  be  pursued,  for  the  sitters  should  be  fed  at 
the  attendant's  feet,  and  tamed  so  as  to  submit  quietly  to  the 
handling  they  receive  while  hatching  and  rearing.  Their  yards 
are  sufficiently  large  to  admit  of  exercise,  and  for  the  same 
reason  their  dry  grain  is  buried  in  the  ground  or  under  straw. 
In  very  cold  weather  they  are  confined  to  their  houses  for 
warmth,  and  are  given  a  stimulating  diet  to  promote  winter 
laying,  not  so  much  for  the  value  of  the  eggs  as  to  render  it 
certain  that  there  shall  be  a  considerable  number  of  birds  ready 
to  sit  in  February,  and  many  more  in  March.  The  fowls 
chiefly  depended  upon  for  this,  consist  of  the  earliest  pullets 
of  the  previous  year,  and  also  the  old  hens  that  have  been  em- 
ployed much  of  the  time  the  preceeding  summer  in  hatching 
two  or  three  broods.  The  prevention  of  laying  by  hatching 
and  rearing,  causes  birds  thus  occupied  to  lay  earlier  the  next 
season.  By  a  little  management  there  is  no  difficulty  in  pro- 
curing plenty  of  offers  to  sit  from  February  to  June.  One 
half  the  sitting  stock  are  two  years  old,  and  of  the  pullets  of 
the  sitting  class  raised  yearly,  some  are  hatched  in  February 
and  March,  and  some  in  the  first  week  of  September,  the  bet- 
ter to  secure  sitting  in  various  parts  of  the  year.  Except  in 
winter,  the  sitters  should  not  be  fed  with  a  view  to  encourage 
laying,  but  the  aim  should  be  to  keep  them  on  as  moderate  an 
allowance  as  possible,  and  not  have  them  become  poor.  Their 
specific  purpose  is  incubation,  and  they  should  be  made  to  do 
as  much  of  this  as  possible.  By  uniting  broods,  when  a  hen 
has  hatched  one  nest  full  of  eggs  she  may  be  given  another 
immediately,  and,  if  managed  rightly,  she  will  not  be  injured 
by  sitting  a  double  term.  Each  hen  must  hatch  two  broods 
per  year  at  least,  and  some  will  hatch  three.  In  this  way  the 
stock  of  500  sitters  will  produce  10,000  chickens  yearly,  or  an 
average  of  20  apiece*. 

Management  of  Breeding  Stock.— The  proper  management 


of  the  breeding  stock  is  a  very  important  part  of  the  scheme, 
for  there  must  annually  be  raised  a  large  supply  of  pullets  of 
the  right  quality.  The  profits  of  the  establishment  depend 
largely  on  the  excellence  of  the  fowls,  and  as  they  can  be  mul- 
tiplied very  fast  from  a  chosen  few,  no  pains  should  be  spared 
to  secure  the  very  best  as  a  source  from  which  to  stoick  the 
whole  farm.  There  is  but  one  way  to  do  this,  and  that  is  to 
keep  individual  birds  in  experimental  yards  in  order  to  test 
their  merits,  recording  the  degree  of  excellence  and  the  pedi- 
gree of  the  best  with  as  much  care  as  would  be  given  to  breed- 
ing cows  or  horses. 

We  will  suppose  it  is  designed  to  produce  a  strain  of  Leg- 
horns that  shall  excel  in  prolificness,  laying  at .  an  early  age, 
and  in  other  requisites.  Procure  a  pullet  from  A  and  a  cock- 
erel from  B,  and  put  them  in  yard  No.  i;  purchase  from  C  and 
D  one  bird  from  each,  for  yard  No.  2,  and  so  on,  always  taking 
care  that  no  specimens  are  obtained  from  any  locality  where 
disease  has  prevailed.  The  smaller  breeding  yards  are  used  as 
experimental  yards,  and  to  allow  each  cock  a  proper  number 
of  mates,  two  or  more  half-blood  Brahmas  pullets  (whose  eggs 
can  be  distinguished  by  their  color)  are  added.  Give  each 
I  Leghorn  a  name  or  number,  and  enter  in  a  book  all  details 
necessary  for  testing  progress  in  improving  the  breed,  such  as 
weight,  the  age  at  which  laying  commenced,  and  the  yield  of 
eggs  during  the  first  year,  at  the  expiration  of  which  banish  all 
but  the  best  hens.  The  second  year  set  the  eggs  of  the  reserved 
extra  fowls,  and  keep  the  chickens  produced  by  each  pair  sep- 
arate from  all  others.  At  the  age  of  five  or  six  months,  cull 
out  the  most  promising  pullets  and  cockerels,  and  pair  them 
for  testing  and  recording  pedigree  and  prolificness  as  before. 
By  mating  the  produce  of  the  original  birds  from  A  and  B  with 
the  produce  of  those  from  C  and  D,  finally  the  four  stocks  will 
become  blended  in  one.  Proceed  in  this  manner  a  number  of 
years,  and  when  in  the  course  of  time  a  very  extra  prolific  and 
vigorous  hen  has  been  found,  which  reached  full  size  and  com- 
menced laying  early,  and  whose  ancestry  have  excelled  in  the 
same  respects  for  several  generations,  as  shown  by  the  book, 
then  from  her  eggs  cocks  are  raised  from  which  to  breed  to 
replenish  the  main  stock  of  layers  at  the  itenirant  stations. 


These  cocks  are  put  in  the  large  breeding  yards,  each  with  a 
flock  of  ten  hens,  and  no  further  accounts  are  kept  of  the  pro- 
2ificness  of  individuals. 

After  new  stock  is  introduced  to  the  experimental  yards,  as 
must  l^e  done  yearly,  care  is  taken  for  a  series  of  years  to  avoid 
breeding  akin,  and  as  purchases  will  be  made  from  fanciers, 
who  to  fix  the  conventional  points  have  most  likely  bred  close 
and  impaired  strength,  crossing  will  immediately  give  a  decided 
increase  of  vigor.  Towards  the  last,  however,  when  sufficient 
stamina  has  been  gained,  and  the  stations  are  to  be  stocked, 
close  breeding  is  resorted  to.  This  is  to  increase  the  yield  of 
eggs. 

In  the  breeding  and  expernnental  yards,  the  fowls  must  be 
fed  and  managed  in  every  respect  with  the  greatest  care.  Over- 
fattening  is  to  be  deprecated  above  all  other  things,  and  may 
be  avoided  by  burying  all  the  grain  to  make  the  birds  exercise 
by  scratching.  The  supply  of  grain  should  be  moderate  ;  meat 
should  be  given  very  often  in  very  small  quantities,  and  the 
allowance  of  fresh  vegetables  should  be  ample.  Free  range 
would  be  very  desirable  for  all  the  breeders,  but,  as  it  is  im- 
practicable, scrupulous  care  must  be  taken  to  furnish  artifi- 
cially natural  conditions.  Though  the  birds  of  the  laying  class 
in  the  experimental  yards  are  rated  according  to  their  prolific- 
ness,  yet  the  test  is  merely  a  relative  one,  for  they  are  not  forced 
to  profuse  laying  by  stimulating  food. 

Food. — The  food  of  hens  may  consist  of  different  kinds  or 
grain,  either  broken,  ground  or  cooked;  roots,  and,  especially, 
boiled  potatoes,  are  nutritious  and  economical;  green  herbage, 
as  clover  and  many  of  the  grains;  chickweed,  lettuce,  cabbage, 
etc.  will  supply  them  with  much  of  their  food,  if  fresh  and 
tender.  Though  not  absolutely  essential  to  them,  yet  nothing 
contributes  so  much  to  their  laying,  as  unsalted,  animal  food. 
This  is  a  natural  aliment,  as  is  shown  by  the  avidity  with  which 
they  pounce  on  every  fly,  insect  or  earth  worm  which  comes 
within  their  reach.  It  would  not,  of  course,  pay  to  supply  them 
with  valuable  meat,  but  the  blood  and  offal  of  the  slaughter 
houses,  refuse  meat  of  all  kinds,  and,  especially,  the  scraps  or 
crackings  to  be  had  at  the  melter's  shops,  after  soaking  for  a 
few  hours  in  warm  water,  is  one  of  the  best  and  most  economi- 


26b 


POULTRV. 


cal  kinds  of  food.  Such,  with  !)oiled-meal,  is  a  very  fattening 
food.  Grain  is  at  all  times  best  for  them  when  ground  and 
cooked,  as  they  will  lay  more,  fat  quicker,  and  eat  much  less 
when  it  is  fed  to  them  in  this  state;  and  it  may  be  thus  used 
unground,  with  the  same  advantage  to  the  fowls,  as  if  first 
crushed,  as  their  digestive  organs  are  certain  to  extract  the 
whole  nutriment.  All  grain  is  food  for  them,  including  millet, 
rice,  the  oleaginous  seeds,  as  the  sunflower,  flax,  hemp,  etc. 
It  is  always  better  to  afford  them  a  variety  of  grain,  where  they 
can  procure  them  at  their  option,  and  select  as  their  appetite 
craves. 

They  are  also  fond  of  milk,  and  indeed  scarcely  any  edible 
escapes  their  notice.  They  carefully  pick  up  the  most  of  the 
waste  garbage  around  the  premises,  and  glean  much  of  their 
subsistence  from  what  would  otherwise  become  offensive,  and 
by  their  destruction  of  innumerable  insects  and  worms,  they 
render  great  assistance  to  the  gardener.  Of  course  their  ever 
busy  propensity  for  scratching  is  indiscriminately  indulged 
just  after  the  seeds  have  been  planted  and  while  the  plants  are 
young,  which  renders  it  necessary  that  they  be  confined  in 
some  close  yard  for  a  time;  yet  this  should  be  as  capacious  as 
possible.  Their  food,  if  cooked,  is  better  when  given  to  them 
warm,  not  hot;  and  no  more  fed  at  a  time  than  they  will  pick 
up  clean.  Besides  their  food,  hens  ought  to  be  at  all  times 
abundantly  supplied  with  clean  water,  egg  or  pounded  oyster 
shells,  old  mortar,  or  slaked  lime.  If  not  allowed  to  run  at 
•  large  where  they  can  help  themselves,  they  must  also  be  fur- 
nished with  gravel  to  assist  their  digestion;  and  a  box  or  bed 
of  ashes,  sand  and  dust,  is  equally  essential  to  roll  in  for  the 
purpose  of  ridding  themselves  of  vermin. 

Hen  House. — The  hen  house  may  be  constructed  in  various 
,  ways  to  suit  the  wishes  of  the  owner,  and,  when  tastefully  built, 
it  is  an  ornament  to  the  premises.  It  should  be  perfectly  dry 
throughout,  properly  lighted  with  glass  windows  in  the  roof,  if 
possible,  and  capable  of  being  made  tight  and  warm  in  winter, 
yet  afford  all  the  ventilation  desirable  at  any  season.  In  this, 
arrange  the  nest  in  boxes  on  the  sides  in  such  a  manner  as  to 
humor  the  instinct  of  the  hen  for  concealment  when  she  resorts 
to  them.    When  desirable  to  set  the  hen,  these  nests  may  be  sp 


POULTRY, 


'  269 


placed  as  to  shut  out  the  others,  yet  open  into  another  yard  or 
beyond  the  enclosure,  so  that  they  can  take  an  occasional 
stroll  and  help  themselves  to  food,  etc.  This  prevents  other 
hens  laying  in  their  nests,  while  sitting,  and  may  be  easily 
managed,  by  having  their  boxes  hung  on  the  wall  of  the  build- 
ing, with  a  movable  door  made  to  open  on  either  side  at  pleas- 
ure. Hens  will  lay  without  a  nest  egg,  but,  when  broken  up, 
they  ramble  off  and  form  new  nests,  if  they  are  not  confined. 
They  will  lay  if  kept  from  the  cock,  but  it  is  doubtful  if  they 
will  thus  yield  as  many  eggs.  Hens  disposed  to  sit  at  improper 
times,  should  be  dismissed  from  the  common  yard,  so  as  to  be 
out  of  reach  of  the  nests,  and  plentifully  fed  till  weaned  from 
this  inclination. 

The  Chickens. — The  chickens  require  to  be  kept  warm  and 
dry  for  the  first  few  days  after  hatching,  and  they  may  be  fed 
with  hard  boiled  eggs,  crumbs  of  bread  or  pudding,  and  milk 
or  water,  and  allowed  to  scratch  in  the  gravel  in  front  of  the 
hen,  which  should  be  confined  in  a  coop  for  the  first  three  or 
four  weeks,  after  which  they  may  be  turned  loose,  when  they 
v/ill  thrive  on  anything  the  older  ones  eat.  Many  use  them 
for  the  table  when  they  are  but  a  few  weeks  old;  but  they  are 
much  less  valuable  for  this  purpose  till  they  have  attained  to 
near  or  quite, full  maturity.  The  white  legs  are  preferred  by 
some,  from  the  whiteness  and  apparent  delicacy  of  the  meat; 
but  the  yellow  and  dark-legged  are  good.  The  color  of  the 
feathers  does  not  seem  to  affect  the  quality  of  the  flesh  or  their 
character  for  laying.  If  we  consider  the  principle  of  the 
absorption  and  retention  of  heat,  we  should  assume  the  white 
coat  to  be  the  best,  as  it  is  coolest  in  summer  when  exposed  to 
the  sun,  and  warmest  in  winter.  Yet  some  of  the  white  breeds 
are  delicate  and  do  not  bear  rough  usage  or  exposure. 

The  Turkey. — Unknown  to  the  civilized  world  till  the  dis- 
covery of  this  Continent,  it  was  found  here  both  in  its  wild  and 
domesticated  state,  and  still  occupies  the  whole  range  of  the 
Western  Hemisphere,  though  the  wild  turkey  disappears  as  the 
country  becomes  settled.  The  wild  is  about  the  size  of  the 
domesticated  bird.  The  color  of  the  male  is  generally  of  a 
greenish  brown,  approaching  to  black,  and  of  a  rich,  change- 
able, metallic  lustre.    The  hen  is  marked  somewhat  like  the 


270 


POULTRY. 


cock,  but  with  duller  hues.  Domestication  through  successive 
generations  has  changed  the  color  of  their  plumage,  and  pro- 
duced a  variety  of  colors — black,  buff,  pure  white,  or  speckled. 
They  give  evidence  to  the  comparative  recency  of  their  domes- 
tication in  the  instinct  which  frequently  impels  the  cock  to 
brood  and  take  care  of  the  young.  Nothing  is  more  common 
than  for  the  male  bird  to  supply  the  place  of  the  hen,  when  any 
accident  befalls  her,  and  bring  up  the  family  of  young  chicks 
with  an  equally  instinctive  regard  for  their  helplessness  and 
safety.  The  flesh  of  this  bird,  both  wild  and  tame,  is  exceed- 
ingly delicate  and  palatable;  and,  though  not  possessing  the 
high  game  flavor  of  some  of  the  smaller  wild,  fowl,  and  especi- 
ally of  the  aquatic,  as  the  canvas-back  duck,  etc.,  it  exceeds 
them  in  its  digestibility  and  healthfulness.  The  turkey  is  use- 
ful principally  for  its  flesh,  as  it  seldom  lays  over  a  nest  full  of 
eggs  at  one  clutch,  when  they  brood  on  these  and  bring  up 
their  young.  If  full  fed,  and  their  first  eggs  are  withdrawn 
from  them,  they  frequently  lay  a  second  time.  We  have  had 
them  lay  throughout  the  summer  and  into  late  autumn. 

Breeding. — Those  intended  for  breeders  should  be  com- 
pact, vigorous,  and  large,  without  being  long-legged.  They 
should  be  daily,  yet  lightly,  fed,  through  the  winter,  on  grain 
and  roots,  and  some  animal  food  is  always  acceptable  and 
beneficial  to  them.  They  are  small-eaters,  and  without  caution 
will  soon  get  too  fat.  One  vigorous  male  will  sufiice  for  a 
flock  of  ten  or  twelve  hens,  and  a  single  connection  is  sufficient 
for  each.  They  begin  to  lay  on  approach  of  warm  weather, 
laying  once  a  day,  or  every  other  day,  till  they  have  completed 
their  clutch,  which,  in  the  young  or  Indifferently  fed,  may  be 
ten  or  twelve,  and,  in  the  older  ones,  sometimes  reaches  twenty. 
The  hen  is  sly  in  secreting  its  nest,  but  usually  selects  a  dry, 
well  protected  place.  She  Is  an  inveterate  sitter,  and  carefully 
hatches  most  of  her  eggs.  The  young  may  be  allowed  to 
remain  for  twenty-four  hours  without  eating,  then  fed  with  hard 
boiled  eggs,  made  fine,  or  crumbs  of  wheat  bread.  Boiled 
milk,  curds,  buttermilk,  etc.,  are  food  for  them.  As  they  get 
older,  oats  or  barley  meal  is  suitable,  but  Indian  meal,  uncooked, 
is  hurtful  to  them  when  quite  young.  They  are  very  tender, 
and  will  bear  neither  cold  nor  wet,  and  it  is  of  course  necessary 


POULTRY. 


271 


to  confine  the  old  one  for  the  first  few  weeks.  When  able  to 
shift  for  themselves,  they  may  v/ander  over  the  fields  at  pleas- 
ure; and,  from  their  great  fond\.ess  tor  insects,  they  will  rid  the 
meadows  from  innumerable  grassnop[)ers,  etc.,  which  often  do 
incalculable  damage  to  the  farmer.  Early  chickens  are  suffic- 
iently grown  to  fatten  the  latter  part  of  autumn  or  the  begin- 
ning of  winter,  which  is  easily  done  on  any  of  the  grains  or 
boiled  roots.  The  grain  is  better  for  cooking.  They  require  a 
higher  roosting  place  than  hens,  and  are  impatient  of  too  close 
confinement,  preferring  the  ridge  of  a  barn,  or  a  lofty  tree,  to 
the  circumscribed  limits  of  the  ordinary  poultry  house.  When 
rightly  managed  and  fed,  turkeys  are  subject  to  fev/  maladies, 
and  even  these  careful  attention  will  soon  remove. 

The  Peacock  and  Guinea  Hen. — The  peacock  is  undoubt- 
edly the  most  showy  of  the  feathered  race.  It  is  a  native  of 
the  southern  part  of  Asia,  and  is  still  found  wild  in  the  islands 
of  Java  and  Ceylon,  and  some  parts  of  the  interior  of  Africa. 
They  are  an  ornament  to  the  farm  premises,  and  are  useful  in 
destroying  reptiles,  insects  and  garbage,  but  they  are  quarrel- 
some in  the  poultry  yard  and  destructive  in  the  garden.  Their 
flesh  is  coarse  and  dark,  and  they  are  worthless  as  layers.  The 
brilliant  silvery  green,  and  their  ever-varying  colors  give  place 
to  an  entire  white  in  one  of  the  varieties. 

The  Guinea  hen  is  a  native  of  Africa  and  the  southern  part 
of  Asia,  where  it  abounds  in  its  wild  state.  Most  of  them  are 
beautifully  and  uniformly  speckled,  bat  occasionally  they  are 
white  on  the  breast,  like  the  Pintados  of  the  West  India 
Islands,  and  some  are  entirely  white.  They  are  unceasingly 
garrulous,  and  their  excessively  pugnacious  character  renders 
them  uncomfortable  inmates  with  the  other  poultry.  Their 
flesh,  though  high  colored,  is  delicate  s-nd  palatable,  but,  like 
the  peacock,  they  are  indifferent  layeis.  Both  are  natives  oi  a 
warm  climate,  and  the  young  are  tender  and  raiher  difficult  co 
rear.'  Neither  of  these  birds  is  a  general  favoricc,  and  we  omit 
further  notice  of  them. 

The  Goose. — There  are  many  varfeties  of  the  goose.  Main 
enumerates  twenty-two,  most  of  wi'-icn  ^ire  ^vild;  and  the  tame 
are  again  variously  subdivided,  1  he  cotniiion  white  and  gray 
are  the  most  numerous  and  profits '^jIc,     The  whjte  Bremen  is 


272  POULTRY. 

much  larger,  often  weighing  over  twenty  pounds  net.  It  is  of 
a  beautiful  snowy  plumage,  is  domestic,  and  reared  without 
difficulty,  though  not  as  prolific  and  hardy  as  the  former.  The 
China  goose  is  smaller  than  the  gray,  and  one  of  the  most 
beautiful  of  the  family,  possessing  much  of  the  gracefulness 
and  general  appearance  of  the  swan.  There  are  three  varieties 
of  these  in  the  United  States;  the  small  brown,  with  black  bill 
and  legs;  the  larger  gray,  with  black  bill  and  reddish  legs;  and 
the  pure  white,  with  orange  bill  and  legs.  It  is  prolific  and 
tolerably  hardy,  but  has  thus  far  not  been  a  successful  rival 
with  the  first.  The  Guinea  or  African  goose  is  the  largest  of 
the  species.  It  is  a  majestic  and  graceful  bird,  and  very 
ornamental  to  water  scenery.  Several  other  varieties  are 
domesticated  in  the  United  States.  The  finest  goslings  we 
have  ever  reared  or  seen  were  a  cross  from  the  China  gander 
and  common  gray  goose.  They  are  very  hardy  and  easy  to 
raise. 

Breeding. — Geese  pair  frequently  at  one  year  old,  and 
rear  their  young;  but  with  some  kinds,  especially  of  the  wild, 
this  is  deferred  till  two  and  sometimes  three.  They  require  a 
warm,  dry  place  for  their  nests,  and  when  undisturbed  they 
will  sit  steadily,  and  if  their  eggs  have  not  been  previously 
chilled  or  addled,  they  will  generally  hatch  them  all,  if  kept  on 
the  nest.  To  insure  this,  it  is  sometimes  necessary  to  with- 
draw the  first  hatched,  to  prevent  the  old  ones  wandering 
before  all  are  out.  They  should  be  kept  in  a  warm,  sheltered 
place  till  two  or  three  weeks  old,  if  the  weather  be  cold  or 
unsettled.  The  best  food  for  the  goslings  is  barley  or  oats,  or 
Indian  meal  boiled,  and  bread.  Milk  is  also  good  for  them. 
They  require  green  food,  and  are  fond  of  lettuce,  young  clover, 
and  fresh,  tender  grass,  and  after  a  few  weeks,  if  they  have  a 
free  range  on  this,  they  will  forage  for  themselves.  Geese  are 
not  a  profitable  bird  to  raise,  except  in  places  where  they, can 
procure  their  own  subsistence,  or  at  least  during  the  greater 
part  of  the  year.  This  they  are  enabled  to  do  wherever  there 
are  extensive  commons  of  unpastured  lands,  or  where  there  are 
streams  or  ponds,  lakes  or  marshes,  with  shoal,  sedgy  banks. 
In  these  they  will  live  and  fatten  thr'uidiout  the  year,  if 
unobstructed  by  ice  and  snow. 


POULTRY. 


They  may  be  fattened  on  all  kinds  of  grain  and  edible 
roots,  but  it  is  more  economical  to  give  them  their  food 
cooked.  The  well-fattened  gosling  affords  one  of  the  most 
savory  dishes  for  the  table.  Geese  live  to  a  great  age.  They 
have  been  known  to  exceed  forty  years.  When  allowed  a  free 
range  on  good  food  and  clean  water,  they  will  seldom  get 
diseased.  When  well  fed,  they  yield  nearly  a  pound  of  good 
feathers  in  a  season,  at  three  or  four  pluckings,  and  the  largest 
varieties  even  exceed  this.  But  plucking  is  a  cruel  business, 
and  should  :^.ot  be  done  closely,  and  only  between  the  months 
of  May  and  October.  Goslings  intended  for  eating  should 
not  be  plucked  at  all  until  fatted  and  killed 

Ducks— Are  more  hardy  and  independent  of  attention  than 
the  goose,  and  they  are  generally  the  most  profitable.  They 
are  omnivorous,  and  greedily  devour  everything  which  will 
afford  them  nourishmc.it,  though  they  seldom  forage  on  the 
grass.  They  :re  peculiarily  carnivorous,  and  devour  all  kinds 
of  meat,  putrid  or  fresh,  and  are  especially  fond  of  fish  and  such 
insects,  worms,  etc.,  as  they  can  find  imbeded  in  the  mud  or 
elsewhere.  They  will  often  distend  their  crop  with  young 
frogs,  almost  to  the  ordinary  size  of  their  bodies.  Their  indis- 
criminate appetites  often  render  them  unfit  for  the  table, 
unless  fattened  out  of  the  reach  of  garbage  and  offensive 
matters.  An  English  admiral  used  to  resort  to  well  fattened 
rats  for  his  fresh  meat,  when  at  sea,  and  justified  his  taste  by 
saying  they  were  more  cleanly  feeders  than  ducks,  which  were 
general  favorites. 

The  varieties  of  ducks  are  almost  innumerable.  Main 
describes  thirty-one,  and  some  naturalists  number  many  more. 
The  most  profitable  for  domestic  use,  aside  from  the  common 
one,  are  the  Black  Cayuga,  the  Aylesbury,  and  Rouen,  all 
being  of  much  larger  size,  and  richer  and  more  delicate  flavor 
of  flesh.  They  lay  profusely  in  the  spring,  whtn  well  fed,  often 
producir/;  forty  or  fifty  eggs,  and  sometimes  a  greater  number, 
if  kept  from  sitting.  They  are  much  larger  than  those  of  the 
hen,  and  equally  rich  and  nourishing,  but  less  delicate.  They 
gire  cr.reless  in  their  h^rbits,  and  generally  drop  their  eggs 
wherever  they  happen  to  be  through  the  night,  whether  in  the 
water,  the  road,  or  farm-yard;  and,  as  might  be  expected  fron) 

18 


274 


POULTRY. 


such  prodigality  of  character,  they  are  indifferent  sitters  aiid 
nurses.  The  ducklings  are  better  reared  by  sitting  the  eggs 
under  a  sedate,  experienced  hen,  as  the  longer  time  necessary 
for  hatching  requires  patience  in  the  foster-mother  to  develop 
the  young  chicks.  'They  should  be  confined  for  a  few  days, 
and  away  from  the  water.  At  first  they  may  be  fed  with  bread, 
or  pudding  made  from  boiled  oat  barley,  or  Indian  meal;  and 
they  soon  acquire  strength  and  enterprise  enough  to  shift  for 
themselves,  if  afterwards  supplied  with  pond  or  river  water. 
They  are  fit  for  the  table  when  fully  grown,  and  well  fattened 
on  clean  grain.  This  is  more  economically  accomplished  by 
feeding  it  cooked.  We  omit  further  notice  of  other  varieties, 
and  of  the  swan,  brant,  pigeons,  etc.,  as  not  profitable  for 
general  rearing,  and  only  suited  to  ornamental  grounds. 

DISEASES   AND  REMEDIES. 

Most  of  the  diseasos  to  which  fowls  are  subject  are  the 
results  of  errors  in  diet  or  management,  and  should  have  been 
prevented,  or  may  be  removed  by  a  change,  and  the  adoption 
of  a  suitable  regimen.  When  an  individual  is  attacked,  it 
should  be  forthwith  remo/ed,  to  prevent  the  contamination  of 
the  rest  of  the  flock.  Nature,  who  proves  a  guardian  to  fowls 
in  health,  will  nurse  them  in  their  weakness,  and  act  as  a  most 
efficient  physician  to  the  sick;  and  the  aim  of  all  medical  treat- 
ment should  be  to  follow  the  indications  which  Nature  holds 
out,  and  assist  in  the  effort  which  she  constantly  makes  for  the 
restoration  of  health. 

Asthma. — This  common  disease  seems  to  differ  sufficiently 
in  its  characteristics  to  warrant  a  distinction  into  two  species. 
In  one  it  appears  to  be  caused  by  an  obstruction  of  the  air- 
cells,  by  an  accumulation  of  phlegm,  which  interferes  with  the 
exercise  of  their  functions.  The  fowl  labors  for  breath,  in 
consequence  of  not  being  able  to  take  in  the  usual  quantity 
of  air  at  an  inspiration.  The  capacity  of  the  lungs  is  thereby 
diminished,  the  lining  membrane  of  the  windpipe  becomes; 
thickened,  and  its  minute  branches  are  more  or  less  affected. 

Another  variety  of  asthma  is  induced  by  fright,  or  undue 
excitement.  It  is  sometimes  produced  by  chasing  fowls  to 
catch  them,  by  seizing  them  suddenly,  or  by  their  fighting 
with  each  other  In  these  cases,  a  blood-vessel  is  often 
ruptured,  and  sometimes  one  or  more  of  the  air-cells.  The 
symptoms  are  short  breathing;  opening  of  the  beak  often,  and 
for  quite  a  time;  heaving  and  panting  of  the  chest;  and,  in 


POULTRY. 


case  of  a  rupture  of  a  blood-vessel,  a  drop  of  blood  appearing 
on  the  beak. 

Treatment. — Confirmed  asthma  is  difficult  to  cure.  For 
the  disease  in  its  incipient  state,  the  fowl  should  be  kept  warm, 
and  treated  with  repeated  doses  of  hippo-powder  and  sulphur, 
mixed  with  butter,  with  the  addition  of  a  small  quantity  of 
cayenne  pepper. 

Costiveness. — The  existence  of  this  disorder  will  become 
apparent  by  observing  the  unsuccessful  attempts  of  the  fowl  to 
relieve  itself.  It  frequently  results  from  continued  feeding  on 
dry  diet,  without  access  to  green  vegetables.  Indeed,  without 
the  use  of  these,  or  some  substitute — such  as  mashed  potatoes 
— costiveness  is  certain  to  ensue.  The  want  of  a  sufficient 
supply  of  good  water  will  also  occasion  the  disease,  on  account 
of  that  peculiar  structure  of  the  fowl,  which  renders  them  un- 
able to  void  their  urine,  except  in  connection  with  the  faeces  of 
solid  food,  and  through  the  same  channel. 

Treatment. — Soaked  brfead,  with  warm  skimmed  milk, 
a  mild  remedial  agent,  and  will  usually  sufiice.  Boiled  carrotf* 
or  cabbage  are  more  efficient.  A  meal  of  earth-worms  is  some- 
times advisable:  and  hot  potatoes,  mixed  with  bacon-fat,  are 
said  to  be  excellent.  Castor-oil  and  burned  butter  will  remove 
the  most  obstinate  cases;  though  a  clyster  of  oil,  in  addition^ 
may  sometimes  be  required  in  order  to  effect  a  cure. 

Diarrhoea. — There  are  times  when  fowls  dung  more  losely 
than  at  others,  especially  when  they  have  been  fed  on  green  or 
soft  food;  but  this  may  occur  without  the  presence  of  disease. 
Should  this  state,  however,  deteriorate  into  a  confirmed  and  con- 
tinued laxity,  immediate  attention  is  required  to  guard  against 
fatal  effects.  The  causes  of  diarrhoea  are  dampness,  undue 
acidity  in  the  bowels,  or  the  presence  of  irritating  matter  there. 

Symptoms. — The  symptoms  are  lassitude  and  emaciation; 
and,  in  very  severe  cases,  the  voiding  of  calcareous  matter, 
white,  streaked  with  yellow.  This  resembles  the  yolk  of  a  stale 
egg,  and  clings  to  the  feathers  near  the  vent.  It  becomes  acrid, 
from  the  presence  of  ammonia,  and  causes  inflammation,  which 
speedily  extends  throughout  the  intestines. 

Treatment. — This,  of  course,  depends  upon  the  cause. 
If  the  disease  is  brought  on  by  a  diet  of  green  or  soft  food,  the 
food  must  be  changed,  and  water  sparingly  given;  if  it  arises 
from  undue  acidity,  chalk  mixed  with  meal  is  advantageous, 
but  rice-flour  boluses  are  most  reliable.  Alum  water,  of  mod- 
erate strength,  is  also  beneficial.  In  cases  of  bloody  flux,  boiled 
rice  and  milk,  given  warm  with  a  little  magnesia,  or  chalk,  maj^ 
be  successfully  used. 


376 


POULTRY. 


Fever. — The  most  decided  species  of  fever  to  which  fowls 
are  subject,  occurs  at  the  period  of  hatching,  when  the  animal 
heat  is  often  so  increased  as  to  be  perceptible  to  the  touch.  A 
state  of  fever  may  also  be  observed  when  they  are  about  to  lay. 
This  is,  generally,  of  small  consequence,  when  the  birds  are 
otherwise  healthy;  but  it  is  of  moment,  if  any  other  disorder  is 
present,  since,  in  such  case,  the  original  malady  will  be  aggra- 
vated. Fighting  also  frequently  occasions  fever,  which  some- 
times proves  fatal. 

Symptoms. — The  symptoms  are  an  increased  circulation  of 
the  blood;  excessive  heat;  and  restlessness 

Treatment. — Light  food  and  change  of  air;  and,  if  neces- 
sary, aperient  medicine,  such  as  castor  oil,  with  a  little  burned 
butter. 

Indigestion. — Cases  of  indigestion  among  fowls  are  com- 
mon, and  deserve  attention  according  to  the  causes  from  which 
they  proceed.  A  change  of  food  will  often  produce  crop-sick- 
ness, as  it  is  called,  when  the  fowl  takes  but  little  food,  and 
suddenly  loses  flesh.  Such  disease  is  of  little  consequence, 
and  shortly  disappears.  When  it  requires  attention  at  all,  all 
the  symptoms  will  be  removed  by  giving  their  diet  in  a  warm 
state. 

Sometimes,  however,  a  fit  of  indigestion  threatens  severe 
consequences,  ^especially  if  long  continued.  Every  effort  should 
be  made  to  ascertain  the  cause,  and  the  remedy  m.ust  be  gov- 
erned by  the  circumstances  of  the  case. 

Symptoms. — The  symptoms  are  heaviness,  moping,  keeping 
away  from  the  nest,  and  want  of  appetite. 

Treatment. — Lessen  the  quantity  of  food,  and  oblige  the 
fowl  to  exercise  in  an  open  walk.  Give  some  powdered  cayenne 
and  gentian,  mixed  with  the  usual  food.  Iron-rust,  mixed  with 
soft  food,  or  diffused  in  water,  is  an  excellent  tonic,  and  is  in- 
dicated when  there  is  atrophy,  or  diminution  of  the  flesh.  It 
may  be  combined  with  oats  or  grain.  Milk-warm  ale  has  also 
a  good  effect,  when  added  to  the  diet  of  ^diseased  fowls. 

Lice. — The  whole  feathered  tribe  seem  to  be  peculiarly  lia- 
ble to  be  infested  with  lice;  and  there  have  been  instances 
when  fowls  have  been  so  covered  in  this  loathsome  manner 
that  the  natural  color  of  the  feathers  has  been  undistinguish- 
able.  The  presence  of  virmin  is  not  only  annoying  to  poultry, 
but  materially  interferes  with  their  growth,  and  prevents  their 
fattening.  They  are,  indeed,  the  greatest  drawback  to  the  suc- 
cess and  pleasure  of  the  poultry  fanciers;  and  nothing  but  un- 
remitting vigilance  will  exterminate  them,  and  keep  them  exter- 
minated. 


POULTRY. 


277 


Treatment. — To  attain  this,  whitewash  frequently  all  the 
parts  adjacent  to  the  roosting-pole,  take  the  poles  down  and 
run  them  slowly  through  a  fire  made  of  wocd  shavings,  dry 
weeds,  or  other  light  waste  combustibles.  Flour  of  sulphur, 
placed  in  a  vessel,  and  set  on  fire  in  a  close  poultry  house,  will 
penetrate  every  crevice,  and  effectually  exterminate  the  V3rmin. 
When  a  hen  comes  off  with  her  brood,  the  old  nest  should  be 
cleaned  out,  and  a  new  one  placed;  and  dry  tobacco  leaves, 
rubbed  to  a  powder  between  the  hands,  and  mixed  with  the 
hay  of  the  nest,  will  add  much  to  the  health  of  the  poultry. 

Flour  of  sulphur  may  also  be  mixed  with  Indian  meal  and 
water,  and  fed  in  the  proportion  of  one  pound  of  sulphur  to 
two  dozen  fowls,  in  two  parcels,  two  days  apart.  Almost  any 
kind  of  grease,  or  unctuous  matter,  is  also  certain  death  to  the 
vermin  of  domestic  poultry.  In  t4ie  case  of  very  young  chick- 
ens, it  should  only  be  used  in  a  warm,  Sunny  day,  when  they 
should  be  put  into  a  coop  with  their  mother,  the  coop  darkened 
for  an  hour  or  two,  and  everything  made  quiet,  that  they  may 
secure  a  good  rest  and  nap  after  the  fatigue  occasioned  by 
greasing  them.  They  should  be  handled  with  great  care,  and 
greased  thoroughly;  the  hen,  also.  After  resting,  they  may  be 
permitted  to  come  out  and  bask  in  the  sun;  and  in  a  few  days 
they  will  look  sprightly  enough. 

To  guard  against  vermin,  however,  it  should  not  be  for- 
gotten that  cleanliness  is  of  vital  importance,  and  there  must 
always  be  plenty  of  slacked  lime,  dry  ashes,  and  sand,  easy  of 
access  to  the  fowls,  in  which  they  can  roll  and  dust  themselves. 

Loss  of  Feathers. — This  disease,  common  to  confined  fowls, 
should  not  be  confounded  with  the  natural  process  of  moulting. 
In  this  diseased  state,  no  new  feathers  come  to  replace  the  old, 
but  the  fowl  is  left  bald  and  naked;  a  sort  of  roughness  also 
appears  on  the  skin;  there  is  a  falling  off  in  appetite,  as  well  as 
moping  and  inactivity. 

Treatment. — As  this  affection  is,  in  all  probability,  con- 
stitutional rather  than  local,  external  remedies  may  not  always 
prove  sufficient.  Stimulants,  however,  applied  externally,  will 
serve  to  assist  the  operation  of  whatever  medicine  maybe  given. 
Sulphur  may  be  thus  applied,  mixed  with  lard.  Sulphur  and 
cayenne,  in  the  proportion  of  one  quarter  each,  mixed  with 
fresh  butter,  is  good  to  be  given  internally,  and  will  act  as  a 
powerful  alterative.  The  diet  should  be  changed;  and  cleanli- 
ness and  fresh  air  are  indispensable. 

Pip. — This  disorder,  known  also  as  the  gapes,  is  the  most 
common  ailment  of  poultry  and  all  domestic  birds.  It  is  es- 
pecially the  disease  of  young  fowls,  and  is  most  prevalent  in 
the  hottest  months  being  not  only  troublesome  but  frequently 
fatal 


1 


278  POULTRY, 

Symptoms. — The  common  symptoms  of  this  malady  are  the 

thickened  state  of  the  membrane  of  the  tongue,  particularly 
toward  the  tip,  the  breathing  is  impeded,  and  the  beak  is  fre- 
quently held  open,  as  if  the  creature  were  gasping  for  breath; 
the  beak  becomes  yellow  at  its  base;  and  the  feathers  on  the 
head  appear  ruffled  and  disordered;  the  tongue  is  very  dry;  the 
appetite  is  not  always  impaired;  but  yet  the  fowl  cannot  eat, 
probably  on  account  of  the  difficulty  which  the  act  involves, 
and  sits  in  a  . corner,  pining  in  solitude. 

Treatment. — Most  recommend  the  immediate  removal  of 
the  thickened  membrane,  which  can  be  effected  by  anointing 
the  part  with  butter  or  fresh  cream.  It  necessary,  the  scab 
may  be  pricked  with  a  needle.  It  will  also  be  found  beneficial 
to  use  a  pill,  composed  of  equal  parts  of  scraped  garlic  and 
horse-radish,  with  as  much  cayenne  pepper  as  will  outweigh  a 
grain  of  wheat;  to  be  mixed  with  fresh  butter,  and  given  every 
morning;  the  fowl  to  be  kept  warm. 

If  the  disease  is  in  an  advanced  state,  shown  by  the  chick- 
en's holding  up  its  head  and  gaping  for  want  of  breath,  the 
fowl  should  be  thrown  on  its  back,  and  while  the  neck  is  held 
straight,  the  bill  should  be  opened,  and  a  quill  inserted  into  the 
windpipe,  with  a  little  turpentine.  This  being  round,  will 
loosen  and  destroy  a  number  of  small,  red  worms,  some  of 
which  will  be  drawn  up  by  the  feather,  and  others  will  be 
coughed  up  by  the  chicken.  The  operation  should  be  repeated 
the  following  day,  if  the  gaping  continues.  If  it  ceases,  the 
cure  is  effected. 

It  is  stated,  also,  that  the  disease  has  been  entirely  prevented 
by  mixing  a  small  quantity  of  spirits  of  turpentine  with  the 
food  of  fowls,  from  five  to  ten  drops  to  a  pint  of  meal,  to  be 
made  into  a  dough.  Another  specific  recommended  is  to  keep 
iron  standing  in  vinegar,  and  put  a  little  of  the  liquid  in  the 
food  every  few  days. 

Roup. — This  disease  is  caused  mainly  by  cold  and  moisture, 
but  it  is  often  ascribed  to  improper  feeding  and  want  of  clean- 
liness and  exercise.  It  affects  fowls  of  all  ages,  and  is  either 
acute  or  chronic;  sometimes  commencing  suddenly,  on  expos- 
ure; at  others  gradually,  as  the  consequence  of  neglected  colds, 
or  damp  weather  or  lodging.  Chronic  roup  has  been  known  to 
extend  through  two  years. 

Symptoms. — The  most  prominent  symptoms  are  difficult 
and  noisy  breathing  and  gaping,  terminating  in  a  rattling  m 
the  throat;  the  head  swells,  and  is  feverish;  the  eyes  are  swol- 
len, and  the  eyelids  appear  livid;  the  sight  decays,  and  some- 
times total  blindness  ensues;  there  are  discharges  from  the 
nostrils  ac»d  taouth,  at  iiiiit  thin  and  limpid,  afterwards  thick. 


POULTRY. 


279 


purulent  and  fetid.  In  this  stage,  which  resembles  the  glan- 
ders in  horses,  the  disease  becomes  infectious.  As  secondary, 
symptoms,  it  may  be  noticed  that  the  appetite  fails,  except  for 
drink;  the  crop  feels  hard;  the  feathers  are  staring,  ruffled,  and 
withoi  t  the  gloss  that  appears  in  health;  the  fowl  mopes  by 
itself,  md  seems  to  suffer  much  pain. 

T  '.ATMENT. — The  fowls  should  be  kept  warm,  and  have 
plenty  :)f  water  and  scalded  bran,  or  other  light  food.  When 
chroni  ,  change  of  food  and  air  is  advisable.  The  ordinary 
remedi  s — such  as  salt  dissolved  in  water — are  inefficacious.  A 
8olutio\  of  sulphate  of  zinc,  as  an  eye-water,  is  a  valuable 
cleansii  5  application.  Rue-pills,  and  a  decoction  of  rue,  as  a 
tonic,  h  ive  been  administered  with  apparent  benefit. 

The  following  is  recommended:  of  powdered  gentian  and 
Jamaica  ginger,  each  one  part;  Epsom  salts,  one  and  a  half 
parts;  and  flour  of  sulphur,  one  part;  to  be  made  up  with 
butter,  and  given  every  morning. 

The  following  method  of  treatment  is  practiced  by  some  of 
the  most  successful  poulterers  in  the  country:  As  soon  as  dis- 
covered, if  in  warm  weather,  remove  the  infected  fowls  to  seme 
fi^ell- ventilated  apartment  or  yard;  if  in  winter,  to  some  warm 
place;  then  give  a  dessert-spoonful  of  castor-oil;  wash  their 
heads  with  warm  Castile-soap  suds,  and  let  them  remain  till 
next  iiiorning  fasting.  Scald  for  them  Indian-meal,  adding 
two  3  lid  a  half  ounces  of  Epsom  salts  for  ten  hens,  or  in  pro- 
)ortiun  for  a  less  or  larger  number;  give  it  warm,  and  repeat 
he  dose  in  a  day  or  two,  if  they  do  not  recover. 

Perhaps,  however,  the  best  mode  of  dealing  with  roup  and 
Jl  putrid  affections  is  as  follows:  Take  of  finely  pulverized 
/resh-burnt  charcoal,  and  of  new  yeast,  each  three  parts;  of 
pulverized  sulphur,  two  parts;  of  flour,  one  part;  of  water,  a 
sufficient  quantity;  mix  well,  and  make  into  two  doses,  of  the 
size  of  a  hazel  nut,  and  give  one  three  times  a  day.  Cleanli- 
ness is  no  less  necessary  than  warmth;  and  it  will  sometimes 
be  desirable  to  bathe  the  eyes  and  nostrils  with  warm  milk  and 
water,  or  suds,  as  convenient. 

Wounds  and  Sores. — Fowls  are  exposed  to  wounds  from 
many  sources.  In  their  frequent  encounters  with  each  other, 
they  often  result;  the  poultry  house  is  beseiged  by  enemies  at 
night,  and,  in  spite  of  all  precaution,  rats,  weasels  and  other 
animals  will  assault  the  occupants  of  the  roost,  or  nest,  to  their 
damage.  These  wounds,  if  neglected,  often  degenerate  into 
painful  and  dangerous  ulcers. 

When  such  injuries  occur,  cleanliness  is  the  first  step 
towards  a  cure.  The  wound  should  be  cleansed  from  all 
foreign  matter,  washed  with  tepid  milk  and  water,  and  excluded 
as  far  as  possible  from  the  air.    The  fowl  should  be  removed 


280 


POULTRY. 


from  its  companions,  which,  in  such  cases,  seioom  or  ru  ^-^m 
uiow  any  sympathy,  but  on  the  contary,  are  always  read  y  U; 
assault  the  invalid,  and  aggravate  the  injury.  Should  il... 
wound  not  heal,  but  ulcerate,  it  may  be  bathed  with  alum-water. 
The  ointment  of  creosote  is  said  to  be  effectual,  even  when 
the  ulcer  exhibits  a  fungous  character,  or  proud  flesh  is  present. 
Ulcers  may  also  be  kei  t  clean,  if  dressed  with  a  little  lard,  or 
washed  with  a  weak  solution  of  sugar  of  lead.  If  they  are 
indolent,  they  ma^'  ^  e  touched  with  blue-stone. 

When  sever?  i  iitnxf^^  f^r^'-jr  to  the  limbs  of  fowls,  the  best 
course,  undoubte  a  t'  pursue — unless  they  are  very  valuable 
— is  to  kill  them  at  once,  as  an  act  of  humanity.  When,  how- 
ever, it  is  deemed  worth  while  to  preserve  them,  splints  may 
be  used,  when  practicable.  Great  cleanliness  must  be 
observed;  the  diet  should  be  reduced;  and  every  precaution 
taken  against  the  inflammation,  which  is  sure  to  supervene. 
When  it  is  established,  cooling  lotions — such  as  warm  milk 
and  water — may  be  applied. 


The  Management  of  the  Sick-Room. — The  arrangements 
of  the  sick-room  require  attention,  and  demand  special  notice. 
They  influence  very  much  the  result,  and  may,  indeed,  where 
faulty,  baffle  the  efforts  of  medicine.  We  would  lay  down  the 
following  brief  rules: — 

1.  Fresh  Air. — Secure  a  full  and  free  change  of  air  with- 
out chilling  the  patient.  According  to  the  state  of  the  weather, 
have  the  door,  or  window,  or  both  open.  In  the  summer  time 
the  upper  part  of  the  window  of  a  sick-room  should  always  be 
opened;  in  cold  weather,  a  fire  burning  acts  as  suction-pump 
to  draw  off  the  vitiated  air  of  the  room,  at  the  same  time  that 
it  diffuses  sufficient  warmth.  To  secure  purity  of  air,  as  well 
as  the  quiet  so  necessary  for  a  sick-room,  no  more  persons  than 
are  required  should  be  in  the  room.  A  crowd  of  people  leads 
to  gossiping,  and  often  exciting  talk. 

2.  The  temperature  of  a  sick-room  should,  if  possible,  be 
maintained  as  near  to  60  as  possible.  In  the  winter  season, 
unless  great  care  is  taken,  it  will  easily  fall  below  this.  At 
other  times  of  the  year  it  is  more  readily  overheated. 

In  some  affections  of  the  respiratory  organs  there  is  a  great 
advantage  in  cold  weather  in  keeping  the  air  of  the  room  warm 
and  moist  by  the  steam  from  the  spout  of  a  kettle.  If  a  piece 
of  tin  or  lead  pipe  be  attached  to  the  spout,  the  steam  can  be 
brought  further  into  the  room.  This  plan  has  the  additional 
advantage  of  securing  a  tolerably  even  temperature  in  the 
room — an  important  point  in  the  treatment  of  croup  and  other 
inflammatory  affections  of  the  chest. 

3.  Light. — The  light  should  be  so  adjusted  as  to  be 
moderate,  according  to  the  sensibility  of  the  patient.  Some 


282 


MEDICINAL. 


persons  when  ill  like  a  dark  room.  This  is  more  particularly 
the  case  when  the  head  is  at  all  affected.  In  delirium,  a  dark- 
ened chamber  has  often  a  very  soothing  elfect.  The  bed 
should  not  be  so  placed  that  the  strong  lights  fall  upon  the 
face  of  the  patient.  During  convalescence,  the  bright  and 
cheerful  light  of  the  sun  exerts  a  beneficial  restorative 
influence. 

4.  Cleanliness. — A  well-known  proverb  expresses  the 
importance  of  cleanliness;  and,  if  the  proverb  apply  anywhere,  it 
applies  still  more  forcibly  in  the  sick-room.  A  common  error 
is  that  in  eruptive  fevers  the  clothes  should  not  be  changed  for 
fear  of  exposure  of  the  surface  of  the  body  to  a  chill.  Nothing 
can  be  more  mistaken;  the  body  linen  should  not  only  be 
changed  daily,  but  the  bed-linen  should  also  be  changed  with 
advantage  at  least  every  two  or  three  days,  and  removed  from 
the  room  as  quickly  as  possible.  The  body  should  also  be 
washed  daily.  Children  suffering  from  a  scarlet  fever,  measles, 
or  typhoid,  derive  comfort  and  benefit  from  their  bodies  being 
sponged  all  over  daily  with  warm  vinegar  and  water. 

Lotions. — These  may  be  applied  simply  by  frequently 
washing  the  surface  with  them.  In  scarlet  fever  the  sponging 
with  warm  vinegar  and  water  allays  the  irritation  and  heat  of 
the  surface,  and  promotes  the  healthy  functions  of  the  skin.  A 
more  efficient  method  for  an  evaporating  lotion  is  to  soak  one 
or  two  layers  of  soft  linen  or  lint,  wet  with  the  lotion,  and  lay- 
ing them  on  the  surface,  wet  them  again  when  they  become  dry. 
The  drying  takes  place  through  the  heat  of  the  surface,  the 
more  rapidly,  the  higher  the  temperature  of  the  part.  An 
evaporating  lotion  is  readily  made  by  a  wineglassf  al  of  gin  or 
whisky  in  a  pint  of  cold  water. 

Sedative  Lotions. — When  the  lotion  is  intended  to  act 
more  by  its  sedative  than  by  its  evaporating  effects,  it  will 
suffice  to  lay  lint  or  linen  soaked  in  it  upon  the  surface,  and 
cover  it  with  oil  silk  or  guttapercha  tissue.  Spongio-piline  is  a 
convenient  medium  for  the  application  of  sedative  or  other 
than  evaporative  lotions.  Care,  however,  must  be  taken  that 
it  is  not  put  on  too  wet,  or  the  lotion  will  drain  out  and  wet  the 
clothing  or  bedding.   A  sedative  lotion  is  made  by  boiling  half 


MEDICINAL. 


283 


a  pound  of  fresh  hemlock-leaves,  or  naif  a  dozen  poppy  heads, 
in  three  pints  of  water  down  to  a  pint  and  a  half. 

Ice. — A  greater  degree  of  cold  is  sometimes  required  to 
be  applied  to  a  small  part  of  the  surface,  as  in  the  case  of  a 
rupture  or  in  fever  when  the  headache  and  heat  of  the  head  are 
extreme.  A  convenient  mode  of  reducing  the  temperature  of  a 
part  by  ice  is  to  pound  some  small  and  enclose  it  in  a  bladder, 
taking  care  first  to  squeeze  out  the  superabundant  air,  and  then 
tie  the  neck  of  the  bladder  very  tightly.  The  water  in  the 
bladder  will  continue  at  the  temperature  of  the  ice  until  every  ^ 
particle  of  it  is  melted. 

Fomentations. — Fomentations  are  of  a  very  great  value 
in  the  relief  of  pain  of  internal  organs  and  of  large  joints  when 
inflamed.  They  are  part  of  the  nurse's  duties  which  require 
promptitude  and  judgment.  If  a  large  joint — a  knee,  for 
instance — be  inflamed,  much  benefit  is  derived  from  swathing 
the  joint  in  flannels  wrung  out  of  hot  water,  and  wrapping  these 
in  dry  outer  flannels.  Fomentations  likewise  are  of  great  use 
in  inflammation  of  the  chest  or  of  the  bowels.  The  hot,  wet 
flannels  should  be  put  on  quickly,  and  changed  quickly,  about 
every  five  minutes,  so  as  to  avoid  exposure  to  the  cold  air. 
They  may  be  continued  half  an  hour  or  more  if  they  do  not 
'  fatigue  the  patient. 

Wet  Sheet. — In  fevers  with  great  neat  of  skin,  wrapping 
the  whole  body  in  a  wet  sheet,  and  then  enclosing  in  a  blanket 
for  an  hour  or  more,  will  sometimes  cause  the  skin  to  break 
into  a  profuse  perspiration,  reduce  the  heat  of  the  skin,  and 
moderate   the   pulse.     In   some   affections  of   the  kidney,* 
attended  with  dryness  of  the  skin  and  absence  of  perspiration,  j 
the  wet  sheet  has  been  known  to  restore  the  action  of  the  skin , 
and  relieve  the  kidneys.    The  wet  sheet  is,  however,  so  much ' 
a  part  of  the  hydropathic  treatment  of  disease  that  it  can 
scarcely  be  safely  or  'properly  used  apart  from  the  medical 
supervision  with  all  the  means  and  appliances  of  a  hydropathic 
establishment. 

Poulticing. — So  common  a  thing  as  a  poultice  might  seem 
beneath  notice  in  such  a  treatise  as  the  present,  but  some  hints  | 
may  be  given  thereon  to  the  nurse.  Thus,  in  making- a  linseed- 
meal  poultice,  most  persons  pour  hot  water  upon  the  meal.  To 


384 


MEDICINAL. 


make  a  smooth,  firm  poultice,  however,  the  reverse  should  be 
the  plan — viz.,  to  stir  the  meal  into  the  water  A  poultice 
should  not  be  too  heavy  especially  if  to  be  applied  on  the 
abdomen.  It  need  not  be  changed  oftener  than  when  it  gets 
cold.  There  are  various  kinds  of  poultices — e.  g ,  mustard, 
yeast,  carrot,  bran,  charcoal,  bread. 

Bread  poultice  may  be  used  alone,  for  most  small  purposes, 
such  as  a  boil.  It  will  be  the  basis  also  of  the  charcoal  and 
carrot  poultices. 

Charcoal,  bruised  or  powdered  coarsely,  and  mixed  with 
bread  poultice,  is  useful  for  absorbing  offensive  odors. 

Scraped  carrot,  mixed  with  bread  poultice,  is  used  to  stimu- 
late a  sluggish  and  sloughing  or  mortifying  surface. 

Yeast,  mixed  with  bread-crumb,  forms  also  a  good  poultice 
for  sluggish  and  offensive  ulcers. 

Mustard  poultice,  or  sinapism,  may  be  made  several  ways; 
sometimes  equal  parts  of  bread-crumb  or  flour,  and  mustard 
are  used,  but  the  best  way  is  to  make  a  tolerably  thick  paste 
of  mustard  and  water,  spread  it  on  stiff  brown  paper,  and  cover 
with  thin  muslin.  This  poultice  is  stronger,  but  requires  to  be 
kept  on  the  part  a  less  time  than  the  others.  When 
removed,  the  surface  is  easily  cleansed  by  a  soft  towel.  A 
handy  way  of  making  a  mustard  plaster  i  s  to  soak  a  slice  of 
bread  in  water,  and  sprikle  it  with  flour  of  mustard.  A  ready 
and  eflicient  sinapism  is  afforded  by  Rigollot's  "mustard 
leaves.'* 

Blistering  Plaster  and  Liquid. — Blistering  a  surface 

with  cantharides  may  be  effected  in  two  ways;  one,  by  the 
application  of  the  ordinary  blister  plaster,  the  other  by  paint- 
ing with  blistering  liquid.  When  the  plaster  is  used  it  is  usual 
to  leave  it  on  the  skin  of  an  adult  for  eight  or  ten  hours;  when, 
if  it  has  raised  a  blister,  this  is  to  be  cut,  and  the  fluid  having 
run  out,  the  surface  is  then  to  be  covered  with  a  piece  of  fine 
dry  wadding  or  carded  wool.  This  dressing  being  left  on  for 
two  or  three  days,  the  skin  will  be  found  healed  underneath. 
This  plan  is  simple  and  less  painful  than  dressing  with  lard  or 
spermaceti  ointment.  If  desirable  to  "keep  the  blister  open" 
— i.  e.,  its  surface  discharging — it  may  be  dressed  with  savine 
<^intment  spread  on  lint  or  linea 


MEDICINAL. 


285 


In  the  cases  of  young  children,  the  blister  plaster  should  not 
be  allowed  to  remain  longer  than  two  hours,  after  which  period 
a  muslin,  bagful  of  warm  bread-and-water  poultice  should  be 
laid  on,  and  the  blister  will  form  under  that.  After  the  blister 
has  been  cut,  the  surface  can  either  be  dressed  with  continua- 
tion of  the  poultice,  or  with  dry  wool.  A  warm  poultice  is  a 
most  suitable  dressing  for  blisters,  when  applied  for  quinsy  or 
other  sore  throat. 

Blistering  Liquid. — As  this  is  intended  to  be  swift  in  its 
actions,  it  should  be  of  the  strongest  kind  that  can  be  purchased. 
After  it  has  been  painted  on  for  a  few  minutes  the  skin  will  be 
seen  to  turn  white;  that  is  a  sign  that  enough  has  been  painted 
on.  In  the  course  of  half  an  hour  blisters  will  begin  to  form. 
These  can  be  dressed  as  above  directed.  This  mode  of  raising 
a  blister  has  many  advantages  over  the  plastering.  It  is  speedy 
in  its  operation,  it  is  cleaner,  and  it  is  more  manageable  for 
children  and  persons  in  a  state  of  delerium.  For  cases  of  apo- 
plexy or  paralysis,  where  a  speedy  impression  upon  the  nervous 
centres  is  desirable,  the  blistering  liquid  possesses  great  advan- 
tage, as  it  does  also  in  acute  rheumatism,  in  which  affection  the 
pain  is  often  quickly  relieved  by  having  a  strip  of  the  liquid 
painted  round  the  limb  near  to  the  swollen  joint. 

Counter-irritation  acts  by  derivation  or  diversion  of  a  mor- 
bid action  from  one  part  by  setting  up  another  equally  or  more 
powerful  influence  on  the  nerves  of  another  part.  It  places  in 
our  hands  a  very  powerful  means  of  acting  upon  diseases  of 
internal  organs  that  are  not  absolutely  close  to  the  part  acted 
upon,  as  well  as  when  applied  near  to  the  seat  of  the  malady. 
An  example  of  the  latter  is  afforded  by  the  influence  of  bella- 
donna or  aconite  on  rheumatic  or  neuralgic  pains;  of  the 
former,  in  the  beneficial  effects  produced  on  the  brain  by  a 
blister  plaster  applied  to  the  nape  of  the  neck. 

Counter-Irritants  and  External  Stimulants. — The 
following  are  the  chief  agents  of  this  class  mentioned: — 

Blistering  plaster. 

Tincture,  liniment,  and  ointment  of  iodine. 
Compound  camphor  liniment  and  turpentine  liniment. 
Soap  liniment  (opodeldoc). 
Nitrate  of  silver- 


286  MEDICINAL. 

Basilicon  ointment. 
Citrine  ointment. 
Belladonna  liniment. 

The  Nurse. — It  is  not  always  possible  to  meet  with  a  well 
trained  nurse,  even  in  a  large  town,  while  for  those  who  are 
likely  to  consult  the  pages  of  this  book  it  may  be  an  impossi- 
bility to  meet  with  a  professional  nurse  of  any  kind.  The  hints 
here  given  are  therefore  addrc;  s  jd  to  those  who  may  be  com- 
pelled to  be  both  nurse  and  doctor,  and  who  in  either  capacity 
may  be  beyond  the  reach  of  professional  or  other  aid.  Cheer- 
fulness and  forgetfulness  of  self  are  prime  requisites  in  the 
character  of  the  women  who  undertakes  the  duties  of  a  nurse. 
Illness  makes  people  selfish,  therefore  it  is  the  more  necessary 
that  there  should  be  unselfishness  to  cope  with  this  weakness. 

A  nurse  should  secure  quietness  in  the  sick  room,  and 
should  permit  only  cheerful  conversation — if  possible,  not  too 
much  of  that.  In  acute  affections  of  the  brain  this  is  a  point 
of  the  highest  importance.  In  hsemoptysis,  or  "spitting  of 
blood,"  strict  silence  must  be  enjoined  upon  the  patient,  who 
should  make  use  of  a  pencil  for  questions  or  answers.  The 
nurse  should  carefully  avoid  the  narration  of  doleful  tales  of 
fearful  cases  she  has  seen  or  heard  of,  as  these  depress  the 
patient  and  interfere  with  recovery. 

Directions  for  the  management  of  the  patient,  given  by 
those  who  are  responsible  for  the  well-doing  of  each  case 
should  be  strictly  attended  to  by  the  nurse.  In  all  severe 
cases  of  illness,  such  as  fevers,  inflammations,  accidents,  etc., 
a  written  memorandum  should  be  kept  of  each  time  of  taking 
food,  wine,  medicine,  etc.,  with  their  precise  quantities.  With- 
out a  check  of  this  kind  it  is  very  easy  to  give  too  much  or 
two  little,  or  to  transgress  directions  as  to  time.  It  need  hardly 
be  remarked  that  sobriety  is  absolutely  indispensable  in  a 
nurse.  This  requisite  is  at  once  admitted;  but  many  persons 
do,  through  false  kindness'  their  very  best  to  banish  temper- 
ance from  the  sick  room.  They  will  leave  wine  and  spirit 
bottles  oj)cn  in  the  room,  and  expect  that  they  shall  not  be 
touched.  Until  nurses  in  general  have  gained  a  much  higher 
character  than  '  a  present  the  case,  it  is  safer  not  to  put 
temptation  in  the  way. 


MEDICINAL. 


287 


Caution  in  Use  of  Stimulants. — Another  point  m  refer- 
ence to  this  same  subject  may  be  mentioned.  When  stimulants 
are  advisable  for  illness,  great  care  must  be  taken  not  only  that" 
they  are  judiciously  administered  as  to  present  quantity,  but 
that  they  are  discontinued  with  regard  to  future  consequences, 
when  no  longer  wanted  for  immediate  requirements. 

Lying-in  Room. — Labor. — We  assume  for  the  purposes  o. 
the  present  work  that  there  is  no  medical  attendant  at  hand. 
This  state  of  things  may  and  often  does  occur  even  in  popu- 
lous towns;  it  is,  therefore,  more  likely  to  happen  in  new  and 
distant  places  beyond  the  reach  of  medical  aid.  The  posses- 
sion, therefore,  of  the  knowledge  what  to  do  on  such  occasions 
may  be  the  source  of  the  greatest  possible  comfort  in  an  emer- 
gency, and  possibly  the  means  of  saving  life.  Influenced  by 
this  conviction,  then,  we  shall  endeavor  to  lay  down  such  sim- 
ple rules  as  shall  be  found  applicable  by  any  one  who  may  find 
him  or  herself  by  imperious  necessity  called  upon  to  act  the 
midwife's  part.  Happily,  in  healthy,  well-made  women,  the 
process  of  childbirth  rarely  terminates  otherwise  than  safely. 

The  principal  point  during  the  progress  of  labor  is  to  keep 
the  patient  cheerful,  and,  as  far  as  may  be,  divert  her  atten- 
tion from  the  lapse  of  time.  A  light,  but  not  starvation,  diet 
should  be  taken.  A  first  labor  is  generally  far  longer  in  dura- 
tion than  subsequent  ones.  Indeed,  second  and  third  and  sub- 
sequent labors  are  often  finished  in  a  few  minutes  by  two  or 
three  pains.  Twenty-four  hours  is  not  too  long  a  time  for  a 
natural  first  labor.  It  is  not  lequisite  here  to  describe  all  the 
stages  of  labor;  suffice  it  to  say,  that  there  are  certain  promon- 
itory  symptoms,  such  as  increased  irritability  of  the  bladder,  a 
sinking  of  the  weight  and  bulk  of  the  abdomen,  and  the  occur- 
rence of  pains  "such  as  have  not  been  felt  before,"  as  they  are 
usually  graphically  and  not  incorrectly  described.  At  this 
period  it  is  as  well  to  administer  a  dose  of  castor-oil  if  the 
bowels  have  not  acted  freely  previously. 

The  "promonitory"  pains,  which  at  first  are  somewhat  irreg- 
ular in  their  character,  become  sooner  or  later  changed  into 
more  severe  and  more  irregular  periodical  pains,  at  intervals 
varying  from  five  to  ten  minutes  between,  and  are  at  some  un- 
certain time  followed  by  a  gush  of  "the  waters."    These  pa^ms 


MEDICINAL. 


wV.ich  occur  generally  in  the  back  at  first,  gradually  become 
longer,  and  are  seated  more  to  the  front  in  the  abdomen,  and 
•are  more  expulsive  in  character.  Moderate  allowance  of  stim^ 
ulants  should  be  administered  from  time  to  time.  A  straining 
effort  to  expel  becomes  unavoidable.  The  woman  should  then 
lie  on  her  left  side  on  a  bed  properly  guarded  by  a  piece  of 
waterproof.  A  pillow  placed  between  the  knees  will  facilitate 
the  passage  of  the  head  into  the  world.  The  feet  should  be 
fixed  against  the  bedpost  or  footboard,  to  which,  above  the 
feet,  a  rope  or  jack-towel  has  been  affixed,  so  that  with  each 
pain  of  the  expulsive  sort  the  patient  may  be  enabled  to  bear 
down  the  more  effectively.  This  towel  or  rope  should  not  be 
used  before  expelling  pains  set  in 

Management  of  the  New-born  Infant, — As  soon  as 
the  child  is  born,  it  should  be  turned  with  its  face  upward,  so 
that  it  shall  be  insured  breathing  room.  Care  must  be  taken 
to  pass  the  navel-string  over  the  child's  head,  if  it  be  twisted 
round  its  neck,  otherwise  it  may  be  strangled  thereby.  It 
should  then  be  sepa.rated  from  its  mother  by  first  tying  and 
then  dividing  the  navel-string.  The  first  step,  the  tying,  may 
be  done  by  any  strong  ligature.  Usually  half  a  dozen  brown 
threads  are  used  to  tie  the  cord  with,  but  a  piece  of  twine  or 
tape  will  do  just  as  well.  The  cord  or  navel-string  must  be 
tied  firmly  in  two  places — first,  about  two  inches  from  the 
child,  and  then  two  inches  further,  and  then  by  a  sharp  pair  of 
scissors  divided  between  the  ligatures. 

In  the  preceding  remarks  it  has  been  assumed  that  medical 
attendance  is  not  to  be  had.  If  it  be  expected  in  a  reasonable 
time,  and  the  child  is  born  before  the  arrival  of  the  medical 
man,  all  that  will  be  required  will  be  to  secure  its  being  able  to 
breathe  freely.  An  infant  may  be  left  alone  for  an  hour  or  two 
under  these  circumstances  without  its  incurring  harm. 

When  the  child  has  been  expelled  and  separated,  firm  pres- 
sure should  be  made  on  the  lower  part  of  the  abdomen,  the 
hand  grasping  the  large  tumor  of  the  emptied  womb.  Steady 
pressure  being  made  firmly  in  a  direction  downward  and  back- 
ward, the  tumor  will  be  felt  to  decrease  in  size,  and  at  the 
same  time  the  after-birth  will  be  expelled.  When  this  has 
taken  place  the  labor  is  finished,  and  the  best  thing  for  the 


MEDICINAL. 


2Si 


woman  is  then  to  let  her  alone  to  rest  for  a  couple  of  hours. 
She  should  on  no  account  be  suffered  to  rise  up  quickly  in  bed, 
as  by  reason  of  the  recent  diminution  of  the  contents  of  the 
abdomen,  she  is  peculiarly  liable  to  faint  on  sitting  up.  If  the 
labor  has  been  long  and  exhaustive,  a  moderate  stimulant,  such 
as  a  glass  of  wine,  or  of  brandy  and  water,  should  be  given. 

At  the  end  of  two  hours  after  the  labor,  the  patient's 
clothes,  etc.,  should  be  changed,  and  a  broad  binder  or  band- 
age pinned  round  the  abdomen,  not  tightly,  but  only  so  as  to 
give  the  feeling  of  a  comfortable  degree  of  support. 

Treatment  of  the  Lying-in  Woman. — It  has  been  too 
much  the  custom  to  regard  a  woman  after  childbirth  as  an  in- 
valid, or  to  speak  of  her  as  a  patient,  whereas  she  is  the  very 
reverse.  She  is  in  the  most  natural  and  healthy  of  all  condi- 
tions for  a  woman,  but  one  requiring  more  than  common  care 
to  prevent  her  falling  into  diseases,  to  which  she  is  prone  from 
the  great  strain  that  has  been  put  upon  her  constitution  for 
months  past,  capped  with  the  climax  of  hours  of  pain  and 
strong  muscular  effort.  Under  the  influence  of  erroneous 
views,  lying-in  women  have  been  kept  for  days  together  upon 
gruel,  tea,  etc.  This  treatment  has,  however,  of  late  yeary 
given  way  to  a  plan  more  consistent  with  common  sense,  and 
better  calculated  to  restore  the  nervous  energies  after  the 
fatigues  of  perhaps  many  weary  hours  of  labor,  superadded  to 
months  of  gestation. 

Diet. — Light,  but  nutritious,  food  should  be  given.  Beef- 
tea,  milk,  eggs,  etc.,  may  be  freely  allowed  the  first  day,  and 
meat  on  the  second  day,  with  wine  or  malt  liquor,  according  to 
previous  usage,  and  with  strict  moderation.  After  months  of 
gestation  and  hours  of  suffering,  with  absolute  loss  of  bulk,  the 
constitution  certainly  requires  restoration  rather  than  depletion 
or  further  pulling  down.  It  should  be  borne  in  mind,  moreover, 
that  a  source  of  weakness  is  going  on  for  many  days  after- 
wards. 

By  a  strange  perversity  the  contradictory  practice  of  nearly 
absolute  starvation  was  formerly  followed  too  often  by  that  of 
inordinate  stimulation.  It  was  deemed  necessary  for  the  due 
performance  of  maternal  functions  that  a  large  quantity  of 
strong  beer  should  be  taken  daily.    The  quantities  consumed 

19 


290 


MEDICINAL. 


under  this  plea  would  have  seemed  incredible  to  persons  of 
moderate  habits.  The  writer  has  the  still  heavier  charge  to 
lay  against  the  practice  —  that  it  has  made  many  women 
drunkards. 

It  may  be  laid  down  as  a  rule  that  healthy  women  require 
no  larger  quantities  of  stimulants  when  nursing  than  at  other 
times.  What  serves  the  purpose,  of  health  before  childbirth 
will  serve  them  afterwards.  The  secretion  of  milk,  instead  of 
being  promoted,  is  retarded  by  over  stimulation.  A  pint  or  a 
pint  and  a  half  of  malt  liquor  daily,  is  ample  allowance  for  any 
healthy  mother.  Those  who  have  been  water-drinkers  before 
they  were  mothers,  may  safely  remain  so  afterwards. 

Rest  and  Nursing. — Next  to  care  in  diet,  is  care  as  to 
rest  and  quietness.  There  is  no  need  for  absolute  silence  or 
total  darkness  in  the  room.  The  cheerful  conversation  of  the 
nearest  relatives  may  be  allowed  without  fear  of  ill  effects. 
The  room  should  be  kept  light  and  airy.  Ventilation  should  be 
carefully  attended  to.  There  is  a  popular  notion — erroneous, 
like  a  good  many  old  nurses'  fables — that  the  eyes  of  lying-in 
women  are  especially  intolerant  of  light.  Such  is  not  a  fact. 
The  reading  of  light  literature  is  peculiarly  grateful  and  suit- 
able for  this  time.  The  recumbent  posture  must  be  preserved 
for  at  least  a  week.  After  that  time,  if  all  be  going  on  well, 
sitting  up  in  an  easy-chair  may  be  permitted.  Walking  about 
or  standing  had  better  not  be  attempted  earlier  than  ten  or 
twelve  days,  as  the  womb  has  not  yet  returned  to  its  normal 
size,  and  is  consequently  heavy  and  prone  to  lay  the  foundation 
of  future  maladies  if  left  to  its  own  gravity  too  early. 

Suckling. — The  period  at  which  milk  is  secreted  varies  in 
.almost  every  case.  Some  women  will  have  milk  in  the  breast 
for  weeks  before  the  child  is  born,  others  will  not  have  it  for 
several  days  after.  In  most  instances  it  comes  quietly  into  the 
breasts  on  the  second  or  third  day.  In  some  there  is  a  slight 
degree  of  febrile  disturbance  attending  its  appearance.  This, 
however,  quickly  subsides  under  a  small  reduction  of  diet — ■ 
the  low-diet  system  is  not  to  be  put  in  force  on  account  of  this 
trifling  disturbance.  The  infant  should  be  put  to  the  breast 
aSout  every  two  hours — not  less  frequently,  lest  the  breast  get 


MEDICINAL. 


291 


painfully  distended;  not  more  frequently,  lest  it  disturb  the 
rest  of  both  itself  and' mother  by  its  much  importunity. 

Sore  Nipples.— The  nursing  of  the  first  child  is  often 
attended  with  extremely  sore  nipples,  so  that  it  becomes  an 
excruciatingly  painful  proceeding,  calling  for  all  the  firmness 
of  a  woman  and  all  the  strongest  feelings  of  the  mother  to 
enable  her  to  persevere.  Perseverance,  however,  is  the  great 
remedy  for  sore  nipples. 

A  host  of  drugs  and  many  other  means  have  been  recom- 
mended for  the  cure  of  this  distressing  affection,  but  we  know 
of  none  that  in  our  experience  we  have  known  really  deserving 
of  confidence.  The  only  serviceable  means  next  to,  or  in  aid 
of,  the  perseverance  we  have  spoken  of,  is  the  use  of  Wansbor- 
row's  metal  shields.  These  being  worn  in  the  intervals  of 
suckling,  keep  the  nipples  soft  and  promote  the  healing  of  their 
cracks. 

To  Give  Medicine  to  an  Infant. — Put  a  portion  of  the 
dose  in  a  teaspoon,  then,  holding  the  child  on  the  lap  in  a  half- 
sitting  and  half-lying  posture,  place  the  spoon  on  the  tongue 
and  slide  it  gently  back  towards  the  throat;  when  it  has 
reached  quite  to  the  root  of  the  tongue,  tilt  it  up  and  hold  it 
still  on  the  tongue  until  the  child  swallows.  Repeat  the  rest 
of  the  dose  in  the  same  way.  It  is  better  to  give  the  dose  in 
portions,  so  that  there  is  less  risk  of  choking  by  too  large  a 
dose 

DISEASES  AND  REMEDIES. 

Ague. — Ague  is  a  periodic  fever,  occurring  in  three  distinct 
stages,  with  an  interval  of  distinct  remission,  or  freedom,  from 
fever — viz.,  a  cold  stage,  a  hot  stage,  and  a  sweating  stage, 
occupying  about  eight  hours.  The  attack  recurs  with  more  or 
less  regularity,  giving  rise  to  types  according  to  the  period  of 
their  recurrence,  i.  The  quotidian,  recurring  once  in  twenty- 
four  hours.  2.  Tertian,  every  forty-eight  hours.  3.  Quartan, 
every  seventy-two  hours. 

The  quotidian  ague  is  the  most  coriimon  form;  an  inter- 
change, or  irregularity  of  the  periods  of  return,  is  sometimes 
seen,  giving  to  it  modifications  which  greatly  obscure  the  type 
of  the  disease.  The  term,  "intermittent  fever,"  which  is  given 
to  ague,  is  derived  from  the  entire  remission  which  occurs 
between  the  paroxysms,  leaving  the  patient  apparently  in  his 
ordinary  health. 


292 


MEDICINAL. 


Symptoms. — The  disease  is  ushered  in,  for  a  few  days,  by 
indefinite  malaise,  such  as  slight  feverishness,  and  a  feeling  of 
fatigue  and  debility.  On  these  premonitory  symptoms  there 
follows  somewhat  suddenly  the  cold  stage,  in  which  the  patient 
becomes  cold,  pale,  and  "goosey,"  the  teeth  chatter.  Severe 
headache  occurs,  the  pulse  is  rapid,  and  breathing  hurried. 
The  cold  stage  continues  for  a  period  varying  up  to  two  or 
three  hours,  and  then  gives  way  to  the  hot  stage,  in  which  the 
headache  becomes  more  severe;  the  whole  surface  of  the  body 
is  flushed,  hot,  and  dry,  the  features  appear  swollen,  the  eyes 
bloodshot,  the  pulse  full  and  strong;  thirst  is  very  urgent, 
appetite  lost,  the  urine  scanty  and  high-colored.  The  febrile 
excitement  is  so  great  that  sometimes  delerium  occurs  in  this 
stage,  and  may  mislead  as  to  the  real  nature  of  the  fever.  The 
hot  stage  may  last  for  six  hours  or  upwards,  and  is  then 
replaced  by  the  sweating  stage,  in  which  relief  comes  by,  at 
first,  a  moisture  appearing  on  the  forehead  and  face,  gradually 
increasing  until  it  breaks  out  all  over  the  body  as  a  profuse 
sweat,  followed  by  a  general  relief  of  symptoms,  and,  with  the 
exception  of  a  feeling  of  exhaustion,  the  patient  is  apparently 
quite  well,  until  another  paroxysm  occurs,  which  it  is  very 
prone  to  do.  A  degree  of  sallowness  of  the  complexion,  how- 
ever, usually  remains,  sometimes  even  after  the'  entire  subsid- 
ence of  the  disease.  The  preceding  set  of  symptoms  constitute 
an  "attack"  of  intermittent  fever,  or  ague,  but  their  subsidence, 
unfortunately,  is  not  always  the  complete  restoration  of  health. 
The  subjects  of  ague,  in  marshy  districts,  may  almost  always 
be  recognized  by  their  muddy  or  sallow  complexion,  indicative 
of  a  "cachectic"  or  impaired  state  of  general  health.  The 
extent  to  which  this  depreciation  of  health  and  vigor  may  reach 
depends  upon  the  length  of  the  duration  of  the  fever  and  the 
severity  of  the  paroxysms.  When  these  are  severe  and  long- 
continued,  serious  congestion  and  disorders  of  the  internal 
organs  is  very  prone  to  follow.  The  spleen  is  more  especially 
obnoxious  to  this  congested  condition,  with  consequent  enlarge- 
ment known  as  "ague  cake."  The  enlarged  condition  of  the 
organ  may  even  be  perceptible  to  pressure  beneath  the  lower 
border  of  the  ribs  on  the  left  side. 

Causes. — The  cause  of  ague  is  usually  marsh  miasm.  It  is 
not  absolutely  essential  that  a  marsh  shall  yield  the  poison,  as 
we  occasionally  meet  with  the  disease  in  London  and  other 
places,  in  the  presence  of  malaria  arising  from  the  decomposi- 
tion of  dead  vegetable  matter.  It  was  formerly  very  common 
in  London,  but  has  disappeared  from  that  city  since  sanitary 
regulations  have  very  much  cleared  away  the  vegetable  refuse 
which  in  bygone  times  disfigured  the  streets. 

Treatment. — The  treatment  of  ague  resolves  itself  into 


MEDICINAL, 


298 


two  principal  indications,  of  getting  rid  of  the  cause— i  e.,  the 

malarious  poison  in  the  blood,  and  diminishing  the  violence  of 
the  paroxysms.  The  cold  stage  is  that  part  of  the  paroxysm 
which,  more  particularly  in  hot  climates,  most  urgently  requires 
aid,  and  is  that  from  which  injurious  effects  may  follow  on  the 
congestion  of  internal  organs.  As  soon  as  the  shivering 
begins  the  patient  should  go  to  bed,  be  well  covered  with 
blankets,  and  have  hot  bottles  to  the  feet,  bags  of  hot  bran, 
salt,  etc.,  together  with  a  free  supply  of  hot  drinks.  If  these 
means  do  not  succeed  in  arresting  the  rigor,  an  emetic  of  mus- 
tard and  hot  water  will  often  be  effectual  to  bring  on  the  sweat- 
ing stage.  As  this  comes  on,  the  quantity  of  clothing  should 
be  gradually  decreased,  taking  care  to  avoid  a  sudden  chill. 
The  sweating  may  be  promoted  if  it  do  not  come  on  too  freely; 
it  may  be  promoted  by  the  administration  of  stimulants,  such 
as  brandy  and  arrowroot,  or  wine  and  egg,  etc.  After  the 
paroxysm  has  passed  off,  an  aperient  dose  is  often  of  service. 

In  order  to  ensure  the  full  benefit  of  medical  treatment,  a 
change  from  the  malarious  to  a  purer  air  is  desirable,  and 
should  not  be  omitted  where  it  can  be  put  in  practice.  The 
medical  treatment  in  the  remission,  or  the  endeavor  to  elimin- 
ate the  poison,  must  be  put  in  practice  in  the  intervals.  For 
this  purpose  the  most  valuable  ren:edy  is  the  Peruvian  bark,  or 
quinine,  the  essentially  active  principle  of  bark. 

In  this  country  it  is  seldom  necessary  to  give  the  quinine 
in  so  large  or  so  continued  doses  as  in  some  tropical  climates, 
where  it  is  essential  not  only  as  a  curative,  but  also  as  a  pre- 
ventive means.  Two,  three,  or  five  grains,  taken  every  morn- 
ing, has  been  found  of  the  greatest  service  in  keeping  Europeans 
free,  not  only  from  ague,  but  also  from  other  endemic  feverg 
of  the  African  continent. 

In  the  ordinary  treatment  of  ague  in  temperate  climates  it 
is  usual  to  give  two  or  three  grains  of  quinine  three  times,  or 
one  large  dose  of  five  to  ten  grains  given  as  nearly  as  possible 
before  the  expected  access  of  the  paroxysm.  This  will  often 
anticipate  or  cut  short  the  paroxysm. 

The  quinine  may  be  given  simply  mixed  in  water,  or  added 
to  a  glass  of  sherry  wine.  It  is  usual,  but  entirely  superflous, 
to  render  the  sulphate  of  quinine  solvent  by  the  addition  of  a 
few  drops  of  diluted  sulphuric  acid. 

Apoplexy. — Symptoms. — The  Greek  etymology  of  this  word, 
— viz.:  to  strike  or  knock  down  with  violence — expresses  the 
leading  symptoms  of  the  attack.  In  the  severest  form  of  the 
disease,  the  patient  is  suddenly  struck  down,  deprived  of  volun- 
tary motion,  sensation,  and  intellect,  it  may  be,  with  convul- 
sions of  one  side  of  the  body,  and  lies  as  one  in  deep  sleep 
Crom  which  he  caoaot  be  roused,  with  snoring,  puffing  breath* 


294 


MEDICINAL. 


ing,  dilated  pupils,  a  flushed  face,  and  full,  slow  pulse,  and, 
possibly,  with  vomiting. 

In  another  class  of  cases,  the  patient  does  not,  perhaps, 
fall  suddenly  to  the  ground,  but  turns  pale,  and  feels  faint,  or 
experiences  an  attack  of  giddiness  or  headache,  with  sickness 
or  vomiting,  and  occasionally  with  slight  convulsive  movements, 
the  pupils  natural,  or  but  slightly  dilated,  the  pulse  weak  and 
irregular.  The  pain  in  the  head  may  be  attended  with  loss  of 
memory,  loss  of  power  in  the  limbs,  passing  into  entire  apoplexy 
or  paralysis.  The  symptoms  will  vary  in  their  intensity,  and 
in  their  duration — the  attack  may  last  for  a  few  minutes  only, 
or  be  extended  over  several  days,  and  at  last  the  patient  sinks 
into  a  state  of  coma,  or  profound  stupor,  from  which  he  never 
recovers. 

Treatment. — At  the  time  of  the  fit  the  first  thing  to  be 
done  is  to  loosen  all  articles  of  clothing  about  the  neck  and 
chest,  so  as  to  favor  the  return  of  the  blood  from  the  head — to 
place  the  patient  in  a  reclining  posture,  not  flat  down.  If  the 
pulse  be  feeble  or  irregular,  a  small  quantity  of  brandy  and 
water  may  be  given;  cautiously,  on  account  of  difficulty  of 
swallowing.  Mustard  plasters,  or  rags  soaked  in  turpentine, 
should  be  applied  to  the  calves  o^  the  legs.  If  the  person  be 
of  a  full  habit,  and  have  a  strong,  slow  pulse,  a  strong  purge 
should  be  given  as  soon  as  possible.  One  drop  of  croton  oil 
placed  on  the  tongue,  is  at  once  convenient  to  give  and  effec- 
tive in  action.  Should  this  fail  to  act,  in  two  or  three  hours  a 
clyster  of  castor  oil  and  turpentine  should  be  administered. 

Bleeding  in  any  form  is  seldom  required  in  these  cases,  and 
is  never  safe  in  non-professional  hands.  It  is  very  easy,  under 
circumstances  of  alarm  and  excitement,  to  do  too  much.  The 
after  effects  of  an  apoplectic  seizure  require  very  judicious 
management;  and  here,  again,  we  would  warn  the  reader  against 
expecting  too  much  from  mere  medical  means,  and  to  be  care- 
ful not  by  over-anxiety  for  stimulation,  to  accelerate  a  danger- 
ous reaction.  As  the  insensibility  passes  off,  and  the  patient 
wakes  up  to  what  is  passing  around  him  (supposing  that  he 
has  been  unconscious),  great  care  must  be  taken  to  secure 
quietness  and  rest.  As  little  conversation  as  possible  should  be 
carried  on;  the  room  should  be  well  aired  and  moderately 
lighted.  Complete  rest  of  body  and  mind  are  essential  to 
recovery.  As  the  limbs  recover  their  muscular  power,  they 
must  be  carefully  and  only  gradually  brought  into  use.  Caution 
must  also  be  exercised  in  the  administration  of  food  of  a  light 
and  nutritious  character.  The  muscles  of  the  throat  having 
probably  suffered  in  the  attack,  will  require  time  to  resume 
their  power,  and  hence  there  will  be  danger  of  choking  if  care 
be  not  taken.    The  food  must  be  light  and  easy  of  digestion, 


MEDICINAL. 


295 


since  the  functions  of  the  stomach  will  also  be  impaired,  and, 
if  too  solid  or  indigestible  food  be  given,  it  may  cause  vomit- 
ing and  serious  disturbance.  Should  the  pulse  be  feeble,  a  little 
brandy  or  wine  may  be  allowed  to  be  taken  with  light  food. 
All  this  precaution  is  required  to  guard  against  inflammation 
of  the  brain,  which  may  follow  on  reaction  indicated  by 
increased  rapidity  of  pulse,  heat  of  skin,  thirst,  and  headache. 

Should  the  bowels  be  costive,  some  simple  saline  purgative, 
such  as  Epsom  salts  or  Seidlitz  powder,  should  be  taken.  If 
there  be  persistent  headache,  blistering  behind  the  neck  will 
relieve  it.  If  these  means  fail  to  subdue  the  inflammatory  and 
febrile  symptoms,  the  case  must  be  treated  as  one  of  inflam- 
mation of  the  brain.  Paralysis,  or  permanent  loss  of  power  on 
one  side  of  the  body,  or  of  some  muscles  or  portion  of  the  sur- 
face on  one  side,  is  not  unfrequently  left  after  an  apoplectic 
attack.    (See  Paralysis.) 

Asthma. — This  is  sometimes  called  "  Spasmodic  Bronchi- 
tis," and  consists  of  a  sudden  attack  of  tightness  across  the 
chest,  with  difficulty  of  breathing,  of  a  most  urgent  and  dis- 
tressing kind — so  much  so,  that  in  the  cour^ic  of  less  than  an 
hour  immediate  suffocation  sceniG  to  be  iaipending.  The 
patient  is  fighting  and  strr  n;[^l:ng  for  veVy  life,  gasping  for  air, 
speech  nearly  impracticable,  the  eye  protruding,  the  counten- 
ance anxious,  flushed,  or  of  a  blue  discoHoration.  The  skin 
becomes  bedewed  with  cold  clammy  sweat,  the  hands  and  fingers 
blue;  altogether  forming  as  distressing  a  scene  as  can  be 
witnessed,  but  happily  not  one  that  is  often  fatal,  as  it  passes 
off  generally  with  a  restoration  of  the  bronchial  secretion  which 
has  been  suspended.  This  favorable  occurrence  varies  in  its 
advent.  The  paroxysm,  however,  seldom  lasts  more  than  a  few 
hours  at  the  utmost,  but  the  bronchitis  which  follows  lasts 
sometimes  for  several  days.  The  attack  is  liable  to  return  at 
uncertain  periods. 

Treatment. — The  treatment  of  this  affection  is  guided  by 
its  essentially  spasmodic  character  during  the  paroxysm.  Hot 
and  stimulating  fomentations  should  be  applied  to  the  chest, 
and  sedative  and  nauseant  medicines  given  at  short  intervals, 
thus: — 

Ipecacuanha  wine,  2  drachms;  paregoric,  2  drachms;  tinc- 
ture of  henbane,  4  drachms.  Add  water  to  eight  ounces,  and 
give  one  tablespoonful  every  hour;  until  the  breathing  is  easier. 
Or  an  emetic  of  mustard  and  water  may  be  given  previously. 

As  the  paroxysm  subsides,  give  the  following:  Compound 
tincture  of  cardamoms,  i  drachm;  chloric  ether,  20  minims; 
foetid  spirits  of  ammonia,  30  minims;  water,  a  wineglassful; 
every  fo'-^r  hours  for  some  hours  and  then  either  treat  as  for 


295 


MEDICINAL. 


acute  bronchitis,  if  cough,  etc.,  continue,  or  withdraw  all 
medicine,  and  leave  nature  to  complete  the  cure. 

Biliousness,  Billiary  Derangements,  Congestion  of  the  Liver. 

— These  are  known  under  various  names,  confounding  together 
stomach  and  liver  disorder;  thus  we  have  them  spoken  of  as 

"sick-headache,"  "bowel  complaint,"  "jaundice,"  etc. 

Symptoms. — They  may  be  classed  under  the  two  heads  of 
"  diminished  secretion,"  and  "  excessive  secretion."  The  latter 
produces  English  cholera,  or  diarrhoea,  of  a.  troublesome  char- 
acter, attended  with  griping  pains,  and  more  or  less  sickness, 
the  attack  being  of  an  acute  character. 

A  diminution  in  the  secretion  of  bile  generally  manifests 
itself  by  symptoms  of  a  more  chronic  type.  They  are  more 
tardy  in  their  approach,  and  do  not  pass  off  so  quickly  as  those 
of  an  excessive  flow  of  bile.  This  form  of  deranged  func- 
tions of  the  liver  is  indicated  by  irregularity  in  the  intestinal 
functions;  the  bowels  act  with  sluggishness,  and  become  con- 
stipated; the  evacuations  are  pale  or  slate-colored;  the  stomach 
begins  to  show  its  participation  in  the  disorder  by  dyspepsia, 
flatulence,  nausea.  A  well-known  pain  under  the  right  shoul- 
der-blade is  one  of  the  commonest  attendants  of  this  disorder. 
Headache  occurs.  The  sight  is  impaired  or  interrupted  by 
dark  specks  or  films,  termed  "  muscae  volitantes,"  floating,  as  it 
were,  before  the  eyes.  The  complexion  becomes  sallow,  or  of 
a  muddy,  yellowish  color.  The  patient  becomes  a  sufferer 
from  piles,  and,  as  an  almost  inevitable  consequence  of  such 
varied  derangement  of  functions,  depression  of  spirits  follows. 
This  latter  is  a  very  common  attendant  upon  disorders  of  the 
liver,  the  word  hypochondrical  having  an  etymological  refer- 
ence to  the  liver  as  the  seat  of  the  disorder.  Jaundice  is  not 
an  unfrequent  occurrence  to  children  suffering  from  bilious 
derangement,  but  has  not  then  a  serious  import.  Jaundice  is 
a  very  frequent  occurrence  with  new-born  infants,  and  arises 
from  an  alteration  in  the  course  and  quantity  of  blood  that 
passes  through  the  liver  after  birth.  It  cannot  be  called  a  dis- 
ease under  such  circumstances,  nor  does  it  require  medicinal 
treatment.  In  the  former  condition — that  of  an  excessive 
flow  of  bile — the  liver  is  said  to  be  in  a  state  of  active  conges- 
tion; in  the  latter,  of  passive  congestion.  The  former  may 
pass  into  inflammation.  This,  however,  is  rarely  seen  in  this 
country,  but  is  only  too  frequently  met  with  in  hot  climates. 
The  pain  that  is  felt  in  the  right  side  with  the  above  described 
symptoms,  and  not  uncommonly  regarded  as  an  indication  of 
inflammation  of  the  liver,- is  the  result  of  congestion  of  the 
organ.  Acute  inflammation  of  the  liver  is  attended  with  great 
pain  in  the  right  side,  extending  to  the  right  shoulder-blade, 


MEDICINAL. 


297 


and  tenderness  on  pressure  over  the  region  of  the  organ,  aggra- 
vated by  lying  on  the  left  side.  The  pain  in  the  region  of  the 
liver  may  be  so  acute  as  to  make  it  difficult  to  distinguish  from 
that  of  plurisy,  while,  on  the  other  hand,  the  mistake  is  often 
made  of  regarding  a  limited  extent  of  plurisy  in  the  lower  part 
of  the  chest  as  an  attack  of  inflammation  of  the  liver.  With 
the  pain  there  is,  in  inflammation  of  the  liver,  a  varying  degree 
of  fever,  thirst,  loss  of  appetite,  nausea,  vomiting,  hiccup.  The 
urine  becomes  scanty  and  is  high-colored.  The  bowels  are 
frequently  costive,  the  evacuations  very  pale,  even  white,  show- 
ing a  deficiency  in  the  flow  of  bile.  The  same  defect  of  flow 
of  bile  by  the  intestines  causes  its  absorption  into  the  circula- 
tion, giving  rise  to  yellowness  of  the  complexion  and  coats  of 
the  eye — jaundice.  If  the  inflammation  is  not  subdued,  the 
pain  will  probably  become  of  a  throbbing  character,  severe 
shivering  will  occur,  and  an  abscess  form.  This  may  burst 
into  the  chest  and  the  matter  be  expectorated,  or  it  may  be- 
come the  cause  of  serious  mischief  in  the  cavity  of  the  chest, 
or  it  may  find  its  way  by  opening  into  the  stomach  and  be  vom- 
ited, or  it  may  escape  externally  by  opening  into  the  surface 
of  the  body;  which  of  these  shall  occur  we  cannot  determine. 

In  chronic  inflammation  of  the  liver  the  preceding  symp- 
toms are  present  in  a  milder  degree,  but  are  slower  in  their 
progress — they  are  attended  with  less  feverishness.  There  is 
present  depression  of  spirits  amounting  sometimes  to  melan- 
choly. As  the  disease  progresses,  diarrhoea,  debility,  wasting, 
and  dropsy  are  pretty  sure  to  make  their  appearance,  followed 
by  death  from  exhaustion. 

Treatment. — Bilious  derangement,  "congestion  of  the 
liver,"  or  jaundice,  is  prone  to  occur  in  overfed  children,  and 
produce  sickness  and  diarrhoea,  with  light-colored,  slimy 
stools.  This  derangement  (English  cholera),  under  judicious 
dietary,  generally  corrects  itself  by  carrying  off  excess  of  bile 
or  badly-digested  food.  If,  however,  it  continues  more  than  a 
day  or  two  in  spite  of  careful  dieting  and  abstinence  from 
stimulative  food,  a  mild  mercurial  will  be  of  service,  such  as, 
(for  a  child  over  three  years  of  age): 

Gray  powder  (mercury  with  chalk),  i  grain;  prepared 
chalk,  3  grains;  magnesia,  i  grain.  Given  night  and  morn- 
ing. Or: — Rhubarb  powder,  3  grains;  ipecacuanha  powder, 
one-fourth  grain;  nitre  powder,  2  grains.  Mix  and  give  twice 
a  day. 

In  biliousness  occurring  to  adults,  and  attended  with  sick- 
ness, the  first  thing  is  to  give  the  stomach  as  nearly  as  possible 
entire  rest  by  putting  almost  nothing  into  it  while  the  vomiting 
lasts.  This  may  moreover  be  checked  sometimes  by  small 
pieces  of  ice  taken  into  the  mouth,  and  swallowed  when  par- 


J 


298  MEDICINAL. 

tially  melted.  Soda-water  in  small  quantities  frequently  taken 
is  also  serviceable.  A  mustard  plaster  on  the  pit  of  the  stom- 
ach assists  also  in  checking  sickness.  When  the  sickness  has 
passed  off,  the  greatest  care  in  diet  is  required.  Fish,  poultry, 
boiled  mutton,  with  a  moderate  allowance  of  well-cooked  green 
vegetables,  such  as  cauliflower,  asparagus,  marrows.  Light 
wine,  such  as  claret,  may  be  allowed. 

The  diarrhoea  that  occurs  in  these  disorders  of  the  liver 
may  be  checked  by  mineral  acids — e.  g., 

Diluted  muriatic  acid,  2  drachms.  Compound  tincture  of 
cardamoms,  i  ounce. 

Cinnamon  water,  to  8  ounces.  Mix,  and  give  an  eighth  part 
every  three  or  four  hours. 

In  chronic  biliary  derangements  occurring  in  "bilious  hab- 
its," more  may  be  done  by  abstemious  living  than  by  physic. 
The  habit  of  taking  so-called  *'anti-bilious"  pills,  calomel,  blue 
pill,  etc.,  to  correct  disorders  of  the  liver,  that  may  be  avoided 
by  avoiding  there  causes,  is  simply  absurd.  But  where,  in  spite 
of  care,  the  liver  is  habitually  sluggish,  an  occasional  small 
dose  of  blue  pill  at  bedtime,  followed  by  a  simple  aperient  in 
the  morning,  may  safely  be  taken.  In  some  persons,  however 
careful  they  may  be,  the  proneness  to  biliary  derangement  is 
greater  than  can  always  be  managed  by  even  great  care  in 
dieting.  In  such  cases  the  repeated  use  of  small  doses  of  min- 
eral acids,  with  extract  of  dandelion  or  sarsaparilla,  is  believed 
to  be  useful.  Fresh  air  and  outdoor  exercise  are  also  impor- 
tant means — horse  exercise,  if  possible. 

Acute  inflammation  of  the  liver  is,  as  already  remarked, 
rarely  met  with  in  temperate  climates.  In  parts  of  India  and 
other  hot  climates,  it  is  not  unfrequently  met  with,  owing  partly 
to  the  solar  heat  and  partly,  it  is  said,  to  imprudence  in  dieting 
and  exposure.  An  active  treatment  is  re;,  lired,  such  as  free 
leeching  over  the  region  of  the  liver,  or  cupping  if  there  be 
any  skilled  person  to  perform  it.  At  the  same  time  full  doses 
of  calomel  are  to  be  given  (five  to  ten  grains),  and  repeated 
every  six  hours,  followed  up  by  saline  purgatives,  such  as  Ep- 
som salts  and  senna.  While  these  are  taking  effect,  mercurial 
ointment  should  be  rubbed  into  the  armpits  and  groin  night 
and  morning.  This  would  be  the  treatment  for  a  case  of  acute 
inflammation  of  the  liver  occurring  in  a  tropical  climate,  in  an 
adult  person.  There  is,  however,  some  reason  to  believe  that 
calomel  has  been  somewhat  too  liberally  given  in  such  cases. 

Bite  of  a  Venomous  Serpent. — Suck  the  wound  immedi- 
ately, if  you  can,  yourself;  if  not,  get  a  friend  to  do  so  (it  can 
be  done  without  danger,  if  there  be  no  abrasure — scratch,  that 
is— or  sore  on  the  tongue  or  lips),  and  then  tie  a  string,  if  possible, 
tightly  round  the  part,  finger  or  li.nb,  that  has  been  bitten,  be- 


MEDICINAL. 


299 


tween  tbe  wound  and  the  body;  wash  well  with  warm  water,  and 
apply  liquor  ammoniae  diluted  to  the  wound,  and  take  fifteen 
to  twenty  drops  in  a  wine-glass  of  water  internally,  every  three 
or  four  hours;  keep  the  patient  from  going  to  sleep. 

Bite  from  a  Dog  Suspected  to  be  Mad. — Soak  immediately 

in,  and  wash  with,  water  as  hot  as  you  can  bear  it;  then  apply 
salt  to  it  freely,  and  send  for  a  doctor  to  cut  out  the  part,  if 
practicable,  or  to  burn  it  with  lunar  caustic,  and  if  you  cannot 
get  one,  do  it  yourself,  only  do  not  overdo  it.  If  you  have  no 
lunar  caustic  at  hand,  use  a  good,  strong  solution  of  carbolic 
acid  to  the  place.  Take  a  Turkish  bath  at  once  if  possible;  it 
is  one  more  chance  in  your  favor. 

In  all  cases,  if  possible,  send  for  a  medical  man,  but  if  one 
cannot  be  had,  the  above  remedies  are  applicable. 

N.  B. — The  wound  may  be  sucked  with  impunity  either  by 
the  person  himself  who  is  bitten,  or  by  a  friend  for  him,  if  he 
has  no  abrasion,  that  is,  scratch,  or  sore  place,  or  sore  on  his 
mouth,  or  lips.  Do  not  cauterise  the  wound  yourself,  if  you 
can  help  it;  leave  that  to  a  medical  man,  if  one  can  possibly  be 
got  within  a  short  time.  Sad  results  have  been  known  to  occur 
from  unskillful  cauterization. 

A  bite  from  a  dog  not  mad  gives  rise  to  great  inflammation; 
linseed  poultice,  sprinkled  with  from  fifteen  to  twenty  drops  of 
laudanum,  is  the  best  application  for  this;  it  may  be  continued 
about  a  week. 

Bleeding  at  the  Nose. — Lay  the  patient  immediately  at  his 
full  length  upon  the  floor,  or  on  a  table,  or  on  a  bench,  and 
stretch  out  his  arms  behmd  his  head,  to  their  full  length,  on  a 
level  with  his  body;  unloose  the  collar,  and  apply  wet  towels 
to  the  back  of  his  neck.  I  have  always  found  this  posture, 
that  is,  laying  the  patient  flat  on  the  back,  answer  best;  but 
many  excellent  doctors  do  not  consider  the  posture  of  the  body 
of  importance,  and  as  sitting  or  reclining  back  in  an  arm  chair 
is  more  convenient  and  less  fussy,  it  will  probably  be  sufficient 
to  place  the  arms  in  a  vertical  position,  that  is,  straight  up  above 
the  head.  If  the  bleeding  continue  obstinate,  use  ice  if  you 
can  get  it,  instead  of  water,  and  put  a  plug  of  lint  in  the  nostril, 
steeped  in  a  strong  solution  of  alum  and  water.  If  you  can 
get  it,  snuff  up  the  nose  a  solution  of  gallic  acid,  or,  better  still, 
of  tannic  acid,  or  even  inject  it  up  the  nose.  It  is  the  most 
powerful  astringent  of  all.  For  a  child's  nose  when  bleeding, 
a  large,  cold  door  key  laid  behind  the  neck  and  between  the 
shoulders,  will  often  suffice,  compressing  at  the  same  time  the 
nostril  with  the  finger  firmly  for  a  few  minutes.  When  the 
above  treatment  fails,  snuff  up  a  few  drops  of  tincture  of  saffron 
(crocus  sativus)  in  a  little  water.  This  is  almost  sure  to 
answer. 


i 


300.' 


MEDICINAL, 


Bladder,  Inflammation  of. — Symptoms. — This  affection  is 
indicated  by  acute  pain  of  a  burning  character  at  the  lower 
part  of  the  stomach,  or,  more  strictly  speaking,  abdomen,  and 
of  the  body,  and  down  the  thighs.  The  pain  is  augmented  by 
pressure,  and  by  passing  water,  occasion  for  which  is  frequent, 
its  voidance  difficult,  and  in  small  quantities.  A  considerable 
degree  of  fever  is  present,  attended  with  restlessness,  heat  of 
skin,  and  increased  frequency  of  the  pulse.  The  urine  that  is 
passed  is  turbid,  cloudy,  and  high-colored,  and  sometimes 
bloody. 

Treatment. — In  the  treatment  of  acute  inflammation  of 
the  bladder  the  patient  must  be  kept  to  his  bed,  and  have  a 
dozen  leeches  applied  to  the  lowest  part  of  the  body  or  just  in 
front  of  the  fundament — the  bleeding  to  be  encouraged  by  hot 
fomentation  and  poultices  or  a  hot  hip  bath.  At  the  same 
time  free  purgation  should  be  promoted  by  epsom  salts  or 
Glauber's  salts;  full  doses  of  opium,  either  as  pill  or  tincture, 
should  be  administered  to  relieve  the  pain  and  urgency  to 
evacuate  the  bladder.  After  these  measures  have  been  put 
in  force,  and  have  somewhat  relieved  the  suffering,  the  follow- 
ing mixture  may  be  given: — 

Bicarbonate  of  potash,  15  grains;  tincture  of  henbane,  i 
drachm.  And  repeated  every  four  or  six  hours,  according  as 
the  symptoms  yield  or  not. 

The  diet  must  be  of  the  mildest  and  most  unstimulating 
character. 

Bleeding  from  the  Lungs,  Spitting  of  Blood,  Expectoration 
of  Blood,  Haemoptymis. — Symptoms.— Occurr  usually  with  the 
presence  of  cough,  and  a  tickling  feeling  at  the  back  of  the 
throat,  preceded  frequently  by  sense  of  oppression  or  of 
weight  in  the  chest:  the  blood  is  expectorated  in  very  varying 
quantities,  generally  exciting  a  well-founded  alarm.  The 
blood  may  be  brought  up  pure,  or  mixed  with  the  mucus  of  the 
air  passages.  In  some  instances,  the  mouth  fills  with  blood, 
unattended  with  cough.  A  saltish  taste  in  the  mouth  is  very 
often  experienced.  Its  florid  color,  frothy  character,  and 
attendant  cough,  will  assist  in  its  distinction  from  vomiting  of 
blood. 

Treatment. —  Bleeding  from  the  lungs  is  not  always 
attended  with  the  danger  that  is  generally  apprehended. 
Although  its  occurence  excites  alarm  in  reference  to  the  exist- 
ence of  consumptive  disease,  it  is  sometimes  beneficial  rather 
than  otherwise,  as  it  tends  to  relieve  congestion  in  the  weak 
part  of  the  lung.  Very  few  cases  prove  fatal  from  the  bleed- 
ing alone. 

The  strictest  rest  and  quiet,  and  absolute  silence,  should  be 


MEDICINAL. 


301 


enforced;  the  chamoer  be  cool  and  airy,  aumitting  o.  tree 
ventilation.  The  patient  should  be  placed  half-sitting  Only 
cold  drinks,  or  pieces  of  ice  should  be  allowed  at  first.  All 
food  should  be  given  cold.  Only  in  case  of  extreme  faintness 
should  stimulants  be  given. 

The  medical  treatment  required,  is  the  administration  of 
kstringents  internally,  e.  g. :  Gallic  acid,  30  grains;  epsom 
salts,  one-half  ounce;  diluted  sulphuric  acid,  i  drachm; 
water,  to  6  ounces.  Mix.  Give  a  sixth  part  every  three 
hours,  unless  the  medicine  purge  too  freely,  then  the  epsom 
salts  may  be  omitted. 

Cloths  dipped  in  cold  water,  or  spirit  and  water,  should  be 
kept  applied  on  the  chest.  The  rest  and  quiet  should  be 
observed  for  several  days  after  the  hemorrhage  has  ceased, 
which  it  will  do,  probably,  only  gradually,  the  expectoration 
being  streaked  for  a  variable  time. 

Bleeding"  from  the  Stomach  and  Bowels. — H^matemesis 
OR  Vomiting  of  Blood — Is  usually  a  result  of  some  internal 
disease  causing,  obstruction  of  the  circulation  of  blood  through 
the  liver,  spleen,  or  stomach;  or  it  may  be  a  result  of  the 
derangement  of  more  distant  organs.  Ulceration  of  the  mucous 
surface  of  the  stomach  itself  may  lead  to  the  opening  of  a 
vessel  therein.  It  is  preceded  by  a  sense  of  nausea  or  sickness, 
or  faintness,  and  by  a  feeling  of  heaviness  or  of  oppression  at 
the  pit  of  the  stomach.  The  blood  vomited  is  generally  of  a 
dark  color,  and  is  mixed  with  food,  and  differs  in  color  from 
the  frothy  fluid  blood  that  is  coughed  up  from  the  air  passages. 

Treatment. — If  the  bleeding  be  traced  to  some  derange- 
ment or  congestion  of  the  liver,  it  should  be  treated  according 
to  the  directions  laid  down  for  vomiting  in  bilious  disorders, 
and  the  treatment  directed  for  chronic  biliary  disorders.  If  it 
have  been  preceded  by  dyspepsia,  pain  in  the  pit  of  the  stom- 
ach, or  other  signs  of  disorder  of  that  organ  alone,  without 
much  general  derangement  of  the  health,  it  is  to  be  feared  that 
the  bleeding  may  proceed  from  an  ulcer  within  the  stomach 
perforating  a  blood-vessel.  In  this  case,  ice  should  be  given, 
and  very  little  else,  at  the  time,  except  it  be  some  astringent 
medium — e.  g.,  five  or  six  grains  or  gallic  acid  or  tannin  every 
four  hours,  with  a  drachm  of  epsom  salts,  since  an  aperient 
may  be  useful  to  clear  away  what  blood  may  have  passed  into 
the  bowels.  In  these  cases  of  bleeding  from  the  stomach  the 
curative  treatment  is  dietic.  Milk  alone  should  be  allowed 
for  a  few  days.  After  four  or  five  days,  some  white  of  egg 
maybe  stirred  up  in  the  milk,  and  this  should  constitute  the 
sole  diet  for  two  or  three  weeks.  At  the  end  of  this  time, 
small  quantities  of  whiting,  or  some  other  white  fish,  may  be 
allowed.    The  longer  this  diet  can  be  maintained,  the  more 


302  MEDICINAL. 

sure  the  result.  A  return  to  ordinary  diet  must  be  very  gradual, 
and  by  taking  carefully  of  poultry  or  well-cooked  mutton. 

Boils  and  Carbuncles. — Symptoms. — Boils  are  distinguish- 
able from  carbuncles  by  their  smaller  size,  by  their  conical  shape, 
inflamed  base,  and  tendency  to  form  matter  at  the  point.  Be- 
neath the  matter  is  a  portion  of  dead  tissue  or  "  core." 

Carbuncle  is  a  large  and  flattened  compound  boil,  without 
the  tendency  to  present  a  conical  point.  A  carbuncle  tends  to 
form  matter,  and  opens  at  various  parts  of  its  surface.  At 
these  points  the  skin  gives  way,  presenting  a  riddled  aspect, 
gradually  running  into  one  sore.  The  inflamed  base  of  a 
carbuncle  extends  wider  than  that  of  a  boil,  and  has  a  harder 
feel,  resembling,  indeed,  the  consistence  of  brawn. 

Treatment. — A  small  boil  requires  no  treatment  beyond 
protection  from  friction,  by  diachylon  or  soap  plaster.  If,  how- 
ever, it  be -large,  inflamed,  and  painful,  water  dressing  or  warm 
poultices  should  be  applied,  until  the  core  has  sloughed  out. 
It  should  then  be  dressed  with  zinc  ointment.  A  carbuncle 
should,  in  the  first  instance,  be  kept  well  covered  with  the 
water  dressing  protected  by  oil  silk,  until  the  surface  begins  to 
give  way,  and  presents  numerous  ^mall,  yellow  points  of  matter; 
it  should  then  be  dressed  with  strips  of  lint  smeared  with  the 
yellow  basilicon  ointment,  covered  outside  with  linen,  mois- 
tened with  Condy's  fluid  or  carbolic  oil,  if  there  be  any  offen- 
sive odor.  After  the  slough  of  dead  tissue  beneath  the  skin 
has  separated,  the  sore  may  be  dressed  with  zinc  ointment. 
The  diet  should  be  full  and  nutritious,  with  a  moderate  allow- 
ance of  stimulants.  The  medicines  that  will  be  useful  will  be 
quinine,  compound  tincture  of  bark,  muriated  tincture  of  iron, 
etc. 

Bowels,  Inammflatlon  of.— This  is  often  ushered  in  by  slight 
shivering  fit,  a  degree  of  nausea  with  thirst,  and  a  white,  furred 
tongue  with  a  red  tip  or  red  spots.  There  will  be  pain  or  ten- 
derness of  some  parts  of  the  abdomen,  more  commonly  in  the 
lower  part  or  about  the  middle  region.  The  pain  is  of  a  dull 
sort,  except  in  the  part  that  is  most  tender  on  pressure,  where 
it  will  become  acute  and  increased  by  bodily  movements.  The 
knees  are  generally  drawn  up  in  order  to  take  ofl"  the  pressure 
of  the  muscles  of  the  abdomen.  There  is  loss  of  appetite,  sick- 
ness, sometimes  vomiting,  with  increasing  thirst,  a  coated 
tongue,  and  a  hot,  dry  skin.  The  bowels  are  often  obstinately 
constipated  at  the  commencement  of  an  attack  of  inflammation, 
and  afterwards  they  become  relieved  even  to  diarrhoea.  The 
character  of  the  motions  will  vary — they  are  usually  thin  and 
watery,  consisting  of  mucus  and  faeces,  and  are  occasionally 
tinged  with  blood. 


MEDICINAL. 


303 


These  symptoms  are  generally  attended  with  a  feverish  condi- 
tion of  the  system,  as  shown  by  a  rapid,  sharp  pulse,  thirst,  heat 
of  surface,  &c.  Inflammation  of  the  bowels  may  originate  in 
indigestible  or  undigested  food;  the  action  of  irritant  poisons, 
or  of  too  active  purgation. 

Treatment. — Complete  rest  of  body,  and,  as  far  as  is 
possible,  of  the  intestines,  is  the  first  and  most  essential  point  of 
treatment.  The  patient  must  be  confined  to  the  bed,  and 
warm  fomentations  and  poultices  should  be  applied  over  the 
abdomen.  Pain  and  diarrhoea  may  be  relieved  by  Dover's 
powder — five  grains  every  four  or  six  hours,  according  to  the 
severity  of  the  symptoms,  in  cases  of  adults;  for  children, 
smaller  doses  may  be  cautiously  given.  If  the  pain  be  very 
acute,  one  grain  of  plain  opium  may  be  given  every  six  hours. 
Turpentine  stupes  will  be  found  useful.  The  constipation  that 
sometimes  ushers  in  an  attack  of  inflammation  of  the  bowels 
is  often  relieved  by  a  few  doses  of  opium.  It  depends  upon 
spasm  or  cramp  of  the  intestinal  fibres.  The  diet  should  be 
of  the  simplest  kind,  soft  and  nutritious — e.  g.,  milk,  beef  tea, 
mutton  broth,  eggs,  arrowroot,  etc.,  in  small  quantities  fre- 
quently. 

Breast,  Inflammation  of  (acute). — Milk  Abscess. — Symp- 
toms.— A  portion  of  the  breast  becoming  harder  than  the  rest, 
and  having  a  throbbing  pain,  with  slight  redness  of  the  skin. 
The  hardness  and  pain  extending,  a  degree  of  fever  is  set  up. 
Shivering  takes  place,  the  throbbing  increases — at  last  some 
one  spot  on  the  surface  becomes  softer  as  the  matter  which  has 
been  formed  comes  to  the  rurface — the  skin  is  thinned  and 
gives  way,  if  not  opened  by  a  lancet,  and  allows  of  the  escape 
of  matter,  sometimes  in  large  quantities. 

Abscess  of  the  breast  occurs  during  the  early  weeks  of 
nursing,  and  sometimes  during  weaning,  sometimes  through 
neglect  in  drawing  off  the  milk,  when  it  is  required  to  be  done, 
and  often  without  any  known  cause,  and  despite  every  care 
that  may  have  been  taken. 

Treatment. — When  only  a  sma:il  portion  of  the  gland  is 
affected,  the  application  of  cold  lotion  will  sometimes  disperse 
the  inflammation,  especially  if  at  the  same  time  the  breast  be 
drawn  by  breast-pump  or  drawing  glass,  and  the  breast  be  care- 
fully supported  by  a  sling  made  of  a  pocket-handkerchief,  or 
band  of  any  convenient  kind.  Should  these  means  not  have 
the  desired  eftect'of  checking  the  course  of  the  abscess,  then 
warm  poultices  should  be  applied,  or  some  folds  of  soft  linen 
dipped  in  warm  water  and  covered  with  oil-silk.  From  the 
first,  a  full  diet,  with  wine  or  beer,  is  preferable  to  low  diet, 
and  any  depleting  or  weakening  treatment  should  be  avoided. 


304 


MEDICINAL. 


After  the  matter  has  come  to  the  surface,  the  continued  * 
application  of  poultices  will  cause  the  abscess  to  burst;  and,  if 
it  points  at  one  depending  point,  it  is  better  left  to  take  its 
course.  If,  however,  it  should  not  point  freely  at  one  spot,  but 
at  several,  the  opening  of  the  most  depending  should  be  done 
by  the  lancet. 

Chronic  Inflammation  of  the  Breast. — Sometimes  at 
the  time  of  weaning,  a  portion  of  the  breast  becomes  tender 
and  hard,  but  does  not  give  the  pain  or  produce  the  redness  of 
"milk  abscess."  It  occurs  sometimes  to  young  girls  after 
mumps,  and  at  the  period  of  puberty.  In  women,  at  the  change 
of  life  it  also  occurs.    It  readily  follows  also  on  a  blow. 

Treatment. — The  treatment  consists  in  improving  or  keep- 
ing up  the  general  health.  The  less  that  is  done  to  the  breast 
in  the  way  of  local  applications  the  better.  The  hardened  lump 
often  rapidly  disappears  of  itself. 

Bright's  Disease.— Degeneration  of  the  Kidneys.— Symp- 
toms.— This  is  a  disease  of  a  very  grave  nature,  and  one  which 
is  seldom  recovered  from;  but  it  is  one  of  which  it  would  be 
difficult  to  give  an  intelligent  description  to  non-professional 
persons.    Only  the  physician  can  treat  it  properly. 

Bruises. — The  variation  of  the  colors  of  bruises  is  owing 
to  changes  going  on  in  the  blood  which  has  been  effused  under 
the  skin  by  violence.  A  bruise  generally  goes  through  all  the 
various  tints  from  black  to  grceii  and  yellowish-green.  Bruises 
sometimes,  from  the  large  quantities  of  blood  effused,  become 
inflamed  and  form  abscesses. 

Treatment. — To  prevent  or  diminish  discoloration  from 
bruises,  it  is  well  to  apply  cold  or  warm  water  as  soon  after 
the  violence  has  been  done  as  possible.  To  allay  the  swelling 
Ar  inflammation  which  may  follow,  cooling  lotions  should  be 
used.  A  mixture  of  tincture  of  arnica  and  water  has  been 
strongly  recommended,  but  a  mixture  of  spirit  and  water,  or 
spirit,  vinegar  and  water,  will  be  found  quite  as  efficacious. 
Spirits  of  wine,  i  oz;  vinegar,  i  oz;  water,  to  4  oz. 

Graze,  or  Abrasion. — An  abrasion  of  the  skin,  or  what  is 
commonly  termed  "barked  skin,"  is  the  simplest  form  of  a 
wound.  It  consists  in  the  superficial  skin  being  rubbed  off  by 
violence.  This  form  of  injury  of  course  varies  in  severity  as 
the  amount  of  violence  varies. 

Treatment.- — For  a  slight  abrasion  a  piece  of  linen  or 
linen  wetted  with  cold  water  and  covered  with  oil-silk  or 
gutta-percha  tissue,  will  generally  be  sufficient  dressing.  Or  it 
may  be  covered  with  gold-beater's  skin. 

For  a  graz^  or  bruised  wound  of  considerable  extent  or 


MEDICINAL. 


305 


depth,  a  dressing  of  carbolic  acid  and  oil  will  be  found  a  ser- 
viceable application.  Take  of  carbolic  acid,  i  part;  best  olive 
oil,  28  parts;  apply  on  lint  or  soft  linen. 

In  a  majority  of  cases  any  simple  application  that  will  pro- 
tect the  denuded  surface,  while  it  is  being  skinned  over,  is 
enough — e.  g.,  spermaceti  ointment,  spread  on  linen,  will  be  all 
that  is  required.  One  method  of  treatment  for  abrasions,  is  to 
apply  a  piece  of  dry  lint,  and  let  the  blood  soak  into  it.  This 
mAy  be  allowed  to  dry  on  the  sore,  and  thus  form  an  artificial 
scab;  or  the  lint  may  first  be  soaked  into  compound  tincture 
of  Benzoin,  known  as  Friar's  Balsam. 

Burns  and  Scalds. — The  effect  of  these  will  vary  with  the 
extent  of  surface,  or  the  depth  of  skin  injured  or  destroyed. 
Recovery,  moreover,  must  depend  greatly  upon  the  state  of 
health  at  the  time  of  the  accident.  Under  ordinary  states  of 
health  a  superficial  scald  or  burn,  not  destroying  the  skin  be- 
low the  surface,  and  not  involving  more  than  half  the  super- 
fices,  may  be  recovered  from.  Less  than  half  of  this  extent  of 
burn  may,  however,  be  fatal,  if  it  extend  to  the  true  skin  and 
the  muscles  below. 

Burns  as  a  rule  destroy  more  than  scalds.  Scalds  usually 
form  blisters  and  go  no  deeper,  but  burns  may  char  the  deeper 
skin  and  the  muscles  beneath;  they  are,  therefore,  the  more 
dangerous  of  the  two.  Should  the  burn  have  resulted  from 
the  clothes  catching  fire,  they  should  carefully  be  removed,  so 
as  not  to  break  the  blisters,  which  may  be  forming  or  formed, 
lest  violence  be  done  to  the  raw  skin  beneath,  and,  for  the  same 
reason,  pieces  of  the  clothing  that  stick  to  the  surface  should 
not  be  removed  at  the  time.  If  the  burn  or  scald  be  "extensive, 
some  stimulant,  wine  and  water,  should  be  given  at  once  to 
diminish  the  effect  of  "shock." 

Treatment. — The  principle  to  be  observed  in  the  treat" 
ment  of  burns  and  scalds,  is  to  cause  a  gradual  diminution  of 
heat  in  the  part,  not  to  allow  it  to  cool  too  quickly.  This  is 
effected  by  protecting  the  burnt  or  scalded  part  from  the  air, 
by  immediately  dredging  with  flour,  or  covering  with  cotton- 
wool or  oil.  If  the  case  is  a  slight  one,  these  dressings  may  be 
left  on  for  a  day  or  two;  but,  if  it  be  more  severe,  the  damaged 
parts  should  be  dressed  with  lint,  spread  with  basilicon  or 
resin  ointment,  or  a  mixture  of  equal  parts  of  that  ointment 
and  spirits  of  turpentine.  Another  useful  lotion  for  applica- 
tion to  burns  and  scalds  of  slight  extent,  consists  of  "carron- 
oil,"  or,  lime-water,  i  part;  linseed-oil,  2  parts;  well  shaken 
together,  and  applied  by  means  of  strips  of  lint,  or  soft  linen 
rag,  soaked  in  it,  and  changed  twice  a  day. 

The  Blisters. — How  to  be  Treated. — It  is  generally 
20 


306 


MEDICINAL. 


advisable  not  to  cut  the  blisters  which  may  be  formed,  as  they 
protect  the  true  skin  under  them;  but,  if  the  base  of  the  blister 
shows  symptoms  of  inflammation,  it  is  as  well  to  evacuate  the 
contents,  but,  even  then,  to  do  it  by  means  of  a  small  prick, 
and  to  leave  the  skin  on,  so  that  it  may  protect  the  raw  surface 
from  the  air.  The  black  char  of  skin  that  is  sometimes  left 
should  be  poulticed  with  bread,  or  linseed  meal  and  bread,  till 
the  slough  separates.  When  this  has  taken  place,  there  is  left 
a  surface  of  what  appear  to  be  little  mounds  of  flesh,  and  these 
give  out  a  discharge  of  matter.  They  are  called  granulations, 
and  are  the  commencements  of  the  process  of  healing.  At 
times  these  granulations  grow  very  rapidly  and  abundantly, 
rising  above  the  level  of  the  adjacent  skin.  This  is  what  is 
commonly  meant  by  "proud  flesh."  Their  growth  may  be 
checked  by  gently  touching  them  with  stick  of  nitrate  of  silver, 
and  dressing  the  surface  with  oxide  of  zinc  ointment.  Burns 
between  the  fingers,  or  in  any  place  where  two  contiguous  sur- 
faces are  likely  to  come  in  contact,  should  be  separately  dressed, 
and  great  care  should  be  taken  to  keep  the  granulating  surfaces 
apart,  or  they  may  grow  together  and  produce  deformity. 

Opiates. — If  there  be  much  pain,  it  will  be  advisable  to 
give  opium,  in  the  form  of  the  tincture,  as  it  will  also  allay  ner- 
vous excitement.  Tincture  of  opium,  lo  minims;  water,  one 
teaspoonful  every  four  hours.  This  dose,  it  should  be  borne 
in  mind,  is  for  an  adult  person. 

Burns  from  Chemicals. — The  destructive  chemicals  most 
likely  to  produce  these  accidents  aresulplmric  acid,  or  oil  of 
vitrol;  nitric  acid,  or  aqua  fortis;  ammonia,  and  hydrofluoric 
acid;  strong  carbolic  acid,  and  chloride  of  zinc.  In  cases  of 
burns  from  any  of  these  the  parts  should  be  well  washed  with 
water,  in  which  a  little  bicarbonate  of  soda  is  dissolved,  or  soap 
and  water  in  the  case  of  the  acids.  Afterwards  treat  as  in  a 
case  of  inflammatory  ulcer  or  ordinary  burn. 

Gunpowder  Burns. — Explosions  of  gunpowder  cause  de- 
struction of  skin,  and  resemble  burns  or  scalds  in  their  effects. 
They  should  be  treated  in  the  same  manner  as  burns,  first  re- 
moving particles  of  carbon  by  means  of  a  soft  sponge  and  warm 
water. 

The  diet,  in  severe  burns,  should  be  supporting.  Some 
stimulant  is  usually  advisable. 

Cold. — Either  one  or  other  of  the  following  remedies  is 
likely  to  succeed.  Put  twenty  to  thirty,  or  even  thirty-five, 
according  to  age  and  strength,  drops  of  laudanum  in  a  tumbler 
of  cold  water.  You  can  add  a  few  drops  of  peppermint  or 
half  a  glass  of  sherry  to  take  away  the  nasty  taste;  but  the  effect 
of  the  laudanum  is  just  the  same.    Sip  it  slowly  for  an  hour  or 


MEDICINAL. 


307 


an  hour  and  a  half  before  going  to  bed,  as  if  it  were  wine,  and 
as  if  you  liked  it.  Do  not  go  out  again  the  same  night,  but  go 
to  bed  pretty  early.  The  chances  are  you  will  be  perfectly 
well  in  the  morning. 

In  case  you  are  afraid  to  take  laudanum,  though  it  is  but 
an  idle  fear,  adopt  the  following  recipe: — Before  going  to  bed, 
put  the  feet  in  hot  water,  and  have  a  warm  bed.  As  you  step 
into  bed,  or  just  after  it,  take  either  a  Dover's  powder  in  a  lit- 
tle preserve,  or  a  teaspoonful  of  sweet  spirits  of  nitre  in  a  tea- 
cupful  of  hot  milk;  cover  up  with  extra  blankets  or  rugs. 
Either  one  or  other  of  the  remedies  will  produce  violent  per- 
spiration, which  will  probably  bring  about  the  desired  effect. 
If  all  else  fails,  try  a  Turkish  bath. 

Another  remedy — whose  value  is  as  yet  unknown  to  the 
medical  profession — for  colds,  viz.  aconite,  either  in  tincture 
or  pilules,  one  every  four  hours,  often  produces  an  excellent 
effect;  and  gives  relief  as  soon  as,  or  sooner  than  anything  else. 

Chapped  Hands. — After  washing  the  hand,  and  before  dry- 
ing them,  pour  over  the  backs  of  them  some  glycerine  and 
water  (equal  proportions),  smear  it  over  them,  and  then  quickly 
dip  it  into  water  and  dry  the  hands  gently,  so  as  not  entirely 
to  wipe  off  the  glycerine. 

Chest,  Inflammation  of. — Varieties. — This  term  would  in- 
clude pneumonia,  or  inflammation  of  the  substance  of  the 
lungs;  bronchitis,  or  inflammation  of  the  air  tubes  going  to  the 
lungs;-  and  pleurisy,  or  inflammation  of  the  thin  membrane 
which  covers  the  lungs  and  lines  the  chest.  It  requires  medi- 
cal knowledge  to  distinguish  these  one  from  the  other,  but  as 
they  have  many  symptoms  in  common  they  are  here,  for  facil- 
ity or  domestic  treatment,  classed  together.  The  following 
principal  distinctive  features  of  each  may,  however,  be  of  some 
use: 

Symptoms. — In  pneumonia,  or  inflammation  of  the  lungs, 
there  is  a  dull  aching,  or  more  severe,  pain  at  some  parts 
(usually  the  lower  part)  of  the  chest;  difficulty  of  breathing, 
with  a  frequent  short  cough  with  very  little  expectoration, 
which  will  probably  be  of  a  rusty  color  or  slightly  streaked 
with  blood.  There  is  also  a  difference  in  the  two  sides  as  to 
the  ease  or  discomfort  of  lying  down.  The  skin  dry  or  pun- 
gently  hot,  and  in  feverish  state. 

In  bronchitis  the  pain  is  more  extended  but  less  acute,  and 
the  fever  runs  less  high,  the  tightness  of  breath  less;  expecto- 
ration is  looser,  and  frothy. 

In  pleurisy  there  may  be  no  cough  at  all,  the  fever  less  ac- 
tive; but  the  pain  is  cutting  and  acute,  and  usually  referable 
to  a  spot  or  limited  part,  and  increased  by  coughing,  etc.  The 


i 


308 


MEDICINAL. 


pulse  will  be  accelerated  in  each,  the  tongue  furred,  the  bowels 
disturbed  in  their  functions,  the  urine  high  colored  and  depos- 
iting a  red  sediment. 

Inflammation  of  the  chest  generally  begins  with  the  symp- 
tioms  of  catarrh,  or  of  a  severe  cold;  when  the  inflammation, 
however,  affects  the  substance  of  the  lung  or  its  covering,  the 
previous  catarrhal  stage  is  often  short  or  entirely  absent.  The 
pain  and  ferverish  symptoms  appear  at  once.  The  tendency  of 
these  forms  of  inflammation  of  the  chest  is  to  recover  under 
ordinary  care;  but  pneumonia  sometimes  goes  on  to  absces, 
bronchitis  may  run  on  into  a  chronic  form,  and  cause  suffoca- 
tion by  the  profuse  quantity  of  phlegm  secreted.  Pleurisy  may 
terminate  in  the  pouring  out  of  a  quantity  of  fluid  into  the 
chest. 

Bronchitis.— This  is  the  form  of  inflammation  of  the  chest 
that  is  most  prone  to  become  chronic,  and  to  recur  as  "winter 
cough"  periodically,  attended  with  profuse  expectoration  and 
shortness  of  breath.  In  aged  people,  the  winter  cough  is  prone 
to  become  seriously  aggravated  by  severe  weather,  under  which 
circumstances  debility  rapidly  becomes  extreme,  and  the 
patient  becoming  drowsy,  and  unable  to  relieve  himself  of  the 
phlegm,  dies  from  suffocation. 

Treatment. — In  the  mildest  form  of  bronchitis,  or  simple 
catarrhal  fever,  the  treatment  need  be  little  more  than  what  is 
practiced  for  a  common  cold,  such  as,  for  an  adult:  Ten  grains 
of  Dover's  powder,  taken  at  bedtime,  and  followed  by  some 
simple  aperient  early  the  next  morning;  or,  three  or  four  grains 
of  James'  powder  at  bedtime,  together  with  warm  bath  or 
warm  footbath,  and  warm  drinks — such  as  tea,  wine,  whey, 
&c.  If  the  cough  persists,  take  of  ipecacuanha  wine,  two 
drachms;  oxymel  of  squills,  lo  drachms.  Mix.  Take  a  tea- 
spoonful  three  or  four  times  a  day.  Apply  also  mustard  plas- 
ter to  the  chest  at  bedtime.  In  the  feverish  colds  to  which 
children  are  very  liable,  the  above  plan  of  treatment  may  be 
pursued,  reducing  the  doses  to  suit  the  ages  of  the  little 
patients,  avoiding  the  use  of  the  opiate  (Dover's  powder)  in 
their  cases. 

Treatment  of  Acute  Bronchitis. — If  the  skin  be  hot, 
the  cough  urgent,  and  the  breathing  accelerated  or  oppressed 
and  attended  with  pain,  the  surface  of  the  chest  should  be  en- 
veloped with  hot  fomentations,  or  turpentine  stupes,  or  mustard 
plasters.  Should  the  pain  be  very  acute  in  breathing,  the 
painfal  part  might  be  painted  with  the  blistering  liquid  and 
afterwards  covered  with  wadding,  or  with  spongiopiline,  soaked 
in  warm  water.  If  the  pulse  be  full  and  rapid,  an  emitic  of 
antimonial  wine  may  be  given — viz.,  a  teaspoonful  every  five 


MEDICINAL. 


309 


minutes  until  vomiting  occurs,  which  is  to  be  encouraged  with 
draughts  of  warm  water.  If  the  fever  be  not  very  high,  or  if 
the  patient  be  not  very  robust  and  strong,  an  emetic  of  ipecacu- 
anha wine,  given  in  the  same  way,  should  be  preferred,  as  the 
antimonial  emetic  sometimes  proves  very  depressing.  After 
these  first  measures  have  been  carried  out,  the  expectorant 
effects  of  the  medicines  may  be  kept  up  by  repeated  small 
doses — e.  g.,  ten  drops  of  ipecacuanha  or  antimonial  wine  every 
three  hours. 

Acute  bronchitis  occurring  in  children  is  to  be  treated  on 
the  same  plan.  The  following  powder  is  useful  for  a  child 
about  two  or  three  years  of  age,  where  there  is  much  cough 
and  fever;  Take  of  powdered  ipecacuanha,  i  grain;  calomel, 
3  grains;  nitre,  12  grains;  white  sugar,  12  grains.  Mix,  and 
divide  into  six  or  eight  powders,  according  to  the  age  of  the 
child,  and  the  strength  and  severity  of  the  disease.  If  the 
bowels  are  relaxed  by  the  powders,  the  calomel  should  be 
omitted.    A  warm  bath  should  be  given  morning  and  evening. 

Treatment. — Chronic  bronchitis,  occurring  mostly  in  con- 
stitutions impaired  either  by  age  or  previous  illness,  requires  a 
different  treatment  as  regards  diet  and  regimen,  as  also  it 
demands  more  stimulant  and  tonic  medicines.  The  frequent 
application  of  external  irritants  and  stimulating  liniments 
is  more  useful  here  than  even  in  acute  bronchitis.  This  may 
be  effected  by  friction  with  compound  camphor  liniment, 
or  hartshorn  and  oil,  or  spirits  of  turpentine,  or  the  use  of 
repeated  mustard  plasters,  and  occasionally  blistering  the 
chest. 

Chicken  Pock. — In  the  majority  of  cases  this  is  a  mere 
trifling  malady,  with  little  or  no  febrile  symptoms.  In  many 
others  it  is  preceded  with  a  four-and-twenty  or  six-and-thirty 
hours*  feverish  disturbance.  These  symptoms  usually  subside 
on  the  appearance  of  an  eruption  of  pimples  on  the  body,  face, 
and  head.  On  the  second  day  the  pimples  present  small 
vesicles  or  bladders,  containing  a  clear  fluid  like  water.  On 
the  third  or  fourth  day  the  vesicles  contain  opaque  yellowish 
fluid;  these  dry  and  fall  off  in  scabs  during  the  next  two  or 
three  days,  leaving,  generally,  no  trace  behind.  Sometimes, 
however,  the  skin  is  slightly  pitted,  especially  if  the  spots  have 
been  scratched  or  picked. 

Treatment. — This  consists  in  a  light  diet,  and  the  mildest 
aperient  medicine,  if  even  any  be  required  at  all.  The  disease 
is  sometimes  mistaken  for  modified  small-pox,  and  vice  versa. 
But  it  will  be  noticed  that  the  vesicles  of  chicken  pock  stand  on 
the  pimple  like  a  small  bubble  or  bladder  of  water,  and  that 
they  have  little  or  no  inflammation  around  their  bases.  In 


310 


MEDICINAL. 


small-pox,  even  when  modified,  there  is  always  an  inflamed 
base  to  the  vesicles,  which  are  flattened  instead  of  globular. 
Chicken  pock  runs  a  much  shorter  course  than  modified  small- 
pox. The  latter  seldom,  even  when  most  distinctly  modified, 
lasting  less  than  ten  or  twelve  days;  chicken  pock  seldom 
exceeding  six  or  seven,  and  being  mature  on  the  fourth  day. 

Chilblains. — The  best  remedy  for  these,  when  not  broken, 
is  to  paint  them  twice  a  day  with  strong  tincture  of  iodine. 

A  liniment  of  equal  parts  of  extract  of  lead  and  spirits  of 
turpentine  is  also  very  useful. 

If  inflamed  and  broken,  they  should  be  poulticed  and 
dressed  with  some  simple  ointment. 

Cholera : — English  or  Autumnal  Diarrhoea. — Symptoms. — 

In  the  heat  of  autumn  it  is  very  common  that  diarrhoea  sets  in 
suddenly,  without  any  signs  of  previous  bilious  disorder.  It  is 
frequently  accompanied  by  cramps  of  the  legs,  with  nausea  or 
vomiting;  the  tongue  is  furred,  and  great  thirst  is  caused;  the 
pulse  is  feeble;  the  loose  motions  are  numerous — bilious  at 
first — becoming  more  and  more  watery  until  they  contain  little 
more  than  mucus. 

Treatment. — If  there  has  been  no  indiscretion  in  diet  to 
excite  the  attack,  some  warm  and  astringent  medicine  may  be 
given  at  once;  as,  creasote,  or  chalk  mixture,  or  tincture  of 
catechu.  (See  Table  of  Medicines  for  the  doses).  If  these 
fail  to  relieve  the  symptoms,  a  pill  of  one  grain  of  opium  will 
sometimes  stop  the  looseness  and  relieve  pain  and  sickness. 
This  dose,  however,  should  not  be  given  to  children.  Should 
the  attack  be  traceable  to  indigestible  or  improper  food,  a  dose 
of  castor  oil  should  be  given  in  the  first  instance.  Opium  or 
astringents  may  be  given  afterwards.  The  simplest  diet  should 
be  taken,  such  as  beef-tea,  arrowroot,  etc.  Brandy  may  be 
given  if  there  be  signs  of  prostration  or  faintne^s. 

Cholera : — Spasmodic,  Malignant,  or  Asiatic. — Symptoms. 

— This  is  usually  preceded  by  a  variable  period  of  promonitory 
looseness  of  the  bowels  and  a  feeling  of  general  indisposition, 
although  there  are  many  cases  on  record  of  its  sudden  acces- 
sion without  any  warning.  Such  cases  have  generally  been 
met  with  in  hot  climates.  In  the  severe  form  of  cholera  the 
previous  choleratic  diarrhoea  becomes  altered  in  character; 
before  this  takes  place,  recovery  is  not  unfrequent.  The  stools 
become  watery,  having  a  peculiar  odor  and  "  rice-water"  appear- 
ance. The  vomiting  assumes  the  same  character.  There  is  a 
feeling  of  sinking  and  prostration,  rapidly  increasing.  Cramps 
occur,  beginning  in  the  feet  and  hands,  extending  to  the  limbs 
and  body.  The  features  assume  a  sunken,  contracted  aspect, 
with  a  look  of  indifference  in  the  countenance.    The  surface  of 


MEDICINAL. 


311 


the  body  becomes  cold  and  blue,  or  leaden-hued,  and  has  a 
clammy  sweat.  The  tongue  partakes  of  the  coldness  of  the 
surface.  There  is  great  thirst.  The  pulse  feeble,  soon  alto- 
gether fails  to  be  felt.  The  voice  also  acquires  a  feeble  tone, 
being  sometimes  scarcely  audible.  The  kidneys  cease  to  act, 
and  urine  is  suppressed,  and  complete  collapse  and  death  rap- 
idly supervine,  at  periods  varying  up  to  two  days  on  the  aver- 
age. Notwithstanding  the  feeling  of  coldness  of  the  surface, 
the  patient  himself  suffers  from  a  sensation  of  burning  heat 
internally,  and  craves  for  cold  drinks.  After  the  cold  stage 
has  lasted  an  uncertain  time — it  may  be  as  long  as  forty-eight 
hours,  if  recovery  takes  place — it  is  followed  by  reaction  and  a 
febrile  stage,  which  may  run  into  a  typhus  condition,  in 
which  stage  many  cases  prove  fatal. 

Treatment. — Everything  here  depends  upon  early  treat- 
ment; half  an  hour's  delay  may  determine  a  fatal  ending. 
When  cholera  is  prevalent  a  mere  loose  motion  should  immedi- 
ately be  attended  to. 

For  the  Preliminary  Diarrhoea. — Immediately  on  the 
occurrence  of  diarrhoea,  if  there  be  any  suspicion  of  its  Laving 
been  excited  either  by  indiscretion  in  diet  or  impurity  of  water, 
half  an  ounce  of  castor  oil  should  be  given,  and  in  three  hours 
after  its  action  it  should  be  followed  up  with  some  astringent 
and  sedative,  as:  For  an  adult,  one  grain  of  opium  in  the  form 
of  a  pill  every  four  hours,  until  the  diarrhoea  begins  to  decline. 
Or,  chalk  mixture,  i  ounce;  tincture  of  catechu,  2  drachms 
every  three  hours.  Or,  creasote,  20  drops;  spirits  of  salvola- 
tile,  4  drachms;  paregoric,  4  drachms;  water,  to  6  ounces. 
Mix.  Give  a  fourth  every  three  or  four  hours.  Or,  dilute 
sulphuric  acid,  30  mins;  tincture  of  opium,  10  mins;  water,  2 
ounces.    Every  four  hours. 

Mustard  plasters  on  the  pit  of  the  stomach  help  to  check 
sickness. 

A  light  diet,  consisting  mainly  of  beef-tea,  with  small 
occasional  doses  of  brandy.  If  these  means  fail,  and  the  case 
go  into  the  stage  of  collapse,  external  warmth  in  every  possible 
way  should  be  promoted.  Bottles  of  hot  water,  heated  bricks, 
bags  of  hot  salt,  etc.,  should  be  placed  about  the  body  and 
limbs,  over  which  warm  blankets  should  be  covered.  Copious 
draughts  of  cold  water  should  be  allowed  to  allay  the  thirst, 
notwithstanding  that  these  may  be  rejected  by  vomiting.  At 
the  samfe  time  half  a  drachm  of  spirits  of  salvolatile  should  be 
given  every  two  hours.  The  cramps  are  to  be  relieved  by 
friction,  or  by  pressure  on  the  muscles  that  are  cramped.  When 
reaction  takes  place,  the  treatment  must  be  gradually  modified, 
with  greater  caution  in  the  use  of  stimulants.    If  the  febrile 


312 


MEDICINAL. 


reaction  go  into  the  typhus  state,  the  case  then  requires 
treatment  of  typhoid  fever.    (Which  see.) 

Clergyman's  Sore  Throat— Symptoms.— An  affection  of 
the  organs  of  the  voice,  to  which  pubUc  speakers  are  liable.  It 
is  not  a  sore  throat  in  the  ordinary  sense  of  the  term,  but  is  an 
affection  of  the  vocal  organs  extending  to  the  surface  of  the 
throat.  There  is  a  relaxed  and  elongated  state  of  the  uvula. 
The  surface  of  the  back  part  of  the  throat  has  a  reddish-purple 
and  congested  appearance.  The  throat  becomes  dry  and 
the  mucus  tenacious,  so  that  a  constant  hawking  is  occasioned. 
Hoarseness  and  difficulty  in  speaking  follow.  There  is  some 
pain  felt  in  the  seat  of  the  organs  of  voice,  and  the  voice 
becomes  so  altered  that  it  is  scarcely  audible,  or  is  harsh  and 
discordant. 

Treatment. — As  this  affection  depends  partly  upon  the 
state  of  the  general  health,  its  condition  should  be  carefully 
looked  to.  There  is,  however,  much  to  be  done  by  the  care- 
ful management  of  the  respiration  in  public  speaking,  so  as 
not  to  admit  a  rush  of  cold  air  upon  the  organs  at  the  instant 
of  using  them.  The  lungs  should  be  filled  as  much  as  possi- 
ble through  the  nostrils,  by  which  means  the  air  is  warmed  and 
the  force  of  its  entry  in  inspiration  is  moderated. 

There  are  two  remedies  which  have  considerable  power 
over  the  parts,  viz.:  the  nitrate  of  silver*  and  sulphurous  acid. 
The  nitrate  of  silver  may  be  freely  applied  with  a  mop  of 
sponge  on  the  end  of  a  stick  or  piece  of  whalebone.  Nitrate 
of  silver,  40  grains;  distilled  water,  3  ounces.  The  sponge 
dipped  in  this  solution  should  be  applied  to  the  congested 
surface  of  the  throat.  As,  however,  this  does  not  effectually 
apply  the  remedy  to  the  deeper  seat  of  the  affection,  the 
organs  of  voice,  a  "  spray  apparatus  "  will  be  found  much  more 
effectual.  Several  convenient  forms  of  the  apparatus  can  be 
had  of  the  surgical  instrument  makers,  with  directions  for 
their  use.  The  sulphurous  acid  solution  is  a  very  valuable 
means  in  these  cases,  when  thus  applied,  twice  a  day,  the 
inspiration  of  the  spray  being  repeated  for  about  twenty 
minutes  each  time. 

Colic. — Symptoms  and  Diagnosis. — A  severe  twisting  and 
griping  pain  in  the  bowels,  accompanied  with  flatulence, 
sometimes  with  vomiting,  and  always  attended  with  consti- 
pation. The  pain  is  paroxysmal  and  comes  on  suddenly,  and 
is  rather  relieved  than  aggravated  by  pressure,  as  would  be 
the  case  in  inflammation  of  the  bowels,  in  which  also  the  manner 
of  the  attack  is  different,  being  in  general  less  sudden  in  the 
onset,  and  constant.  In  colic  the  tongue  is  not  necessarily 
furred,  nor  i«  ♦^he  pulse  quickened,  both  of  which  conditions 


MEDICINAL 


313 


will  be  found  in  inflammation  of  the  bowels.  In  one  obsti- 
nate form  of  colic  the  action  of  the  bowels  becomes  reversed, 
and  vomiting  of  the  motions  may  take  place.  In  such  a  case 
it  should  be  clearly  made  out  that  no  rupture  or  internal 
strangulation  of  the  intestines  exists.  It  is  to  be  observed  that 
a  mere  muscular  pain  may  be  mistaken  for  colic  or  for  inflam- 
mation— the  latter,  it  may  be  added,  more  likelv  than  the 
former  to  be  the  error  that  is  committed 

Treatment. — The  cause  of  this  painful  maiady  being 
generally  the  irritation  of  some  indigestible  or  acrid  food — 
such  as  unripe  fruit,  poisonous  fungi,  uncooked  vegetables, 
sour  drinks,  etc., — these  should  be  removed  as  quickly  as 
possible,  by  a  full  dose  of  castor  oil,  with  from  twenty  to  forty 
drops  of  laudanum  for  an  adult,  repeated  every  three  or  four 
hours  if  need  be.  At  the  same  time  hot  fomentations  or  tur- 
pentine stupes  should  be  applied  over  the  belly.  A  hot  bath 
will  often  relieve  pain  and  relax  the  spasm  which  causes  both 
the  pain  and  the  constipation.  If  flatulence  be  a  predominant 
symptom,  it  is  very  likely  the  cause  of  the  spasm  of  the  bowel. 
In  that  case,  the  following  will  probably  give  relief: 

Rhubarb  powder,  20  grains;  carbonate  of  magnesia,  30 
grains;  spirits  of  nutmeg  (or  peppermint),  i  drachm;  spirits  of 
salvolatile,  i  drachm;  water,  2  ounces.  Taken  as  a  draught, 
and  repeated  in  four  or  five  hours  if  the  colic  continue.  A  dose 
of  laudanum  may  be  added.  This  same  mixture,  in  reduced 
doses  (omitting  the  laudanum),  will  serve  well  for  the  flatulent 
griping  to  which  infants  are  liable. 

Painters'  Colic — Being  caused  by  the  poisonous  influence 
of  white  lead  (used  in  their  trade),  the  treatment  varies  some- 
what. White  lead  (carbonate  of  lead)  being  the  poisonous 
pigment  that  forms  the  basis  of  most  paint,  is  rendered  inert 
by  being  converted  into  sulphate  of  lead. 

Treatment. — This  consists  in  the  administration  of  sul- 
phate of  magnesia  (Epsom  salts)  with  alum  and  laudanum. 
Thus — Epsom  salts,  2  ounces;  alum,  i  drachm;  laudanum,  80 
minims;  water,  8  ounces.  Mix.  Give  an  eighth  part  every 
three  or  four  hours,  until  the  bowels  are  purged  and  the  pain 
relieved;  other  local  means,  as  above  mentioned,  being  also 
employed.  Painters  may  almost  entirely  avoid  the  occurrence 
of  colic  by  making  it  a  point  always  to  wash  their  hands  before 
meals. 

Strangulation  of  the  Bowel. — Closely  allied  to  colic, 
and  sometimes  following  upon  it,  is  this  accident,  although  it 
may  occur  from  several  conditions  independent  of  colic.  It  is 
more  frequently  met  with  in  young  children  than  in  adults,  as 
an  independent  affection.    Extreme  obstruction  of  the  intes- 


314 


MEDICINAL. 


tines,  from  an  overloaded  condition,  may  give  rise  to  the  same 
set  of  symptoms.  It  may  be  scarcely  possible  to  distinguish 
between  them,  except  by  the  result.  Fortunately  the  treat- 
ment may  be  the  same. 

Symptoms. — The  symptoms  are:  Frequent  desire  to  empty 
the  bowel,  without  success;  severe  pain,  usually  at  some  one 
spot,  with  extreme  tenderness  in  that  part. 

Treatment.^As  soon  as  the  fruitless  nature  of  the 
attempts  to  evacuate  the  intestines  are  apparent,  all  purgatives 
should  be  withheld.  Clysters  of  large  quantities  of  warm 
water,  or  of  warm  olive  oil,  should  be  passed  gently  into  the 
bowel.  By  persevering  with  these,  the  obstruction  is  some- 
times overcome,  and  if  the  cause  of  the  obstruction  be  loaded 
bowels,  relief  will  pretty  surely  follow.  The  obstruction  may 
last  for  several  days,  and  yet  give  way  to  this  simple  and 
unirritating  mode  of  treatment.  Vomiting  and  nausea  gener- 
ally attend  these  cases,  which  may  be  relieved  by  pieces  of  ice 
and  small  quantities  of  champagne,  or  soda-water  and  brandy. 

Concussion  of  the  Brain. — Symptoms. — This  condition  may 
be  the  result  of  either  a  fall,  or  blow  on  the  head,  or  it  may  be 
occasioned  by  a  violent  jerk  to  the  body,  especially  to  the  lower 
part  of  the  spine.  After  one  or  other  of  these  accidents,  the 
symptoms  of  concussion  will  be:  Unconsciousness,  and  loss  of 
power  of  moving;  a  small  and  feeble  pulse;  the  pupil  of  the 
eye  insensible  to  the  light;  the  complexion  pallid;  skin  cold, 
and  there  may  be  vomiting.  Convulsions,  also,  are  likely  to 
occur  if  a  child  is  the  subject  of  concussion. 

Treatment. — Small  quantities  of  stimulants,  such  as  wine, 
brandy,  ether,  or  salvolatile  in  water,  should  be  given  every 
half  hour,  if  the  patient  can  swallow,  until  signs  of  reaction 
begin  to  show  themselves.  This  will  be  known  by  the  restora- 
tion of  warmth  and  color  to  the  .  surface  of  the  body,  together 
with  increased  force  in  the  pulse,  and  gradually  reviving  con- 
sciousness. 

Congestion  of  the  Brain. — Symptoms. — Many  very  differ- 
ent sets  of  symptoms  are  often  included  under  this  one  term. 
Thus,  a  "  fit  "  is  said  to  be  caused  by  congestion  of  the  brain, 
and  so  is  a  feverish  condition  with  head  symptoms,"  so  with 
a  "  stroke,"  so  also  with  delirium. 

It  is  indicated,  by  headache,. giddiness,  unusual  dullness  of 
the  mind,  and  of  the  senses  of  sight  and  hearing,  or  preternat- 
ural excitability,  impairment  of  memory,  noises  in  the  ears, 
and  a  flushed  countenance.  There  is  feebleness  or  sluggish- 
ness of  movement.  The  dullness  may  pass  on  into  apoplexy, 
or  paralysis,  or  convulsions;  or  the  morbid  excitabily  may  be 
but  the  precursor  of  inflammation  of  the  brain. 


MEDICINAL. 


.315 


Treatment. — The  treatment  must  be  modified  very  much 
by  its  causes.  If  from  over  use  of  the  brain,  change  of  scene, 
fresh  air,  and  bodily  exercise  may  be  sufficient  to  dispel  it. 
Shower-baths,  with  tonic  medicines  and  mild  aperients,  will 
suffice.  Sea-bathing,  or  plunging-bath,  should  be  avoided,  so 
/ong  as  there  are  any  symptoms  referable  to  the  brain.  If  the 
dullness  and  heaviness  persist,  more  active  purgatives  may  be 
jmployed,  and  a  rather  more  abstemious  diet  followed. 

Constipation. — Costiveness  of  the  bowels  is  a  relative  con- 
dition— with  most  persons  in  health  the  daily  evacuation  of  the 
intestines  is  a  habit,  while  others  will  allow  several  days  to  pass 
without  experiencing  any  discomfort  from  sluggishness  of  the 
bowels.  When  this  is  prolonged  beyond  the  ordinary  period, 
various  functional  derangements  occur — e.  g.,  headache,  dys- 
pepsia, nausea,  flatulent  distention,  etc. 

Treatment. — The  graver  cases  of  obstinate  obstruction,  if 
they  can  be  made  out  to  be  the  result  of  neglected  constipa- 
tion, may  be  relieved  sometimes  by  hot  baths,  with  repeated 
small  doses  of  castor  oil  (a  quarter  or  half  an  ounce  every  two 
hours),  or  by  a  pill  composed  of  two  grains  of  extract  of  aloes 
and  two  grains  of  hard  soap,  given  also  every  two  hours.  At 
the  same  time  clysters  of  warm  soap  and  water  with  castor  oil 
(two  ounces  of  oil  to  a  pint  of  warm  soap  and  water)  may  be 
thrown  into  the  bowels  every  two  or  three  hours.  The  sick- 
ness meanwhile  may  be  relieved  by  soda-water  or  champagne, 
or  by  swallowing  small  pieces  of  ice.  Tne  pain  should  at  the 
same  time  be  relieved  by  repeated  small  doses  of  laudanum 
(fifteen  or  twenty  drops).  It  is  to  be  noted  that  opium  should 
not  be  given  to  infants  or  young  children. 

Consumption. — The  approach  of  this  disease  is,  as  is  well 
known,  often  most  insiduous  and  gradual,  so  that  its  real  exist- 
ence may  be  masked  and  overlooked  in  its  early  stage. 

Symptoms. — The  first  symptom  that  will  generally  excite 
fear  is  cough.  If  a  young  person,  a  member  of  a  family  where- 
in consumption  has  been  known  to  occur,  has  a  dry,  irritable, 
ringing  cough,  or  a  short,  moist  cough  every  morning,  and  last- 
ing for  some  time,  suspicion  should  be  excited.  The  cough 
continuing,  some  "  tightness  "  in  breathing  is  expressed,  and  a 
general  derangement  of  the  health  follows,  with  some  loss  of 
flesh  and  strength,  disinclination  to  exertion,  dyspepsia,  costive- 
ness. Irregular  mensturation  commonly  attends  the  approach 
of  consumption.  The  cough  occasionally,  but  not  commonly 
in  this  early  stage,  is  accompanied  with  a  slight  expectoration 
of  blood,  and  with  "stitches"  in  the  side,  or  partial  attacks  of 
pleurisy.  These  early  symptoms  may  last  a  variable  time,  and 
their  true  import  be  overlooked  until  on  some  one  occasion  a 


316 


MEDICINAL. 


profuse  bleeding  from  the  lungs,  or  "breaking  a  blood-vessel" 
in  popular  language,  occurs  and  draws  attention  to  the  real 
c.ause  of  all  the  previous  ill  health.  An  attack  of  inflammation 
of  the  lungs,  or  of  pleurisy,  may  also  occur.  Or,  as  is  the  more 
common  course  of  the  disease,  the  cough  becomes  more  fre- 
quent, and  is  attended  with  thick,  copious  expectorations;  the 
emaciation  becomes  more  striking;  the  pulse  increases  in  fre- 
quency, and  is  more  feeble;  the  patient  suffers  from  chills,  and 
flushes  of  the  face  and  hands. 

As  the  disease  advances  these  symptoms  become  more  pro- 
nounced as  hectic  fever;  diarrhoea  becomes  a  troublesome 
symptom;  there  are  profuse  night  sweats,  and  rapidly  increas- 
ing debility.  In  the  face  of  all  these  signs  of  an  approaching 
fatal  termination,  the  patient  indulges  himself  with  fales  hopes 
of  recovery,  and  dies  sometimes  with  projects  and  schemes  for 
the  future  on  his  lips. 

Treatment. — So  tar  as  the  causes  are  under  control,  all 
prejudicial  habits  or  conditions  should  be  avoided  by  the 
patient;  all  dissipation  or  excessive  work,  either  bodily  or 
mental.  Regular  outdoor  exercise,  with  due  protection  of  the 
Furface  of  the  body,  and  of  the  lungs  also,  by  respirators  in 
cold  weather,  avoiding  especially  sudden  change  from  heated 
rooms  to  cold  air.  Cold  sponging  and  friction  of  the  surface 
of  the  body  will  tend  to  promote  the  general  health.  A  nour- 
ishing full  diet  should  be  taken,  consisting  of  meat,  eggs,  milk; 
and,  if  there  be  wasting  of  the  body,  malt  liquor  and  wine. 
Residence  at  the  seaside  will  often  so  far  improve  the  health 
as  to  retard  the  progress  of  disease;  but  change  of  climate  is  of 
little  use  unless  adopted  early  in  the  course  of  the  disease.  It 
will  then  sometimes  save  or  prolong  a  life.  Temperate  or  cold 
climates  are  more  suitable  for  consumptive  patients  than  hot 
climates. 

Of  medicines,  tonics  are  those  which  are  most  useful.  In 
the  early  stages  of  the  disease,  iodide  of  potass  is  useful — e.  g., 
five  grains  thrice  a  day  with  a  drachm  of  tincture  of  bark.  Cod- 
liver  oil,  with  some  mineral  acid,  thus:  Dilute  nitric  acid,  20 
drops;  tincture  of  gentian,  i  drachm;  water,  a  wine  glass  full, 
with  cod-liver  oil,  one  teaspoonful.  Pain  in  the  chest  may  be 
relieved  by  mustard  plasters,  or  painting  with  blistering  liquid. 
Tincture  of  iodine  painted  under  the  collar  bones,  in  the  earli- 
est stages,  diminishes  cough  and  relieves  pain. 

Convulsions,  or  Fits,  are,  strictly  speaking,  symptoms,  not 
a  disease;  thus  they  are  seen  in  the  low  weak  state  of  the  ter- 
mination of  disease  of  various  kinds;  they  are  seen  in  hysteri- 
cal excitement,  and  are  caused  by  the  disturbance  of  parturi- 
tion, and  of  dentition.  They  occur  in  apoplexy,  in  epilepsy, 
and  other  diseases  of  the  nervous  system. 


1 


MEDICINAL.  317 

Treaiment. — At  the  time  of  the  convulsions  but  little  can 
really  be  done — cold  water  may  be  dashed  on  the  face,  and 
mustard  plasters  applied  to  the  soles  of  the  feet  and  calves  of 
the  legs.  In  the  fits  of  children — the  child's  body  being  im- 
mersed in  a  hot  bath — -cold  water  should  be  poured  on  the 
head  from  a  jug  held  at  a  good  height.  The  hot  bath,  how- 
ever, cannot  be  repeated  if  the  fits  recur  with  frequency;  the 
cold  water  can  always  with  safety  be  poured  on  the  head. 

Corns. — Repeated  soaking  of  the  feet  in  hot  water  and  par- 
ing down  the  corn  with  a  sharp  knife,  then  applying  nitrate  of 
silver,  and  afterwards  paring  off  the  hardened  black  skin. 
Corn-plasters,  having  a  hole  in  the  center,  give  great  relief  also 
in  wearing.  Soft  corns  are  relieved  by  soaking  in  warm  water, 
and  the  subsequent  application  of  nitrate  of  silver.  A  thick 
plaster  to  take  off  unequal  pressure,  is  extremely  serviceable. 

Cough. — See  Bronchitis,  Consumption,  etc.;  also  List  of 
Medicines,  Expectorants. 

Croup. — This  is  a  disease  which  is  alarming,  from  the  sud- 
denness of  its  attack  and  the  rapidity  with  which  its  runs  its 
fatal  course  if  unchecked;  but,  on  the  other  hand,  in  the  ma- 
jority of  cases,  it  is  easily  checked  if  the  treatment  begins  imme- 
diately it  occurs. 

Symptoms. — The  following  is  generally  the  course  of  the 
disease:  A  child  is  put  to  bed  in  its  ordinary  health,  appar- 
ently, or  it  may  have  a  slight  cold,  and  a  cough  a  trifle  rough, 
but  not  enough  to  excite  attention  to  it.  After  a  variable  time 
the  child  wakes  up  with  a  hoarse,  ringing,  rasping  cough  and 
difficulty  in  breathing,  and  countenance  expressive  of  its 
trouble;  each  inspiration  and  expiration  being  attended  with  a 
rough  metallic  tubular  sound,  and  the  voice  masked  or  obliter- 
ated by  a  harsh,  hoarse,  croaking  vocalization.  The  cough  is 
dry,  harassing,  and  unattended  with  expectoration  in  the  out- 
set, but  after  awhile  some  portions  of  a  membrane-like  mucus 
may  be  coughed  up.  The  pulse  becomes  rapid,  the  skin  hot, 
the  countenance  more  and  more  distressed,  and  if  relief  be  not 
afforded,  the  patient  becomes  drowsy,  the  complexion  becomes 
blue,  and  the  little  patient  may  die  from  suffocation  within 
forty-eight  hours.  Happily,  however,  this  is  not  the  most  com- 
mon course  of  the  disease,  if  the  treatment  be  prompt  and 
active. 

The  first  thing  to  be  done  is  to  give  a  teaspoonful  of  ipe- 
cacuanha wine  every  ten  minutes  until  vomiting  occurs.  Ipecac- 
uanha wine  is  preferable  to  antimonial  wine,  as  the  latter  is  too 
depressing.  (Where  children  are  subject  to  croup,  ipecac- 
uanha wine  should  always  be  at  hand.)  Meanwhile,  a  hot  bath 
should  be  prepared,  and  used  as  quickly  as  possible;  and  while 


318 


MEDICINAL. 


in  the  hot  bath  a  wet  sponge,  sprinkled  with  mustard,  should 
be  held  on  the  upper  part  of  the  chest  and  front  of  the  neck. 
After  the  vomiting  has  subsided,  small  doses  of  the  ipecacuanha 
wine  (from  five  to  fifteen  drops,  according  to  the  age  of  the 
child)  should  be  continued  every  three  hours,  until  the  hoarse- 
ness in  the  breathing  and  voice  ceases  and  the  cough  becomes 
loose.  The  atmosphere  of  the  bedroom  should  be  kept  warm 
and  moist  by  steam  from  a  pipe  or  spout  of  a  kettle.  The 
temperature  should  not  be  allowed  to  fall  below  60  degrees,  if 
possible.    The  diet  light  and  simple. 

As  a  last  resource,  supposing  these  remedies  are  not  at  hand 
or  obtainable,  and  the  disease  is  making  rapid  strides,  life  may 
be  saved  by  applying  scalding  water  to  the  neck,  holding  it 
there  on  a  sponge  or  flannel  for  a  minute  at  least.  This  is  a 
most  extreme  and  violent  means,  but  it  is  one  by  which  the 
writer  has  seen  a  life  saved. 

DandrifF. — Symptoms. — Scurf,  or  dandriff,  consists  in  an 
exuberant  exfoliation  of  the  minute  scales  of  the  outer  skin 
and  sometimes  forms  an  obstinate  and  annoying  effection  of 
the  hairy  scalp. 

Treatment. — Rub  in  some  mild  ointment  or  pomatum, 
over  night,  and  wash  it  out  in  the  morning  with  soap.  Or  ap- 
ply the  following  ointment  at  bedtime:  Ointment  of  red  pre- 
cipitate, 2  ounces;  balsam  of  Peru,  i  drachm,  and  wash  it  out 
the  next  morning  with  juniper  tar  soap. 

Delirium  Tremens. — Symptoms. — Although  one  of  the 
medical  terms  for  the  affection,  Mania  a potu  (drunkard's  mad- 
ness) expresses  its  most  common  source,  yet  there  are  condi- 
tions of  a  very  diiferent  nature  to  which  occasionally  its  origin 
may  be  traced.  Thus  a  predisposition  to  it  is  engendered  by 
excessive  mental  anxiety  or  exertion,  while  it  may  also  be  ex- 
cited by  any  cause  of  debility  operating  secretly  and  suddenly, 
such  as  loss  of  blood,  a  serious  wound  or  injury,  a  severe  men- 
tal shock.  Symptoms  sometimes  follow  on  these,  precisely  re- 
sembling those  seen  in  the  ordinary  delirium  tremens,  and  it 
would  be  incorrect  morally  and  medically  to  attribute  them  in 
such  instances  to  the  vice  of  intemp  ce.  The  symptoms 
generally  appear  suddenly,  sometimes  ..k.x  a  premonitory  state 
of  nervous  restlessness,  with  disturbed  sleep,  loss  of  appetite, 
and  general  derangement  of  the  bodily  health 

Treatment. — Where  the  cause  has  clearly  been  intemper- 
ance, the  first,  and,  indeed,  the  cardinal  point  in  the  treatment, 
is  to  get  the  alcohol  that  has  caused  the  disease  withdrawn  from 
the  system.  It  is  usual  to  administer  freely  of  stimulants; 
which  plan  possibly  arose  out  of  the  proverbial  treatment  of 
hydrophobia — "a  hair  out  of  the  tail  cf  the  dog  that  bit  you.'' 


MEDICINAL. 


319 


The  practice  is  conirary  to  reason,  and  has  not  the  results  of 
experience  in  its  support.  The  system  being  already  more 
than  saturated  with  alcohol,  it  is  surely  heaping  Pelion  on  Ossa 
to  administer  more.  The  practice  further  places  the  victim  of 
his  own  bad  habits  at  a  disadvantage,  by  robbing  him  of  the 
opportunity  of  breaking  them  off.  Too  often,  indeed,  what- 
ever pains  may  be  taken  to  restrain  him,  "the  sow  that  was 
washed  will  return  to  her  wallowing  in  the  mire;"  but  no  rea- 
son is  thereby  supplied  for  holding  the  poor  beast  down  in  the 
mire. 

If  the  patient  be  preserved  as  much  as  possible  from  the 
sources  of  excitement,  by  being  kept  in  a  quiet  and  darkened 
chamber,  protected  by  strong  attendants  from  injuring  himself 
or  others,  and  fed  with  light  nourishing  diet,  such  as  beef-tea, 
arrowroot,  milk,  eggs,  etc.,  the  delirium  will  gradually  subside, 
and  sleep  will  follow.  This  plan  of  treatment,  which  has  been 
advocated  by  Dr.  Wilks,  of  Guy's  H  r^L'tal,  has  the  great  ad- 
vantage over  the  usual  systematic  administration  of  heroic 
doses  of  opium,  that  it  is  safer.  In  the  hands  of  non-profes- 
sional persons,  the  attempt  to  cure  delirium  tremens  by  large 
doses  of  opium,  must  succeed  only  by  the  death  of  many  pa- 
tients. If,  as  the  delirium  subsides,  the  pulse  be  found  feeble, 
ammonia  may  be  given,  or  steel  and  quinine.  In  what  has 
now  been  laid  down  in  regard  to  the  delirium  of  n:ania  a  potu, 
it  is  not  intended  to  forbid  the  moderate  use  of  stim  Jants  and 
opiates  in  delirium  arising  out  of  other  causes  of  delirium  than 
drink.  In  the  sleepless  delirium  of  a  brain  exhausted  by  over- 
work, from  shock,  or  by  other  deb  •a:.^, ting  causes,  small  quan- 
tities of  wine  or  brandy,  and  dose"  j;  f  over's  powder,  may  be 
advisable. 

Dentition,  Teething  Fever,  Irritation  of  the  Brain.— The 

febrile  disturbance  attending  the  cutting  of  the  first  set  of  teeth, 
which  process  is  not  complete  until  the  end  of  two  years,  is 
often  very  considerable,  and,  inasmuch  as  the  symptoms  pro- 
duced by  it  not  seldom  resemble  to  a  certain  extent  those  of 
inflammation  of  the  brain,  they  have  been  collectively  termed 
"irritation"  of  the  brain,  although  it  would  not  be  easy  •  for 
those  who  employ  the  term  to  define  it. 

A  febrile  condition  appears,  the  infant  becomes  restless  and 
fretful,  its  rest  is  disturbed,  its  head  becomes  hot.  The  gums 
are  swollen  and  hot.  Sometimes  there  is  sickness  and  diar- 
rhoea, in  other  cases  the  bowels  are  found  to  be  costive.  One 
point  of  distinction  between  the  disturbance  of  teething  and 
that  caused  by  inflammation  of  the  brain,  is  that  the  soft  space 
on  the  top  of  the  head,  if  it  still  remain  open,  is  not  full  and 
raised,  but  depressed  and  cupped.  Another  point  to  be  noticed 
is  the  age  of  the  infant.  Dentition  commences  at  very  varying 


320 


MEDICINAL. 


periods — from  the  ages  of  three  or  four  to  upwards  of  twelve 
months — and  is  usually  completed  on  or  about  two  years  of 
age,  so  that  these  symptoms  occurring  sooner  or  later  must  be 
regarded  as  depending  upon  some  other  morbid  condition  of 
the  brain  or  its  membranes.  Before  the  teeth  appear,  their 
growth  is  often  indicated  by  dribbling,  which  may  appear  as 
early  as  two  months  of  age.  Over-feeding  or  indiscreet  dieting 
will  sometimes  produce  the  symptoms  of  brain  disturbance.  It 
should  be  borne  in  mind  that  the  period  of  dentition  is  one  of 
febrile  di#kurbance  in  the  constitution,  and  is  calculated,  in  the 
event  of  the  existence  of  any  lurking  taint  of  constitutional 
disorder,  to  be  the  occasion  of  its  being  brought  out  into 
activity.  This  being  the  case,  and  dentition  frequently  follow- 
ing near  to  the  operation  of  vaccination,  the  latter  has  to  bear 
the  discredit  of  what  probably  neither  the  one  nor  the  other 
alone  would  produce.  • 

Treatment. — In  the  first  place,  use  warm  baths  and  mild 
aperientSy  such  as  magnesia  or  grey  powder,  with  a  light,  care- 
ful diet.  This  will  generally  suffice  to  assist  in  removing  the 
symptoms,  which,  however,  generally  quickly  subside  if  the 
gum  can  be  lanced. 

Diabetes. — Considerable  misapprehension  of  the  meaning 
of  this  word  exists  in  the  minds  of  many  persons.  It  is  not 
every  excessive  secretion  of  urine  that  constitutes  diabetes.  In 
the  sense  of  a  disease,  as  here  intended,  it  includes  the  voiding 
of  sugar  therewith  persistently. 

Symptoms. — This  condition  comes  on  very  gradually  and 
insidiously.  The  patient  gets  out  of  health,  is  weak,  has  a 
general  feeling  of  malaise,  why  or  how  he  does  not  know  This 
state  of  things  continuing  for  some  time,  he  begins  to  notice 
that  he  voids  more  urine  than  usual,  and  at  last  perceives  that 
very  large  quantites  are  voided.  Then  loss  of  flesh  to  emaci- 
ation becomes  observable,  as  also  thirst,  with  dryness  of  the 
tongue,  which  exhibits  great  fissures  in  its  length.  The  breath 
acquires  a  smell  like  fresh  hay.  The  skin  becomes  harsh,  the 
bowels  constipated.    There  may  be  some  p^in  in  the  loins. 

Treatment. — The  principal  part  of  the  treatment  resolves 
itself  into  rigid  dieting,  which  should  consist  in  the  exclusion 
of  sugar  in  all  its  forms',  and  in  the  use  of  animal  food,  mainly 
— e.  g.,  meat,  eggs,  milk.  "What  to  eat,  drink,  and  avoid," 
becomes  almost  the  business  of  life,  in  some  cases  of  diabetes. 
We  may  briefly  enumerate  some  rules  for  the  guidance  of  choice 
in  diet. 

What  to  Eat  and  Drok. — Bran  bread,  gluten-bread; 
mutton  or  beef;  poultry,  game;  ham,  sausages,  brawn;  white- 
fish,  shell-fish — e.  g.,  oysters,  lobsters,  crabs;  ijjreen  vegetables 


MEDICINAL. 


321 


and  sa  aJs;  watei,  milk,  tea,  coffee;  claret,  sherry,  brandy  and 
water.    Condiments,  e.  g.,  vinegar,  pickles,  mustard,  salt. 

What  to  Avoid. — Ordinary  bread,  potatoes,  farinaceous 
substances  generally;  sweet  fruits  and  pastry  of  any  kind;  malt 
liquors  and  sweet  wines.  These  rules  of  dieting  should  be 
rigidly  observed  by  young  subjects  of  diabetes;  they  may  be 
somewhat  relaxed  in  the  cases  of  aged  persons.  The  surface 
of  the  body  should  be  protected  by  warm  flannel  undergar- 
ments; the  sponge  bath,  with  brisk  friction,  should  also  be 
employed  to  promote  the  circulation  in  the  skin. 

Medicines. — The  only  medicine  that  can  be  administered 
with  any  certainty  of  benefit  is  opium.  This  may  be  given  in 
the  form  of  pills,  half  a  grain  three  times  a  day,  or  as  Dover's 
powder,  five  grains  three  times  a  day.  The  dose  may  be  safely, 
if  very  cautiously,  augmented. 

Diarrhcea. — As  a  symptom  of  bilious  disorder,  and  as  con- 
stituting the  prominent  feature  of  English  or  Asiatic  cholera, 
this  complaint  will  be  found  treated  of  under  those  heads. 
There  is,  however,  a  common  form  of  the  disorder,  which 
appears  very  often  in  hot  weather,  without  any  other  indica- 
tion, and  which,  if  neglected,  will  lead  to  fully-developed 
cholera,  if  that  disease  or  its  causes  be  at  the  time  prevalent; 
while,  on  the  other  hand,  it  is  easily  arrested  if  taken  in  tiiiae. 

Treatment. — For  an  ordinary  attack  of  diarrhoea — n&t 
arising  from  any  known  cause,  such  as  irregularity  of  diet*-a 
dose  of  the  common  chalk  mixture  (one  ounce),  with  a  drachm 
of  tincture  of  catechu,  repeated  every  three  or  four  hou^,  will 
generally  prove  sufficient.  If  otherwise,  three  or  four  drops  of 
creasote,  mixed  with  a  tcaspoonful  of  spirits  of  salvolatile  in  a 
wineglass  of  water,  will  check  it. 

If  the  diarrhoea  be  profuse,  and  attended  with  much  pain,  a 
single  dose  of  one  grain  of  opium  (taken  as  a  pill)  will  often 
be  sufficient  for  the  purpose  of  relieving  pain  and  arresting  the 
purging.  This  dose  is  for  an  adult  only.  Diarrhoea  occurring 
in  infants  and  young  children  is  best  controlled  by  one  or  two 
teaspoonfuls  of  chalk  mixture,  given  after  each  loose  purge.  If 
it  prove  obstinate,  the  following  will  most  probably  be  efficaci- 
ous: Take  a  few  chips  of  logwood  and  boil  half  an  hour  in 
half  a  pint  of  water.  Mix  two  ounces  of  this  decoction  with 
half  a  drachm  of  powdered  alum,  and  enough  powdered  sugar 
to  sweeten  it,  and  give  a  teaspoonful  after  each  action  of  the 
bowel 

Diseases  of  the  Eye. — Ophthalmia  (inflammation  of  the 
eye).  There  are  several  forms  of  this  disease,  named  aee^rd- 
ing  to  the  exci'tinq;  cause  of  the  inflammation.    They  are  seen 

21 


322  MEDICINAL. 

in  the  following  forms:  Catarrhal;  Purulent  in  children: 
Purulent  in  adults;  Strumous,  or  Scrofulous;  Rheumatic. 

Catarrhal  Ophthalmia  (Mild  or  Catarrhal  Inflam- 
mation OF  the  Eye). — Symptoms. —  There  is  a  redness  or 
bloodshot  appearance  of  the  eye,  an  itching  and  smarting  pain 
in  it  such  as  might  be  caused  by  a  grain  of  sand  or  dust. 
There  is  a  certain  feeling  of  stiffness  in  moving  the  ball  of  the 
eye,  and  some  difficulty  is  experienced  in  looking  at  the  light. 
There  is  also  a  profuse  discharge  of  tears  from  the  eye,  which 
causes  the  lids  to  be  glued  together  in  the  morning,  when  the 
patient  wakes.  If  the  disease  becomes  more  acute,  there  is  a 
discharge  of  thicker  matter.  Sometimes  this  form  of  ophthal- 
mia terminates  in  the  formation  of  vesicles  on  the  eye. 

Treatment. — The  following  lotion  will  be  found  useful: 
Sulphate  of  zinc,  3  grains,  dissolved  in  distilled  water,  one  and 
a  half  ounces.  A  drop  or  two  of  this  lotion  should  be  carefully 
dropped  into  the  corner  of  the  eye,  the  lids  being  then  parted, 
the  lotion  will  run  into  the  eye.  If  a  small  notch  be  cut  along 
each  side  of  the  phial  cork,  the  lotion  can  be  allowed  to  pour 
out  only  a  drop  or  two  at  a  time.  A  dose  of  compound  ipeca- 
cuanha powder  (Dover's  powder)  at  bedtime,  and  a  few  doses 
of  saline  aperient  will  generally  set  this  form  of  inflammation  to 
rights.  If,  however,  the  discharge  should  become  thick,  and 
the  pain  more  severe,  blistering  should  be  applied  to  the 
temple 

Purulent  Ophthalmia  of  Children. — Symptoms. — This 
generally  commences  on  the  second  or  third  day  after  birth, 
and  extends  over  the  entire  surface  of  the  eye.  There  is  swell- 
ing of  the  lids,  which  are  glued  together  by  a  copious  discharge 
of  pus  or  matter,which,  when  the  lids  are  separated,  pours  out 
from  between  them.  On  opening  them,  the  inside  of  the  lid  is 
found  to  be  of  a  bright  scarlet  color.  The  discharge  from  the 
eyes  is  generally  yellow,  but  it  becomes  sometimes  green,  or 
tinged  with  blood.  Should  the  inflammation  not  be  properly 
and  early  attended  to,  it  causes  ulceration  of  the  cornea  or 
transparent  circle  in  the  centre  of  the  front  of  the  eye,  and,  if 
this  occur,  blindness  follows. 

Purulent  Ophthalmia  of  Adults. — Egyptian  Oph- 
thalmia.— Symptoms. — This  disease  is  very  similar  to  the 
above,  with  these  exceptions,  that  it  generally  attacks  both  eyes 
at  once,  and  there  is  but  little  intolerance  of  light.  In  this 
disease  also  the  inflammation  sometimes  spreads  into  the  ball 
of  the  eye,  causing  thereby  intense  intermittent  pain 

Treatment. — Purulent  ophthalmia  requires  very  much  the 
same  treatment,  both  for  adults  and  for  infants.    It  must  be 


MEDICINAL. 


323 


stated,  however,  that  this  form  of  the  disease  in  infants  is  catch- 
ing. Great  care  should  therefore  be  taken  to  wipe  the  dis- 
charge with  pieces  of  rag  which  can  be  burnt  directly.  Atter 
applying  the  various  remedies  recommended,  the  hands  should 
always  be  carefully  washed. 

The  following  lotion  should  be  dropped  into  the  eye  as 
above  directed:  Nitrate  of  silver,  3  grains,  dissolved  in  dis- 
tilled rain  water,  one  and  a  half  ounce.  (The  solution  of  ni- 
trate of  silver  will  stain  like  marking  ink  anything  it  falls  upon.) 
Blisters  should  be  applied  behind  the  ear  on  the  affected  side, 
or  on  the  temples.  For  adults  the  following  mixture  should  be 
taken:  Epsom  salts,  4  drachms;  powdered  nitrate  of  potash, 
tartar  emetic,  i  grain;  nitre,  30  grains;  infusion  of  senna,  2 
ounces;  water  to  6  ounces;  a  sixth  part  every  four  hours.  The 
first  dose  or  two  may  produce  sickness;  this  will  subside  with 
subsequent  doses,  and  is  calculated  to  check  the  inflammation. 
To  infants,  a  teaspoonful  of  fluid  magnesia  should  be  given 
every  day,  or  more  frequently  if  the  bowels  be  confined.  Should 
the  pain  be  very  severe,  ten  grains  of  Dover's  powder  may  be 
given,  but  only  to  adults,  as  it  contains  opium. 

Rheumatic  Ophthalmia. — Symptoms. — A  form  of  inflam- 
mation which  attacks  the  thick  white  coat  of  the  eye.  The 
eye  becomes  of  a  dusky  red,  but  not  so  much  blood-shot  as  in 
the  other  forms.  The  fully  distended  blood-vessels  can  be 
distinguished  radiating  in  straight  lines  from  the  edge  of  the 
cornea  or  transparent  circiilar  membrane  in  the  front  of  the 
eye,  which  also  becomes  duller.  There  is  excessive  flow  of 
tears,  and  great  intoleranc ;  of  light.  In  this  form  of  inflam- 
mation the  pain  is  more  intense,  and  is  not  confined  to  the 
ball  of  the  eye,  but  is  felt  in  the  surrounding  bones  of  the 
forehead  and  cheek. 

Treatment. — If  the  inflammation  be  very  acute,  it  will  be 
advisable  to  apply  three  or  four  leeches  on  the  temples,  and 
then  to  blister  either  in  that  situation,  or  behind  the  ear.  The 
following  aperient  should  be  given  at  once,  and  repeated  until 
it  acts:  Sulphate  of  Magnesia  (Epsom  salts),  2  drachms; 
powdered  nitrate  of  potash  (nitre),  10  grains;  infusion  of  senna, 
one-half  ounce;  peppermint  water,  one-half  ounce. 

The  following  mixture  should  be  taken  three  times  a  day, 
after  the  above  draught  has  acted  upon  the  bowels:  Iodide  of 
potassium,  40  grains;  bicarbonate  of  potash,  80  grains;  col- 
chicum  wine,  2  drachms;  water  to  make  8  ounces.  Two 
tablespoonfuls  for  a  dose  three  times  a  day. 

The  following  ointment  should  be  applied  round  the  eye, 
avoiding  the  raw  or  tender  surface  of  a  blister  or  leech-bites: 
Extract  of  belladonna,  80  grains;  prepared  lard,  i  ounce.  Rub 
together. 


324 


MEDICINAL. 


Inflammation  of  the  Cornea,  or  Transparent  Circu- 
lar Membrane  in  Front  of  the  Eye. — Symptoms. — This 
membrane  first  appears  slightly  hazy.  This  haziness  increases, 
and  the  membrane  becomes  slightly  opaque.  Minute  white 
specks  may  be  observed  on  the  membrane;  these,  after  a  time, 
prove  to  be  ulcers.  Someti!nes  a  yellow  spot  appears.  This 
is  a  small  quantity  of  matter  which  is  contained  between  the 
layers  of  the  membrane.  If  this  is  discharged  inside  the 
cornea,  it  falls  to  the  lower  edge,  and  may  be  seen  there  like  a 
yellow  crescent.  It  may,  however,  ulcerate  through  in  front, 
and  be  thus  discharged.  Ulcers  of  the  cornea,  when  healed, 
always  leaves  an  opaque  white  spot.  Sometimes  they  perfor- 
ate the  membrane,  and  thus  allow  of  the  escape  of  the  fluid 
which  is  contained  at  the  back  of  it.  The  eye  all  round  the 
cornea  is  bloodshot;  there  is  a  bright  scarlet  ring  close  round 
the  edge  of  the  cornea. 

Treatment. — This  should  be  much  the  same  as  recom- 
mended for  rheumatic  ophthalmia,  with  this  exception — instead 
of  the  iodide  of  potassium  mixture,  recommended  for  that 
disorder,  the  following  will  be  found  more  useful  in  this  case: 
Sulphate  of  quinine,  i6  grains;  dilute  sulphuric  acid,  i 
drachm;  syrup  of  orange  peel,  i  ounce;  water  to  make  8 
ounces.  Mix.  Two  tablespoonfuls  should  be  taken  three 
times  a  day. 

Inflammation  of  the  Iris,  or  Colored  Band  Round 
the  Pupil  of  the  Eye. — The  iris  is  a  muscle,  and  is  largely 
supplied  with  blood  by  numbers  of  minute  vessels,  and  there- 
fore very  liable  to  inflammation.  The  forms  of  inflammation 
which  attack  the  iris  may  by  divided  into  two  kinds,  ist,  that 
from  which  arises  after  injuries,  over-exertion  of  the  eyes, 
cold,  and  other  common  causes  of  inflammation.  This  is 
called  Idiopathic  Iritis.  2nd,  those  forms  which  are  caused  by 
the  poison  of  constitutional  diseases.  This  is  called  Specific 
Iritis. 

Symptoms. — The  symptoms  be  o.  diopathic  and  specific 
iritis  are  mainly  the  same,  with  exception— the  symptoms 
of  the  latter  kind  show  themselves  rather  more  slowly  than 
those  of  the  former.  There  is  a  change  of  color  in  the  iris 
itself,  causing  it  to  lose  its  brilliant  q',?pearance;  it  becomes 
muddy,  or  acquires  a  tint  which  is  f  n'o  ;d  by  the  mixture  of 
red  with  the  original  color.  There  is  loss  of  power  of  motion, 
whereby  the  sharp  outline  forming  the  pupil  is  destroyed  and 
becomes  irregular.  The  substance  of  the  iris  is  swollen,  there 
appear  little  brown  lumps  or  nodules  on  the  surface  of  it, 
p^id  these  sometimes  increase  in  size,  so  much  as  to  block  up 
^^e  pupil.    There  is  severe, pain  all   ound  the  ball  of  the  eye. 


MEDICINAL. 


323 


affecting  the  cheek  and  temple.  This  pain  becomes  worse  at 
night. 

Treatment. — Idiopathic  iritis:  Three  or  four  leeches 
should  be  applied  to  the  temple;  the  light  should  be  carefully 
excluded  by  means  of  a  shade  covering  the  eye;  perfect  rest 
of  the  eye  is  important.  The  patient  should  take  for  some 
little  time  a  low  diet  of  broth,^  bread,  and  gruel,  or  barley 
water. 

The  eyebrow  should  be  painted  with  extract  or  ointment 
of  belladonna. 

One  of  the  following  pills  should  be  taken  every  six  hours 
by  adults:  Calomel,  3  grains;  powdered  opium,  3  grains; 
confection  of  roses,  a  sufficient  quantity  to  make  a  small  mass, 
to  be  divided  into  six  pills.  The  effect  of  these  pills  on  the 
gums  should  be  carefully  watched. 

Dislocations. — The  difference  between  dislocations  and 
fractures  is  that  in  fracture  the  bone  is  broken,  while  in  dis- 
location it  is,  as  a  consequence  of  some  violence,  forced  from 
its  connection  with  the  neighboring  bones.  As  we  speak  of 
compound  fractures,  or  those  which  are  accompanied  by  a 
wound,  simple  fractures,  or  those  in  which  there  is  no  wound 
of  the  skinj,  so  in  dislocations,  these  may  be  either  simple  or 
compound. 

It  is  not  always  an  easy  matter  to  distinguish  between  a 
fracture  and  a  dislocation.  In  certain  forms  of  fracture,  there 
is  no  crepitation  or  grating  ot  the  ends  of  the  bones  to  be 
detected,  as  the  same  violence  which  breaks  the  bone  drives 
the  fragments  forcibly  together,  and  causes  them  to  become 
impacted,  or  fixed  together.  In  fractures  about  the  region  of 
a  joint,  the  crepitation  would  be  a  main  symptom  by  which  to 
distinguish  this  injury  from  dislocation.  Where  it  is  absent,  it 
is  almost  impossibl  ■  for  a  non-professional  person  to  come  to  a 
decision  as  to  the  real  nature  of  the  accident.  Should,  how- 
ever, surgical  as  distance  not  be  obtainable,  the  best  plan  to 
pursue  will  be  to  pull  steadily  at  the  injured  limb  until  it 
resumes  its  shapt  and  length.  By  this  means,  if  the  bones  be 
dislocated,  it  may  be  possible  to  reduce  the  dislocation,  and  if 
fractured,  it  may,  by  loosening  the  bones,  cause  the  distinctive 
sound  of  crepitation,  and  other  signs  of  fracture,  to  be  dis- 
tinguished. 

Dislocation  of  the  Jaw. — This  may  readily  be  detectea 
by  the  imbecile  appearance  it  gives  the  patient.  The  mouth 
is  fixed  wide  open,  and  the  saliva  runs  out  at  the  corners.  It 
is  impossible  to  close  the  mouth,  the  patient  making  ineffectual 
efforts  to  articulate. 

Treatment. — The  patient  should  be  seated  in  a  high- 


326 


MEDICINAL. 


backed  chair,  or  against  a  wall,  in  such  a  manner  that  his  head 
may  lean  against  the  back  of  the  chair,  or  the  wall.  The 
operator  should  tnen  wrap  a  couple  of  napkins  round  his 
thumbs,  one  on  each,  and  when  by  this  means  they  are  well 
protected,  he  should  ulace  them  as  far  back  along  the  jaw 
inside  the  mourh  as  he  can  reach.  He  should  then  press  with 
his  thumbs  downward  and  backwards,  and  at  the  same  time 
raise  the  chin  with  his  ringers.  The  bone  will  return  to  its 
place  with  a  snap.  The  advantage  of  having  wrapped  the 
thumbs  well  round  with  napkins  will  then  be  experienced;  for 
the  teeth  come  together  very  sharply;  and,  were  the  thumbs  not 
well  protected,  bites  of  a  severe  character  might  be  suffered. 
Another  method  pursued  for  the  reduction -of  this  dislocation 
is  to  place  a  couple  of  corks  between  the  back  teeth,  raising 
the  chin,  and  making  the  corks  act  as  a  fulcrum  between  the 
jaws. 

Dislocation  of  the  Shouldfe  Joint. — Th* .  may  be 
distinguished  by  the  evident  lengthening  of  the  arm  and  flat- 
tening of  the  shoulder.  If  compared  with  the  other  side  there 
will  be  found  a  dent,  or  depression,  just  tinder  the  point  of 
the  shoulder.  Frequently  the  roimd  head  of  the  arm-bone 
may  be  felt  in  the  armpit. 

Treatment. — The  patient  should  sit  on  the  ground  and 
lean  his  shoulder  against  a  sofa  or  couch;  the  operator  should 
mount  the  couch,  and,  having  removed  his  boot,  should  place 
his  foot  gently  on  the  patient's  injured  shoulder;  at  the  same 
time  he  should  raise  the  dislocated  arm  upwards,  gently 
increasing  the  pressure  made  by  his  foot  on  the  shoulder.  By 
these  means  the  bone  may  soon  be  felt  to  slip  into  the  socket 
with  a  jerk.  When  this  is  effected,  the  arm  should  be  gradu- 
ally restored  to  its  original  oosition,  and  there  fastened  by 
bandaging  for  about  a  week. 

Hip  Joint. — This  dislocation  may  be  recognized  by  the 
deformity  of  the  limb,  the  inability  to  stand  on  the  injured 
extremity,  and,  perhaps,  the  head  of  the  bone  may  be  detected 
out  of  its  place  under  the  skin. 

Treatment. — The  plan  to  be  pursued  is  to  place  the 
patient  on  his  back,  the  operator  taking  off  his  boot,  and 
placing  his  heel  between  the  patient's  thighs,  to  make  a  steady 
pull  at  the  foot  till  the  bone  slips  into  the  socket.  The  great 
obstacle  to  success  in  this  kind  of  proceeding,  is  the  muscular 
resistance  offered  by  the  patient  involuntarily.  To  overcome, 
or  rather  to  divert  this,  the  patient's  attention  should,  if  pos- 
sible, be  called  away  to  something  else,  or,  if  this  is  of  no 
avail,  ipecacuanha  should  be  given  in  doses  of  one-fourth  to 


MEDICINAL. 


327 


one  grain  every  quarter  of  an  hour.  By  its  nauseating  pro- 
perties it  debilitates  the  patient  and  relaxes  the  muscles. 

Compound  Dislocations. — These,  consisting  of  fractures 
also,  are,  of  course,  more  dangerous  than  simple  dislocations, 
and  are  rendered  very  serious  if  complicated  with  fracture. 

Treatment. — The  bones  should  be  replaced  as  nearly  as 
possible  in  their  natural  position,  as  in  the  case  of  simple  dislo- 
cation. Any  bleeding  should  be  stopped,  either  by  the  appli- 
cation of  cold  water,  or,  if  that  is  insufficient,  bleeding  arteries 
should  be  sought  and  tied.  (See  Haemorrhage.)  When  the 
bleeding  has  been  checked,  the  wound  should  be  searched  for 
splinters  of  bone,  which  should  be  removed  by  the  forceps. 
The  wound  should  then  be  dressed  and  splints  applied,  as 
recommended  under  CompcJund  Fractures. 

Dog  Bites. — These  are  very  much,  though  somewhat  un- 
necessarily, dreaded,  on  account  of  the  fear  which  exists  that 
they  may  be  followed  by  hydrophobia.  When  it  is  considered 
how  many  people  are  bitten  by  dogs,  and  how  few  people  have 
hydrophobia,  it  will  be  seen  of  what  groundless  nature  is  that 
fear. 

The  best  method  of  treatment  which  can  be  pursued  in  dog 
bites  is  to  make  a  free  application  of  lunar  caustic  to  the  bite. 

Hydrophobia. — Although,  as  above  stated,  hydrophobia  is 
excessively  rare,  its  occasional  occurrence  cannot  be  doubted; 
it  will  therefore  be  advisable  not  to  neglect  the  above  remedies, 
as  there  is  no  doubt  that  the  confidence  inspired  by  their  adop- 
tion soothes  alarm,  and  prevents  nervous  excitement  conse- 
quent on  fright  alone. 

Treatment. — Should  hydrophobia  come  on,  chloroform, 
Indian  hemp,  and  opium  are  the  only  means  that  offer  any 
chance  of  allaying  the  symptoms.  These  drugs  may,  in  such 
a  case,  be  given  in  larger  doses  and  at  shorter  intervals  than 
under  other  circumstances,  watching  carefully  their  effects. 
(For  doses,  see  List  of  Medicines.) 

Dropsy. — This  is  purely  a  symptom  of  disease  of  some 
internal  organ,  or  is  the  result  of  the  debility  and  deterioration 
of  the  blood  in  certain  eruptive  fevers.  As  its  nature  and 
treatment  occur  in  speaking  of  the  diseases  of  various  organs, 
it  is  unnecessary  to  speak  here  what  is  said  under  those  several 
headings. 

Drowning,  or  Suspended  Animation.— The  following  in- 
structions, compiled  by  the  Royal  National  Lifeboat  Institu- 
tion, are  the  result  of  a  wide  field  of  experience: 

Restora-tive  Treatment, — Send  immediately  for  medi- 


328 


MEDICINAL. 


cal  assistance,  blankets  and  dry  clothing,  but  proceed  to  treat 
the  patient  instantly,  on  the  spot,  in  the  open  air,  with  the  face 
•  downwards,  whether  on  shore  or  afloat;  exposing  the  face, 
neck,  and  chest  to  the  wind,  except  in  severe  weather,  and 
removing  all  tight  clothing  from  the  neck  and  chest,  especially 
the  braces.  The  points  to  be  aimed  at  are — first,  and  imme- 
diately, the  restoration  of  breathing;  and,  secondly,  after 
breathing  is  restored,  the  promotion  of  warmth  and  circula- 
tion. The  efforts  to  restore  breathing  must  be  commenced 
immediately  and  energetically,  and  persevered  in  for  one  or 
two  hours,  or  until  a  medical  man  has  pronounced  that  life  is 
extinct.  Efforts  to  promote  warmth  and  circulation,  beyond 
removing  the  wet  clothes  and  drying  the  skin,  must  not  be 
made  until  the  first  appearance  of  natural  breathing.  For  if 
the  circulation  of  the  blood  be  induced  before  breathing  has 
commenced,  the  restoration  of  life  will  be  endangered. 

To  Restore  Breathing. — Place  the  patient  on  the  floor 
or  ground,  with  the  face  downwards,  and  one  of  the  arms 
under  the  forehead,  in  which  position  all  fluids  will  more  readily 
escape  by  the  mouth,  and  the  tongue  itself  will  fall  forward, 
leaving  the  entrance  into  the  windpipe  free.  Assist  the  opera- 
tion by  wiping  and  cleansing  the  mouth. 

If  satisfactory  breathing  commences,  use  the  treatment  pre- 
scribed below  to  promote  warmth.  If  there  be  only  slight 
breathing,  or  no  breathing,  or  if  the  breathing  fail,  then,  to  ex- 
cite breathing,  turn  the  patient  well  and  instantly  on  the  side, 
supporting  the  head;  and  excite  the  nostrils  with  snuff,  harts- 
horn, and  smelling-salts,  or  tickle  the  throat  with  a  feather,  if 
they  are  at  hand.  Rub  the  chest  and  face  warm,  and  dash 
cold,  water,  or  cold  and  hot  water  alternately,  on  them.  If 
there  be  no  success,  lose  not  a  moment,  but  instantly — to  imi- 
tate breathing — replace  the  patient  on  the  face,  raising  and 
supporting  the  chest  well  on  folded  coat  or  other  article  of 
dress.  Turn  the  body  very  gently  on  the  side  and  a  little 
beyond,  and  then  briskly  on  the  face,  back  again;  repeating 
these  measures  cautiously,  efficiently,  and  persevei'ngly,  about 
fifteen  times  in  a  minute,  or  once  every  four  or  five  seconds, 
occasionally  varying  the  side.  On  each  occasion  that  the  body 
is  replaced  on  the  face,  make  uniform,  but  efficient,  pressure, 
with  brisk  movement  on  the  back  between  and  below  the 
shoulder-blades  or  bones  on  each  side,  removing  the  pressure 
immediately  before  turning  the  body  on  the  side.  During  the 
whole  operation,  let  one  person  attend  solely  to  the  movements 
of  the  head  and  of  the  arm  placed  under  it.  Whilst  the  above 
operations  are  being  proceeded  with,  dry  the  hands  and  feet, 
and  as  soon  as  dry  clothing  or  blankets  can  be  procured,  strip 
the  body,  and  cover,  or  gradually  reclothe,  it,  but  taking  care 
not  to  interfere  with  the  efforts  to  restore  breathing. 


MEDICINAL. 


Should  these  efforts  not  prove  successful,  m  the  course  of 
from  two  to  five  minutes,  proceed  to  imitate  breathing  by  Dr. 
Silvester's  method,  recommended  by  the  Royal  Humane  So- 
ciety, as  follows:  Place  the  patient  on  the  back  on  a  flat  sur- 
face, inclined  a  little  upwards  from  the  feet;  raise  and  support 
the  head  and  shoulders  on  a  small,  firm  cushion  or  folding  arti- 
cle of  dress  placed  under  the  shoulder-blades.  Draw  forward 
the  patient's  tongue,  and  keep  it  projecting  beyond  the  lips — 
an  elastic  band  over  the  tongue  and  under  the  chin  will  answer 
this  purpose,  or  a  piece  of  string  or  tape  may  be  tied  round 
them,  or  by  raising  the  lower  jaw  the  teeth  may  be  made  to 
retain  the  tongue  in  that  position.  Remove  all  tight  clothing 
from  above  the  neck  and  chest,  especially  the  braces.  To  imi- 
tate the  movement  of  breathing:  Standing  at  the  patient's 
head,  grasp  the  arms  just  above  the  elbows,  and  draw  the  arms 
gently  and  steadily  upwards  above  the  head,  and  keep  them 
stretched  upwards  for  two  seconds.  (By  this  means  air  is 
drawn  into  the  lungs).  Then  turn  down  the  patient's  a^ms  and 
press  them  gently  and  firmly  for  two  seconds  against  the  sides 
of  the  chest.  (By  this  means  air  is  pressed  out  of  the  lungs.) 
Repeat  these  measures  alternately,  deliberately,  and  persever- 
ingly,  about  fifteen  times  a  minute  until  a  spontaneous  effor. 
to  respire  is  perceived,  immediately  upon  which  cease  to  imitate 
the  movements  of  breathing,  and  proceed  to  induce  circulation 
and  warmth. 

Treatment  after  Natural  Breathing  has  been  Re- 
stored.— Commence  rubbing  the  limbs  upward,  with  firm, 
grasping  pressure  and  energy,  using  handkerchiefs,  flannels, 
etc.  (By  this  measure  the  blood  is  propelled  along  the  veins 
towards  the  heart.)  The  friction  must  be  continued  under  the 
body  by  the  application  of  hot  flannels,  bottles,  or  bladders  of 
hot  water,  heated  bricks,  etc.,  to  the  pit  of  the  stomach,  the 
armpits,  between  the  thighs,  and  to  the  soles  of  the  feet.  If 
the  patient  has  been  carried  to  a  house  after  respiration  has 
been  restored,  be  careful  to  let  the  air  play  freely  about  the 
room.  On  the  restoration  of  life,  a  teaspoonful  of  warm  water 
should  be  given;  and  then,  if  the  power  of  swallowing  have 
returned,  small  quantities  of  wine,  warm  brandy  and  water,  or 
coflee,  should  be  administered.  The  patient  should  be  kept 
in  bed,  and  a  disposition  to  sleep  encouraged. 

Appearances  which  Generally  Accompany  Death. — 
Breathing  and  heart's  action  cease  entirely;  the  eyelids  are 
generally  half  closed,  the  pupils  dilated,  the  jaws  clinched,  the 
fingers  semi-contracted,  the  tongue  approaches  to  the  under 
edges  of  the  lips,  and  these,  as  well  as  the  nostrils,  are  covered 
with  a  frothy  mucus.  Coldness  and  pallor  of  surface  in- 
cceases. 


330 


MEDICINAL. 


Cautions. — Prevent  unnecessary  crowding  of  persons 
round  the  body,  especially  if  in  an  apartment.  Avoid  rough 
usage,  and  do  not  allow  the  body  to  remain  on  the  back,  unless 
the  tongue  is  secured.  Under  no  circumstances  hold  the  body 
up  by  the  feet.  On  no  account  place  the  body  in  a  warm  bath 
unless  under  medical  direction,  and  even  then  it  should  only 
be  employed  as  a  momentary  excitant. 

Dysentery,  Bloody  Flux —This  is  an  inflammation  of  the 
larger  and  lower  intestine,  more  commonly  met  with  in  hot  and 
unhealthy  climates,  and  on  board  of  ships.  It  is  ushered  in 
with  almost  incessant  desire  to  go  to  stool.  The  motions,  hard 
and  lumpy  at  first,  become  little  more  than  blood  and  mucus, 
and  are  voided  with  painful  straining.  The  pulse  is  rapid  and 
feeble,  the  skin  hot,  the  countenance  anxious,  the  patient  rest- 
less. In  the  worst  cases  the  disease  becomes  chronic,  and  the 
patient  is  worn  out  by  the  pain  and  fever,  or  sinks  rapidly  into 
a  state  of  collapse. 

Treatment. — A  condition  essential  to  the  success  of  treat- 
ment is  the  removal  of  the  patient,  if  possible,  from  the  sphere 
of  morbid  influences  that  have  predisposed  him  to  the  disease. 
Hence  the  importance  of  removal  to  a  healthy  situation,  at  the 
same  time  that  the  strictest  care  and  temperance  in  mode  of  life 
be  observed,  and  the  protection  of  the  surface  of  the  body  by 
warm  flannel  clothing.  The  early  and  acute  symptoms  may 
be  subdued  by  hot  baths,  hot  fomentations,  and  turpentine 
stupes  to  the  abdomen.  Half  an  ounce  of  castor  oil  should  be 
given,  and  after  it  has  acted  and  cleared  away  any  hard  motions, 
five  grains  of  Dover's  powder  should  be  taken  every  four  or 
six  hours,  according  to  the  urgency  of  the  case;  with  two 
grains  of  mercury  and  chalk  if  the  motions  still  contain  lumps 
of  hardened  faeces.  The  painful  straining  at  stool  is  relieved 
by  the  injection  into  the  bowel  of  twenty  drops  of  laudanum 
mixed  in  a  wineglassful  of  cold  gruel  or  stajch.  A  gentle 
aperient  at  the  end  of  a  few  days  will  assist  the  above  remedies 
by  removing  morbid  secretion  and  bloody  mucus.  A  nourish- 
ing but  light  diet  should  be  taken,  avoiding  all  hard  substances, 
and  for  sometime  avoiding  solids  of  any  kind  until  the  healthy 
action  of  the  intestines  is  restored. 

The  chronic  form  of  the  disease  requires  the  continual  use 
of  metallic  astringents  with  opium — e.  g..  Sulphate  of  copper, 
3  grains;  powdered  opium,  2  grains;  bread  crumbs,  sufiicient 
to  form  a  small  mass.  To  be  divided  into  six  pills,  one  to  be 
taken  every  six  hours.  Or:  Acetate  of  lead,  12  grains;  pow- 
dered opium,  2  grains.  Made  into  pills  in  the  same  way,  and 
one  to  be  taken  every  six  hours. 

Ear-ache. — Symptoms. —  Deafness,  pain  and  noise  in  the 


I  MEDICINAL.  331 

ear,  are  ofteij  ^i^roduced  by  the  mere  accumulation  of  wax  in 
the  ear. . 

Treatment. — It  will  geneially  suffice  to  clear  out  the  pas- 
sage by  syringing.  A  large  syringe  and  plenty  of  water  should 
be  used.  If  not  relieved  in  this  way,  the  application  of 
repeated  mustard  plasters  behii  d  the  ears  will  have  a  good 
effect. 

Ear,  Inflammation  in. — In  In-i  s^rnal  Ear. — Inflammation 
in  the  ear  will  be  inferred  from  the  occurrence  of  a  severe,  dull 
pain  in  the  head,  where  the  ear  i^  placed,  accompanied  with 
confusion  or  loss  of  hearing,  aconJderable  degree  of  fever, 
and  even  of  delirium,  if  the  inflam  nation  be  seated  in  the 
internal  ear. 

Treatment. — This,  in  the  first  v.ase,  should  be  active — 
e.  g.,  six  or  eight  leeches  should  be  applied  behind  the  ear,  fol- 
lowed by  hot  poultices  or  fomentations.  Brisk  purgation 
should  be  adopted,  while  at  the  same  time  pain  may  be  relieved 
by  opiates  taken  internally. 

Inflammation  in  the  passage  should  be  treated  by  poultic- 
ing, and  a  few  drops  of  laudanum  in  the  passage. 

Epilepsy — Consists  in  the  concurrence  of  the  sudden  loss 
of  consciousness,  with  more  or  less  convulsive  movement  of 
the  limbs.  In  proportion  as  the  two  are  slight,  and  the  con- 
vulsion wanting,  the  disease  has  been  divided  into  two  forms, 
called  by  French  writers  the  petit  mal  and  the  grand  mal. 

The  grand  mal,  the  full  epileptic  fit,  is  the  sudden  loss  of 
consciousness  and  of  muscular  power,  so  that,  with  a  shriek, 
the  patient  falls  to  the  ground  senseless,  and  is  violently  con- 
vulsed in  the  limbs,  with  great  distortion  of  the  countenance, 
lividity  of  the  face,  frothing  at  the  mouth,  the  eyes  staring  and 
pupils  large,  and  not  answering  to  the  stimulus  of  light,  the 
breathing  labored,  appears  even  to  be  suspended,  while  the 
heart  beating  so  tumultuously  that  the  pulse  cannot  be  counted. 
In  consequence  of  the  tongue  bemg  protruded,  it  is  bitten  in 
the  violent,  convulsive  movements  of  the  jaws.  The  excretions 
often  pass  involuntarily.  This,  the  full  fit,  seldom  lasts  longer 
than  a  few  minutes.  When  it  passed  off  it  leaves  the  patient  in 
a  drowsy  state,  in  which  he  may  remain  for  several  hours.  The 
fit  may  recur  during  this  sleeping  state. 

The  slighter  form  frequently  consists  of  little  more  than  a 
slight  and  rapidly  passing  condition  of  unconsciousness  or 
mental  confusion,  with  a  varying  degree  of  'want  of  muscular 
power,  so  that  there  may  be  some  unsteadiness  of  gait  or 
imperfection  of  vision,  and  numbness  of  parts  of  the  limbs. 
This  form  usually  passes  away  in  a  few  seconds,  and  may  not 
well  be  perceptible  to  those  around,  the  patient  himself  being 
scarcely  aware  that  anything  has  been  amiss  with  him. 


332 


MEDICINAL. 


Symptoms. — There  are  certain,  or  rather  they  should  be 
called  uncertain,  premonitory  symptoms  that  sometimes  usher 
in  an  attack  of  epilepsy.  The  most  known  of  these  is  a  pecul- 
iar and  indescribable  sensation,  originating  in  the  extremities 
and  passing  up  towards  the  head;  th.is  has  been  termed  the 
"  epileptic  aura,"  or  vapor.  Other  indefinite  derangements, 
referred  to  the  nervous  system,  frequently  precede  the  fit;  but, 
in  by  far  the  majority  of  cases,  the  fit  is  sudden  and  without 
warning  of  any  kind.    A  great  many  fits  may  occur  daily. 

Epileptic  fits  are  somewhat  difficult  sometimes  to  distinguish 
from  hysterical  fits,  and  from  the  convulsive  movements  of 
apoplexy.  In  the  former  case  th^  diagnosis  may  be  made  by 
considering  the  history  of  the  case,  and  the  absence  or  pres- 
ence of  hysterical  laughing  and  crying.  From  apoplexy  it  may 
be  distinguished  s  metimes  by  the  dilated  state  of  the  pupils 
in  epilepsy,  and  by  the  profound  snoring  and  paralysis  that 
commonly  attend  apoplexy. 

TREA«rMENT. —  Protcct  the  patient  during  the  fit  from 
injuring  himself.  Loosen  the  dress  around  the  neck  and  waist, 
and  place  him  on  a  bed  or  couch,  with  the  head  and  shoulders 
slightly  raised.  Sprinkle  the  head  and  face  with  cold  water. 
It  is  in  the  intervals  of  the  fits  that  curative  or  preventive  treat- 
ment must  be  pursued.  The  exciting  causes  of  dentition, 
wor^  . constipation,  intemperance,  indulgence  of  passions,  etc., 
should  be  sedulously  avoided  or  remedied.  Tonics  may  be 
given,  and  every  measure  that  can  improve  the  general  health 
should  be  put  in  force. 

Fainting. — Swooning  occurs  generally  from  sudden  shock, 
or  from  large  and  sud  n  loss  of  blood,  or  any  other  cause  of 
depression,  mental  or  bodily,  such  as  profuse  diarrhoea  and 
affections  of  the  heart. 

Treatment. — The  patient  should  be  laid  flat  on  a  couch 
or  on  the  ground,  with  the  head  as  low  as  possible;  the  face 
should  be  sprinkled  or  dashed  with  cold  water,  free  access  of 
fresh  air  being  secured.  If  able  to  swallow,  let  some  stimulants 
be  given,  such  as  a  small  quantity  of  wine,  brandy,  or  spirits  of 
salvolatile,  and  apply  strong  smelling  salts  to  the  nostrils. 

Fractures. —  These  are,  for  convenience  of  description, 
divided  into  several  kinds. 

1.  Simple  Fracture. — The  bone  being  merely  broken  in 
one  place,  without  any  wound  of  the  skin  at  the  seat  of  the 
fracture. 

2.  Compound  Fractures — In  which,  over  and  above  the 
fracture  of  the  bone,  there  is  a  wound  in  the  skin,  through 
which,  perhaps,  a  portion  of  the  broken  bone  may  be  forced. 


MEDICINAL. 


333 


3.  Comminuted  Fracture. — The  bone  being  broken  into 
several  pieces. 

4.  Compound  Comminuted  Fractures. — The  bone  not 
only  being  broken  into  several  pieces,  but  a  wound  also  exist- 
ing in  connection  with  the  fracture. 

When  a  severe  accident  happens  to  a  limb,  it  is  often  diffi- 
cult to  say  what  is  its  exact  nature — whether  a  bone  is  broken 
or  bent,  the  joint  sprained,  or  the  bone  dislocated.  The  fol- 
lowing few  points  may  assist  in  the  detection  of  fracture,  if  it 
exist: 

Deformity. — This,  with  shortening  of  the  limb,  is  some- 
times so  obvious  that  there  can  be  no  mistake,  as,  when  the 
arm  is  so  broken  that  its  firmness  is  lost  and  the  broken  por- 
tions move  on  each  other.  Or  when  the  leg  is  broken,  the 
fracture  is  generally  rendered  evident  by  the  outline  of  the 
shin  bone.  In  the  latter  case,  also,  as  in  the  case  of  the  frac- 
ture of  the  thigh-bone,  if  the  patient  be  laid  on  his  back  the 
foot  of  the  broken  limb  will  be  seen  to  be  wanting  its  support, 
and  will  fall  to  one  side  or  the  other.  The  loss  of  power  over 
the  limb  will  also  be  some  guide,  though  this  will  be  noticed 
also  in  dislocations. 

If,  however,  the  limb  supposed  to  have  sustained  a  fracture 
be  carefully  taken  hold  of  by  both  hands  and  gently  moved 
about,  it  will,  if  broken,  be  found  to  give  way  at  some  one 
point,  where  also  what  is  technically  termed  crepitus,  or  grat- 
ing, of  the  broken  ends  of  the  bone  may  be  felt. 

General  Treatment  of  Fractures. —  The  one  most 
important  point  in  the  treatment  of  broken  bones  is  to  secure 
absolute  rest  of  the  member  to  which  the  fracture  may  have 
happened.  The  utmost  care  is  required  in  removing  the 
patient  from  the  spot  where  the  accident  has  occurred  to  his 
bed,  or  more  harm  may  be  done  in  the  removal  than  was  done  in 
the  first  instance.  From  a  simple  fracture  the  injury  may 
become  compound,  or  even  comminuted,  if  care  and  gentle 
handling  be  overlooked.  In  all  cases  the  bones  should  be 
brought  as  nearly  as  possible  into  their  natural  relative  posi- 
tions. This  is  called  "setting"  the  bone.  "Setting"  the  bone 
is  effected  by  one  person  steadying  the  portion  of  the  limb 
attached  to  the  body,  while  a  second  person  firmly  but 
gently  pulls  on  the  other  end  until  it  resumes  its  proper 
position.  The  difficulty  of  effecting  this  will  depend  much 
upon  the  direction  in  which  the  bone  is  broken,  whether  trans- 
versely or  obliquely. 

Splints. — This  being  done,  the  next  thing  is  to  take  means 


334 


MEDICINAL. 


for  keeping  them  m  position.  This  is  to  be  effec*:ed  by  a 
"splint"  of  some  kind.  Where  proper  splints,  made  by  surgi- 
cal instrument  makers,  cannot  be  procured,  there  ^ire  many 
things  often  at  hand  which  may  be  improvised  in^-o  what  is 
wanted.  Thus,  long,  straight  straws,  placed  and  bandaged  on, 
side  by  side,  will  form  a  clean  and  handy  splint.  Pieces  of 
straight  wood,  cut  to  proper  length  and  shape,  and  covered 
with  a  soft  pad;  pasteboard,  or  any  other  stiff  material,  fastened 
on  with  bandages,  not  too  tightly.  When  the  ends  of  the  bone 
in  a  simple  fracture  are  easily  set  into  their  normal  positions,  a 
good  and  ready  splint  may  be  made  out  of  plaster  of  Paris,  or 
gum  and  chalk,  or  white  of  egg  and  flour.  Either  of  these  two 
last  being  spread  upon  strips  of  rag,  and  several  strips  laid 
one  over  the  other,  will  soon  dry  into  a  case  as  hard  as  board, 
and  from  which  it  may  not  be  necessary  to  remove  the  limb 
until  the  cure  is  complete.  Before  putting  this  or  any  other' 
form  of  splint  on  the  broken  limb,  the  skin  should  be  well 
washed  with  warm  soap  and  water. 

If  the  fracture  be  compound,  a  portion  oi  the  bandage  must 
be  so  arranged  as  to  allow  of  water  dressing  and  the  drainage 
of  discharges.  In  the  case  of  comminuted  compound  frac- 
tures, if  any  pieces  of  loose  broken  bone  be  visible,  they  should 
at  once  be  removed  by  the  help  of  forceps.  Diluted  Condy's 
fluid,  or  carbolic  acid  and  oil  (one  part  of  acid  to  twenty-eight 
of  oil),  will  be  found  of  great  use  in  dressing  compound  frac- 
tures, as  they  destroy  the  injurious  effects  and  foetid  odor  of 
the  discharge. 

Arm  Bones. — ^If  both  bones  be  broken,  a  splint  and  band* 
age  as  follows:  Care  must  be  taker 
that  the  palm  of  the  hand  is  flat  U 
the  chest,  with  the  thumb  uppermost 
Or  it  may  be  put  up  in  strips  of 
linen  ^  thickly  smeared  with  a  paint 
of  chalk  and  gum,  or  eggs  and  flour. 
Unless  severe  pain  occur  the  band- 
age need  not  be  removed  under  four 
weeks.  A  handkerchief,  adjusted  as 
a  sling,  should  support  the  arm. 

If  one  bone  of  the  arm  only  be 
broken,  the  other  bone  will  act,  in 
some  measure,  as  a  splint  to  keep  the 
broken  bone  in  its  position. 


MEDICINAL. 


335 


If  the  upper  or  large  bone  of  the  arm  be  broken,  the  lower 
arm,  from  the  elbow,  should  be 
supported  in  a  sling;  or  the 
shaft  of  the  bone  being  bound 
by  two  or  four  splints,  may  be 
bandaged  to  the  side  of  the 
body,  as  shown  in  the  cut. 

Fracture  of  Arm  Above  the  Elbow. — This  can  gener- 
ally be  recognized  by  the  deformity  which  it  produces.  The 
bone  should  be  placed  in  its  proper  position  in  the  following 
manner:  One  person  should  steady  the  shoulder  while  another 
person  should  firmly  draw  the  elbow  downwards,  until  the 

arm  is  straightened.  When  this  result 
is  obtained,  the  bones  should  be  kept 
in  their  proper  position  by  means  of 
four  splints,which  should  be  well  pad- 
ded and  applied  round  the  arm;  these 
should  be  firmly  fastened  with  a  cou- 
ple of  straps,  or  bands  of  adhesive 
plaster.  Before  the  splints  are  appli- 
ed, the  arm  should  be  well  washed 
with  soap  and  water,  and  dusted  with 
powdered  starch  or  oxide  of  zinc. 
It  is  advisable  not  to  put  the  splints 
on  too  tight  at  first,  in  order  to 
allow  for  swelling.  They  may  be 
tightened  after  a  day  or  so.  Frac- 
tures of  this  bone  require  the  splints 
to  be  kept  on  for  six  weeks. 

Fracture  of  the  Arm  Below  the  Elbow,  or  Forearm. 
— Both  the  bones  of  the  forearm  are  generally  broken  to- 
gether; but  it  sometimes  happens  that  only  one  of  them  is 
broken.  In  this  case  it  is  not  always  easy  to  discern  the 
nature  of  the  accident,  as  the  uninjured  bone  will  act  as  a  splint 
to  the  other,  and  help  to  disguise  the  ordinary  symptoms  o/ 
fracture.  Crepitation,  may,  however,  generally  be  detected  by 
taking  in  one  hand  the  arm  at  or  below  the  elbow,  and  gently 
rotating  the  hand  on  the  arm.  The  bones,  if  displaced, 
should  be  set,  that  is,  replaced  in  their  proper  position,  by 
gently  drawing  the  hand  in  a  straight  line  from  the  elbow, 
which,  for  that  purpose,  should  be  held  by  an  assistant.  When 
the  bones  are  set,  the  arm  should  be  well  washed  with  soap 
and  water,  and  dusted  with  powdered  starch  or  oxide  of  zinc. 
Two  well  padded  splints  should  then  be  applied  on  each  side 
of  the  arm,  and  strapped  down  with  plaster.  After  this,  the 
whole  arm  should    e  placed  in  a  sling,  taking        that  it  is 


336  MEDICINAL. 

always  carried  with  the  palm  of  the  hand  towards  the  bo  .ly, 
that  is,  with  the  thumb  uppermost.  The  reason  of  this  is  that, 
in  that  position  the  two  bones  are  furthest  apart,  and  there  is 
no  danger  of  the  wrong  bones  uniting.  The  splints  should 
not  be  too  tight  to  begin  with,,  as  the  arm  will  swell  a  little  at 
first;  they  should,  however,  be  gradually  tightened  as  the 
swelling  subsides.  The  most  common  fracture  in  this  region 
occurs  just  above  the  wrist,  and  in  this  the  deformity  is  very 
great. 

The  splints  in  fractures  of  both  bones  of  the  forearm 
should  not  be  removed  under  five  weeks;  if,  however,  only 
one  bone  is  broken,  four  weeks  will  suffice. 


Fractures  of  the  Fingers  and  Hands. — When  any  of 
the  bones  of  the  fingers  are  broken,  they  are  best  treated  by 
placing  the  whole  hand,  sandwich  fashion,  between  two  well 
padded  splints,  strapping  them  together  by  means  of  leather 
straps  or  adhesive  plaster.  When  the  bones  in  the  middle  of 
the  palm  of  the  hand  are  broken,  the  patient  should  be  made 
to  grasp  a  ball  of  tow,  or  cotton-wool,  ahd  the  hand  should  be 
bandaged  in  that  position;  but  if  either  of  the  outside  bones 
are  broken,  the  hand  should  be  put  up  as  described  under 
"  Broken  Fingers." 

Fractures  of  the  Thigh. — These  may  be  recognized 
by  the  great  deformity,  the  limb  beii^g  generally  shortened, 
the  inability  of  the  patient  to  stand  on  the  injured  leg,  and 
the  unnatural  mobility  of  the  limb.  The  proper  treatment  of 
fracture  of  this  bone  can  scarcely  be  efficiently  applied  by  a 
non-professional  person. 

Fracture  of  Leg  Below  the  Knee. — In  this  region 
there  are  two  bones;  one,  which  is  commonly  called  the  shin- 
bone,  may  be  distinctly  felt  down  the  front  of  the  leg,  and  for 
about  an  inch  on  the  inside  of  the  leg.  The  other,  which  is 
much  smaller,  is  on  the  outside  of  the  leg,  and  forms  the  outer 
ankle.  It  can  only  be  felt  distinctly  in  two  spots,  the  one  where 
it  forms  the  prominence  of  the  ankle,  and  the  other  where  it  is 
attached,  just  below  the  knee-joint.  In  the  intermediate 
space  it  is  embedded  in  the  muscles,  and,  except  with  pereons 
of  exceptionally  small  calves,  cannot  be  detected.  For  tbe 
above  reasons  it  will  be  seen  that  fractures  of  this  bone  are  ta* 
more  difficult  to  detect  than  are  fractures  of  the  shin  bonj. 
whilst  fractures  of   both  bones  are  comparatively  easy  oi 


MEDICINAL. 


337 


detection  from  the  deformity  they  cause.  In  fractures  ©£  both 
bones,  or  of  the  shin-bone  alone,  the  patient  should  be  placed 
in  bed  on  his  back,  with  the  broken  leg  supported  upon  a  pil- 
low, and  should  remain  so  until  any  swelling  of  the  leg  has 
gone  down.  If  only  the  outer,  or  smaller,  bone  is  broken,  a 
few  days  rest  will  allow  of  the  application  of  egg  and  flour,  or 
gum  and  chalk  bandage. 

The  larger  bone,  or  both,  being  broken,  a  well  padded 
splint  may  be  applied  up  each  side  of  the  leg,  extending  to  the 
foot,  and  bound  on  with  a  calico  bandage,  or  by  leather 
straps.  The  splint  on  the  outer  side  must  be  cut  away  so  as 
not  to  exert  undue  pressure  on  the  ankle  bone.  A  cross-piece 
may  be  fixed  so  as  to  support  the  sole  of  the  foot  at  a  right 
angle  to  the  leg,  by  means  of  a  few  turns  of  bandage.  Before 
the  splints  are  finally  bandaged  on,  care  must  be  taken  that  the 
bones  of  the  leg  are  placed  in  a  straight  position,  and  as  nearly 
as  possible  to  their  natural  position.  This  may  be  judged  of 
by  comparing  the  relative  positions  of  the  great  toes.  ,The 
setting  of  the  bones  may  be  effected  by  an  assistant  holding 
the  thigh  steady,  while  firm  but  gentle  extension  is  made  from 
the  foot.  If  there  be  no  displacement  of  the  broken  bones, 
the  use  of  starch  and  egg,  or  gum  and  chalk  bandages  will 
give  a  firm  support  to  the  limb. 


Fracture  of  the  Knee  Gap. — This  may  be  distinctly 
felt  over  the  knee  joint  by  the  space  between  the  broken  edges, 
and  by  the  loss  of  power  in  extending  the  leg. 

Treatment. — The  limb  should  be  put  quite  straight,  and 
raised  on  a  pillow.  The  patient  should  keep  on  his  back.  By 
these  means  the  two  portions  of  t\it  bones  will  be  brought 
as  near  to  each  other  as  possible.  There  will  be  great  swelling 
of  the  part,  which  should  be  treated  with  cold  water  dressing. 
When  this  has  subsided,  two  handkerchiefs  should  be  placed 
round  the  leg,  one  above  the  upper  fragment,  and  the  other 
below  the  lower  one,  and  these  should  be  connected  by  pieces 
of  tape.  The  handkerchiefs"  may  be  gradually  drawn  nearer 
and  nearer  together.  The  nearer  they  approach  each  other, 
the  nearer  the  two  fragments  will  come  together,  and  the  pieces 
will  be  firmly  knit  together.     This  position  and  bandaging 

22 


338 


MEDICINAL. 


should  be  maintained  for  a  month,  at  the  end  of  which  time 
the  patient  should  be  allowed  to  move  the  limb  gently  until  he 
regains  the  use  of  the  limb. 

Broken  Ribs. — The  best  method  of  detection  of  this 
injury  is  to  place  the  hand  over  the  painful  spot,  and  to  make 
the  patient  breathe  as  deeply  as  possible.  By  this  means  crepi- 
tation or  grating  caused  by  the  rubbing  of  the  fractured  ends 
of  the  bone  together,  may  be  sometimes  detected;  but  as  it  is 
by  no  means  certain  that  this  can  be  always  detected,  and  as  it 
is  the  only  sign  by  which  a  broken  rib  can  absolutely  be 
detected,  it  will  be  advisable  to  treat  in  all  cases  of  doubt  as  if 
there  were  a  fracture. 

Treatment. — The  treatment  of  broken  ribs  consists  main- 
ly in  procuring  rest  for  the  ribs.  This  is  done  by  firmly  band- 
aging with  a  calico  bandage,  three  or  four  inches  wide,  the 
entire  chest,  so  as  to  diminish  the  movement  of  the  ribs  in 
breathing.  The  patient  should  be  kept  in  bed  quietly  on  his 
back  for  a  few  days  after  the  accident.  Any  pain  should  be 
allayed  by  Dover's  powder  or  tincture  of  opium.  If  severe 
pain  or  distress  of  breathing  come  on,  it  probably  results  from 
pleurisy. 

Broken  Collar-bone. — When  this  bone  is  broken  the 
patient  cannot  raise  his  arm  without  pain.  The  arm  drops,  and 
the  patient  supports  it  with  the  other  hand;  the  shoulder  also 
drops  forward  and  inwards.  On  feeling  gently  along  the  col- 
lar-bone, comparing  it  at  the  same  time  with  the  same  bone  on 
the  opposite  side,  the  inequality  of  line  at  the  point  of  fracture 
may  often  be  detected. 

Treatment. — The  method  of  treatment  to  be  pursued  is 
as  follows:  The  shoulder  should 
be  raised  and  pressed  gently 
backward;  a  pad  should  be  plac- 
ed in  the  armpit.  This  pad 
should  be  about  two  inches  thick, 
and  is  best  made  with  a  pair 
of  stockings  rolled  up.  A  figure- 
of-eight  bandage  should  then  be 
applied,  as  in  the  figure.  The 
arm  on  the  injured  sid^  should 
he  bound  to  the  side  with  an- 
other bandage,  and  the  hand  and 
forearm  placed  in  a  sling.  This 
bone  should  be  kept  in  this  po- 
sition for  four  weeks,  the  band- 
age not  being  moved  during 
that  time,  unless  they  slip  or 
loosen,  in  which  case  they  should 
be  carefully  tightened 


MEDICINAL. 


339. 


Bones  of  the  Nose. — The  broken  fragments  should  be 
replaced  as  near  as  possible  in  their  proper  position.  This  may- 
be conveniently  done  by  raising  them  from  the  inside  by  means 
of  a  probe.  If  the  fracture  is  compound — that  is  to  say,  if 
there  is  a  wound  communicating  with  the  broken  bones — this 
should  be  searched  for  splinters  of  bone,  which  should  be 
removed  by  means  of  the  forceps.    Then  apply  water  dressing. 

Compound  Fractures. — These  are  fractures  in  which 
there  is  a  wound  communicating  with  the  broken  bone.  In 
cases  of  this  kind  the  fractured  limb  after  being  set  should  not 
be  encased  entirely  with  splints,  but  a  space  should  be  left  for 
dressing  the  wound,  which  should  be  done  as  follows:  If  there 
are  any  pieces  of  bone  loose,  or  nearly  so,  in  the  wound,  they 
should  be  removed  by  means  of  the  forceps.  The  wound 
should  then  be  dressed  with  a  piece  of  soft  linen  rag  steeped 
in  the  following  mixture:  Carbolic  acid,  liquified  by  heat,  50 
minims;  olive  oil  to  4  fluid  ounces;  shake  up,  and  mix  thor- 
oughly. This  rag  should  be  applied  in  such  a  manner  as  to 
exclude  all  bubbles  of  air;  the  best  way  to  do  this  is  to  cut  the 
rag  square  and  large  enough  to  cover  the  entire  wound — it  does 
not  signify  if  it  overlaps  the  edges  of  the  wound;  soak  it  in  oil, 
and  then  take  hold  of  two  of  the  corners  of  it  and  draw  it 
slowly  over  the  wound  until  it  is  covered.  Any  stray  bubbles 
of  air  which  may  remain  from  the  inequality  of  the  surface  of 
the  wound  should  be  gently  pressed  out  by  the  fingers.  This 
dressing  should  be  changed  every  four  or  six  hours.  The  limb 
should  be  kept  cool. 

The  patient's  health  should  be  carefully  watched,  as  in  these 
cases  fever  very  often  comes  on.  Should  there  be  any  shiver- 
ing, an  aperient  should  be  given.  Thirst  should  be  relieved  by 
iced  lemonade  or  soda-water,  and  a  saline  draught  should  be 
taken  about  three  times  a  day.  The  following  will  be  found 
most  useful:  Take  of  solution  of  acetate  of  ammonia,  i 
drachm;  sweet  spirits  of  nitre,  20  minims:  water  to  i  fluid 
ounce.  Mix.  A  compound  fracture  is  always  longer  in 
recovering  than  a  simple  one,  the  process  of  restoration  some- 
times extending  over  many  months,  through  the  frequent 
falling  ofl"  of  small  fragments  of  bone,  each  of  which  will  keep 
up  a  discharge  of  matter  until  it  is  removed,  either  by  the  use 
of  the  forceps,  or  by  the  extrusion  of  the  pus. 

Ganglion. — Symptoms. — A  swelling  upon  one  of  the  joints, 
most  frequently  met  with  on  the  back  of  the  wrist.  Its  seat  is 
the  sheath  of  the  tendons. 

Treatment. — Hard,  steady  pressure  should  be  made  upon 
it  with  the  thumb  of  the  operator's  hand,  that  holds  the  arm 
firmly  at  the  same  time.    If  the  pressure  be  made  hard  enough. 


340  MEDICINAL. 

and  kept  up  long  enough,  the  tumor  will  generally  burst  and 
the  fluid  be  dispersed.  A  tight  bandage  should  be  applied 
immediately  afterwards  and  kept  on  a  few  days.  Sometimes, 
if  the  ganglion  be  small,  it  will  give  way  under  a  smart,  sharp 
blow  with  a  book. 

Goitre.— Derbyshire  Neck.  —  Bronchocele.  —  Symptoms. — 
Peculiar  enlargement  of  a  gland  that  is  situated  at  the  front  and 
sides  of  the  neck.  The  swelling,  at  first  slight,  and  only 
amounting  to  a  trifling  degree  of  fulness,  is  prone  to  increase 
rapidly,  and  to  cause  inconvenience  in  breathing,  as  well  as 
considerable  disfigurement  by  its  bulk. 

Treatment. — The  treatment  consists  in  the  amendment  of 
the  general  health,  by  removal  from  any  locality  where  the 
malady  is  known  to  prevail,  or  by  remedies  directed  to  correct 
irregularities  of  menstruation,  to  which  also  it  is  sometimes 
attributable.  The  best  medicinal  agents  dre  iodine  and  steel, 
alone,  or  in  their  various  forms  of  combination,  with  the  exter- 
nal application  of  iodine  as  tincture,  painted  on  the  enlargement 
night  and  morning,  until  the  skin  becomes  too  irritable  to  bear 
it.  The  application  can  be  resumed  when  the  skin  has 
recovered,  or  the  iodine  may  be  applied  as  ointment  thus: 
Ointment  of  iodine  of  potash,  i  ounce;  ointment  of  idoine  of 
mercury,  one  half  drachm.    Mix.    Apply  night  and  morning. 

Gout. — Symptoms. — An  attack  of  gout  is  generally  preceded 
by  disturbed  digestive  functions,  broken  sleep  and  feverish- 
ness.  The  symptoms  of  an  attack  generally  come  on  in  the 
course  of  the  night.  Severe  throbbing  pain  in  some  joint, 
generally  in  the  joint  at  th«  ball  of  the  great  toe,  accompanied 
with  great  tenderness,  sufficient  to  prevent  the  patient  from 
bearing  the  least  movement  of  the  bedclothes  over  the  joint 
affected.  With  these  symptoms  there  is  a  feverish  condition, 
with  thirst,  rapid  pulse  and  furred  tongue.  The  joint  affected 
is  red  and  swollen,  the  pains  become  more  and  more  acute, 
extending  sometimes  up  the  leg,  and  the  fever  becomes  more 
severe.  This  goes  on  until  morning,  when  a  perspiration 
breaks  out,  and  the  paroxysm  is  over.  It,  however,  probably 
occurs  again  the  next  night,  subsides,  and  recurs  at  intervals. 
The  hands  are  liable  to  attacks  of  gout,  and,  after  repeated, 
recurrences,  the  finger  joints  become  the  seat  of  deposits  of  a 
white  concretion,  called  "  chalk  stones,"  and  are  thus  rendered 
stiff  and  useless.  The  disease  may  become  chronic  if  not 
guarded  against  by  careful  dieting. 

The  heart  or  brain  are  either  of  them  liable  to  suffer  in 
this  disease.  In  the  event  of  the  heart  becoming  the  seat  of 
an  attack,  there  is  pain,  with  severe  palpitation  and  difficulty 
of  breathing.     Nervous  symptoms,  such  as  headache,  and 


MEDICINAL. 


341 


sometimes  paralysis,  or  even  apoplexy,  may  attend  an  attack 
of  gout,  and  show  that  the  brain  is  affected  by  the  disease. 
Gout  and  rheumatism  are  often  confounded.  To  distinguish 
between  them  the  following  points  should  be  borne  in  mind: 
Acute  gout  is  generally  confined  to  one  joint,  and  the  pain  is 
more  acute.  The  constitutional  antecedents  differ.  Gout  is 
an  hereditary  disease.  In  the  chronic  form,  these  diseases  are 
intermingled  with  each  other,  are  not  easy  to  distinguish  in 
their  acute  form.  There  is  a  disease  called  rheumatic  gout 
which  combines  the  two  so  closely  as  to  render  necessary  the 
name  applied  to  it.  To  distinguish  chronic  gout  from  chronic 
rheumatism,  it  is  necessary  to  remember  that  gout  is  heredi- 
tary, rheumatism  is  not  generally  so.  The  history  of  the 
attacks,  the  habits  of  life  of  the  patient,  must  also  be  taken 
into  account.  If  the  patient  is  indolent,  self-indulgent,  and 
given  to  what  are  called  the  "pleasures  of  the  table,"  the 
chances  are  that  what  he  is  suffering  from  is  an  attack  of 
the  gout. 

Treatment. — In  a  person  oi  the  above  habits,  the  pre- 
monitory attacks  of  indigestion,  want  of  sleep,  and  feverish- 
ness,  should  be  treated  with  three  or  four  grains  of  mercurial 
pill  (blue  pill)  at  bed- time,  and  the  following  draught  early  the 
next  morning:  Powdered  rhubarb,  40  grains;  tartrate  of  pot- 
ash, I  drachm;  compound  spirits  of  ammonia  (salvolatile),  one- 
half  drachm;  water  to  one  and  one-half  ounce.  Mix. 

The  attack  of  gout  should  be  treated  as  follows:  If  the 
pain  be  severe,  and  redness  of  the  joint  be  excessive,  a  few 
leeches  should  be  applied  to  the  inflamed  surface,  but  it  will 
not  always  be  necessary  to  apply  them,  as  hot  fomentations  or 
poultices  will  be  sufficient.  A  small  blister  raised  near  the 
inflamed  joint,  either  by  plaster  or  the  "blistering  liquid,"  will 
sometimes  give  speedy  relief  to  the  pain.  When  the  pill  and 
draught  above  advised  have  been  taken,  and  the  bowels  are 
thoroughly  cleansed,  the  following  medicine  may  be  given: 
Iodide  of  potassium,  40  gr,  '  3;  bicarbonate  of  potash,  2 
drachms;  colchicum  wine,  2  drachms;  water  to  make  8  ounces. 
Mix.    Take  two'tablespoonfuls  three  times  a  day. 

If  there  be  want  of  sleep,  compound  ipecacuanha  powder 
(Dover's  powder)  should  be  given  in  ten  grain  doses  at  bed- 
time; if  the  fever  be  great,  antimonial  powder  (James's  pow- 
der),  combined  as  follows,  will  allay  it,  and  relieve  pain:  Com- 
pound ipecacuanha  powder,  two  and  one-half  grains;  antimo- 
nial powder,  three  grains.     Mix.     Take  one  every  four  hours. 

Warm  baths  should  be  given  every  day  while  the  attack 
lasts.  At  bed-time,  a  foot-bath  of  mustard  and  hot  water  gives 
comfort,  especially  if  the  feet  be  afterwards  wrapped  in  cotton- 
wool, and  kept  so  until  the  swelling  abates. 


342 


MEDICINAL. 


If  the  stomach  become  the  seat  of  the  attack,  a  mustard 
plaster  should  be  applied  on  its  region,  and  some  narcotic  and 
stimulant  given — e.  g.,  tincture  of  henbane  and  ammonia.  If 
there  be  persistent  severe  headache,  a  plaster  may  be  placed 
on  the  back  of  the  neck,  and  may  ward  off  more  serious  symp- 
toms. The  diet  should  be  carefully  regulated  during  and  after 
an  attack  of  gout.  Stimulating  drinks  and  rich  food  should 
be  avoided  as  much  as  the  constitutional  power  will  permit. 

The  curative  treatment  of  gout,  if  to  be  attained  at  all, 
must  be  aimed  at  during  the  intervals  of  the  attack.  To  this 
end,  careful  and  abstemious  living,  with  exercise  in  the  open 
air,  are  important  means. 

Gravel. — Symptoms. — Pain  in  voiding  urine,  sometimes  very 
severe  in  character,  and  extending  from  the  loins  down  the 
front  and  inside  of  the  thighs.  A  small  portion  of  gravel, 
passing  from  the  bladder,  will  often  cause  great  difficulty  in 
voiding  the  urine.  A  sediment,  or  small  fragment  of  gravel, 
may  be  found  deposited  in  the  vessel  after  a  paroxysm. 

Treatment.- -During  the  paroxysm  of  pain,  a  hot  bath 
will  give  relief,  an  opiate  being  taken  at  the  same  time. 

After  the  paroxysm  is  past,  the  morbid  condition  of  the 
urine  that  gave  rise  to  gravel  should  be  corrected.  If  the 
sediment  be  red,  alkaline  medicines  may  be  taken.  (See  List 
of  Medicines.) 

HsBmorrhage  from  the  Bladder. — Symptoms. — The  occur- 
rence of  blood  in  the  urine  is  readily  perceived,  and  therefore 
requires  no  description;  but  as  a  symptom  it  is  desirable  that 
its  several  sources  should  be  pointed  out.  If  there  be  pains 
in  the  loins  and  a  feeling  of  general  illness,  and  the  blood  be 
equally  diffused  through  the  urine,  or  be  accompanied  with 
minute  worm-like  clots,  the  blood  proceeds  from  the  kidneys. 
Shou4d  the  stream  of  urine  be  at  first  free  from,  or  only 
slightly  tinged  with,  blood,  and  the  flow  become  more  and 
more  deeply  colored,  the  inner  surface  of  the  bladder  is  most 
probably  the  source  of  the  blood.  If  blood  flows  drop  by  drop 
without  urine,  the  passage  external  to  the  bladder  will  be  its 
source. 

Treatment. — If  the  blood  be  believed  to  come  from  the 
kidney,  it  will  probably  be  the  result  of  inflammation  of  that 
organ,  or  of  some  injury  inflicted  on  the  loins,  or  from  the 
existence  of  a  calculus  or  stone  in  the  kidney.  In  either  case 
absolute  rest  in  bed  must  be  enforced.  Leeches,  from  eight  to 
twelve,  should  be  applied  on  the  loins;  or,  if  practicable,  cup- 
ping on  the  same  legion  to  the  extent  of  eight  or  ten  ounces  will 
be  preferable.  The  bowels  should  be  freely  opened  by  saline 
purgatives,  suah  as  Epsom  salts,  Glauber  salts,  or  Rochelle 


MEDICINAL. 


o4P> 


salts,  at  the  same  time,  if  there  be  pains  in  the  loins,  it  may  be 

relieved  by  five  grains  of  Dover's  powder,  or  extract  of  hen-  •» 

bane,  every  four  hours. 

If  from  the  previous  condition  of  the  urine — i.  e.,  if  it  has 
deposited  gravel  for  some  time — it  is  to  be  inferred  that  the 
bleeding  is  caused  by  a  stone  in  the  kidney^  some  alkali  should 
be  combined  with  the  sedative,  thus:  Bicarbonate  of  potash, 
I  drachm;  tincture  of  henbane,  one-half  ounce;  water  to  6 
ounces.  Mix,  and  give  a  sixth  part  every  four  hours  while  the 
pain  lasts. 

If  fiom  the  symptoms,  before  described,  the  haemorrhage 
appears  to  have  occurred  in  the  bladder  itself,  it  will  in  all 
probability  partake  of  the  character  of  debility.  In  such  cases 
the  tincture  of  perchloride  of  iron  or  gallic  acid  or  acetate  of 
lead'  may  be  tried. 

Haemorrlioids  (Piles). — Symptoms. — There  are  tender  and 
painful  swellings  of  the  extremity  of  the  bowels,  the  inconven- 
ience and  troublesome  irritation  of  which  are  aggravated  by 
walking  or  riding.  They  are  commonly  caused  or  accompa- 
nied by  constipation,  at  the  same  time  the'  action  of  the  bowels 
increase  their  soreness,  and  often  cause  them  to  bleed  freely, 
while  the  subject  of  them  is  at  stool.  The  color  of  the  blood 
is  usually  of  a  bright  red. 

Treatment. — As  they  originate  usually  in  some  defective 
state  of  the  circulation  in  the  liver  and  intestines,  so  they  are 
to  be  relieved  by  correcting  the  state  of  those  organs.  This  is 
most  surely  done,  if  the  piles  are  of  recent  appearance,  by  a 
light  diet,  abstinence  from  stimulants,  and  the  use  of  enemata 
of  cold  water.  Simpl  aperients,  such  as  castor  oil,  or  lenitive 
electuary,  by  diminishing  fulness  of  the  vessels  of  the  lower 
bowel,  are  of  great  use.  Bathing  the  parts  with  cold  water 
affords  relief.  Considerable  comfort  is  derived  from  the  appli- 
cation of  "ointment  of  galls  or  any  unirritating  ointment,  as 
these  diminish  the  friction  and  pressure  that  cause  sometimes 
much  distress  and  discomfort.  These  latter  applications  are 
almost  the  only  palliatives  within  reach  of  the  non-professional 
for  piles  of  long  standing,  and  which  assume  to  all  intents  and 
purposes  the  characters  of  tumors. 

Headache. — There  are  few  more  distressing  complaints  than 
a  severe  headache,  few  more  puzzling  to  account  for  in  point 
of  suddenness  and  intensity  and  in  the  rapidity  of  their  disap- 
pearance. A  "nervous"  headache,  for  instance,  comes  sud- 
denly upon  one,  and  disables  us  from  our  duties,  and  may  per- 
haps be  dispelled,  as  it  were  magically,  by  a  cup  of  tea,  or  a 
spoonful  of  spirits  of  salvolatile.  This,  however,  is  rarely  the 
extent  of  h'^^dsiche.  tt;  :s  not  a  disease  of  itself  essentially,  but 


344 


MEDICINAL. 


is  the  indication  of  some  morbid  condition,  it  may  be  only  tem- 
porary, of  the  brain  or  of  its  coverings.  As  such  it  is  often  a 
persistent  symptom,  and  the  source  of  inexpressible  suffering, 
more  especially  if  it  be  the  result  of  some  structural  disease 
within  the  brain  or  skull.  There  are,  therefore,  various  kinds 
«#f  headache — the  nervous,  congestive,  neuralgic,  rheumatic, 
bilious,  etc. 

The  nervous  headache,  arising  from  various  causes  of 
debility,  may,  as  already  mentioned,  be  very  short  lived,  and 
)ields  rapidly  to  stimulants  and  antispasmodics.  Congestive 
headache  is  of  a  character  distinct  from  the  preceding,  as  it 
does  not  generally  come  suddenly,  is  not  amenable  to  the 
same  treatment,  but  requires  the  reverse — viz.,  purgatives  and 
low  diet.  This  form  proceeds  from  constipation,  from  over-use 
and  exertion  of  the  brain.  Bilious  headache,  or  sick  headache, 
differs  very  little  either  in  origin  or  treatment  from  the  preced- 
ing and  requires  similar  treatment.  Neuralgic  and  rheumatic 
headache  are  so  closely  allied  in  their  nature  that  they  must  be 
spoken  of  together  in  relation  to  treatment.  This  kind  of 
headache  is  prone  to  assume  a  periodic  form.  It  is  to  be  relived 
by  the  remedies  for  rheumatism — e.  g.,  quinine,  or  iodide  of 
potassium.  Neuralgic  headache  is  sometimes  also  much 
relieved  by  the  external  application  of  sedatives.  The  Bella- 
donna liniment  of  the  British  Pharmacopoeia  applied  freely 
over  the  surface  of  the  forehead,  or  on  the  back  of  the  neck, 
frequently  gives  great  relief.  Care  must  be  taken  that  the 
skin  is  entire.  It  would  not  do,  for  instance,  to  apply  any 
sedative  or  narcotic  if  the  skin  be  tender  from  a  blister,  or 
leechbites. 

Whooping  Cough  (ChiH'  Cough). — Symptoms. — A  contag- 
ious or  infectious  disease,  beginning  as  a  common  cold,  and, 
after  a  few  days,  when  the  febrile  symptoms  have  disappeared, 
showing  a  spasmodic  or  paroxysmal  character.  The  cough 
comes  in  distinct  fits,  each  of  which  consists  of  a  series  of 
forcible  expirations  or  cough  noises,  followed  by  an  inspiration, 
or  hard  drawing  in  of  the  breath,  with  a  sound  almost  exactly 
like  the  word  "whoop,"  hence  the  name.  The  fits  are  accom- 
panied with  great  distress  to  the  patient — the  face  becomes  red, 
the  eyes  bloodshot,  and  at  times  bleeding  from  the  nose  and 
mouth  takes  place.  These  fits  are  terminated  generally  by 
vomiting.  During  an  attack,  a  child  will  exhibit  great  fear, 
and  will  run  to  its  nurse  or  mother,  to  whom  it  will  cling 
tightly  for  protection  as  it  were  against  the  cough. 

Treatment. — For  children  of  two  years  old  and  upwards, 
the  following  mixture  may  be  given:  Tincture  of  cantharides, 
I  drachm;  compound  tincture  of  camphor  (Paregoric),  one 
and  one-half  drachms*  compound  tincture  of  bark,  3  drachms; 


MEDICINAL. 


345 


syrup  of  Tola,  to  make  2  ounces.  Mix.  One  teaspoonful  to 
be  given  three  times  a  day.  The  chest  should  be  rubbed  freely 
with  compound  camphor  liniment,  or  oil  of  turpentine,  or 
Roche's  embrocation. 

If  the  cough  is  very  troublesome,  and  prevents  sleep  at 
night,  the  following  will  be  found  useful  for  children  above  one 
year  of  age:  Hydrate  of  chloral,  24  grains;  syrup  of  orange 
peel,  one-half  ounce;  water  to  make  2  ounces.  Mix.  One  tea- 
spoonful  to  be  taken  at  bedtime.  The  patient  should  be  con- 
fined to  one  room  if  the  disease  comes  on  during  the  latter  end 
of  autumn,  or  the  beginning  of  winter,  or  whenever  the  weather 
is  cold.  If,  however,  it  comes  on  in  the  summer,  or  when  the 
weather  is  warm,  the  restriction  is  less  necessary. 

Hysteria. — Symptoms. — The  following  are  among  common 
indications  of  hysteria:  Flatulency;  the  feeling  of  a  lump  or 
ball  at  the  front  of  the  throat,  causing  a  sense  of  choking;  a 
pain  in  the  left  side,  just  below  the  ribs,  as  of  something  sharp, 
like  a  nail,  running  in,  and  uncomfortable  impulse  to  laugh  or 
cry  without  sufficient  provocatior^,  this  going  on  until  it  becomes 
what  is  known  as  an  ''hysterical  fit,"  in  which  the  patient  tosses 
herself  about  violently,  and,  unless  protected,  would  injure 
herself. 

The  causes  of  hysteria  are  manifold;  constitutional  peculi- 
arity, irregular  menstruation,  luxurious  living,  or  want  of  some- 
thing to  occupy  the  mind  and  body,  or  mental  troubles.  A 
condition  very  similar  to  hysteria  sometimes  attacks  persons 
of  the  male  sex;  when  this  is  the  case,  the  chances  are  that  the 
nervous  system  is  in  a  weakened  state,  and  will,  before  long, 
manifest  more  serious  signs  of  its  condition. 

Treatment. — No  other  disease  is  more  obstinate  or  more 
difficult  to  treat  than  hysteria.  The  general  health  should  be 
looked  to  in  the  first  instance.  The  following  medicine,  taken 
regularly,  may  have  considerable  influence  over  the  symptoms: 
Compound  tincture  of  valerian,  one-half  ounce;  foetid  spirits 
of  ammonia,  2  drachms;  spirits  of  nitrous  ether  (sweet  spirits 
of  nitre),  one-half  ounce;  water,  to  make  8  ounces.  Mix. 
Two  tablespoonfuls  to  be  taken  three  times  a  day.  An  attack 
of  hysterical  fit  cannot  be  better  treated  than  by  a  liberal 
application  of  cold  water  to  the  face  and  chest.  The  water 
should  be  applied  in  large  quantities,  and  should  be  dashed 
from  a  height  on  the  patient.  The  various  antispasmodic  aedi- 
cines,  such  as  ammonia,  valerian,  assafoetida,  camphor,  are  all 
useful  for  hysteria.  They  exert  still  more  power  if  combined 
with  tonics,  such  as  steel,  quinine,  zinc,  etc.  (See  List  of 
Medicines.) 

Incontinence  of  Urine  occurs  most  commonly  in  young 
children,  partly  from  the  effects  of  habit,  partly  from  the 


346 


MEDICINAL. 


effects  of  muscular  weakness  or  spasm  of  the  bladder.  When 
it  is  met  with  in  elder  persons  it  is  doubtless  a  symptom  of  some 
disease  of,  or  injury  to,  the  bladder. 

Treatment. — When  it  can  be  traced  to  spasm,  sedatives 
are  useful;  when,  however,  as  is  more  frequently  the  case,  it  is 
the  result  of  weakness  of  the  muscular  fibres  of  the  bladder, 
the  following  should  be  tried:  Tincture  of  perchloride  of 
iron,  lo  minims;  water,  i  ounce.  Mix.  To  be  given  twice  a 
day.  This  dose  is  for  a  child  of  five  years  and  upwards;  for 
a  younger  child  half  the  quantities  will  suffice. 

Indig-estion  (Dyspepsia). — Symptoms. — Various  kinds  of 
pains  in  the  region  of  the  stomach,  which  occur  soon  after 
meals.  These  pains  are  also  sometimes  felt  between  the  shoul- 
ders and  in  the  back,  flatulency  causing  some  distention  of 
the  bowels;  pain  that  is  called  "heartburn,"  nausea,  and  some- 
times vomiting,  headache,  disturbed  sleep,  palpitation  of  the 
heart,  and  other  sympathetic  inconveniences  also  occur. 
Among  the  chief  causes  of  this  disorder  of  the  stomach  is  the 
abuse  of  stimulating  liquors,  or  of  narcotics,  such  as  tobacco 
and  opium,  the  use  of  too  highly  seasoned  or  rich  food,  seden- 
tary habits,  and  want  of  proper  exercise.  Mere  weakness  of 
the  system,  in  which  the  stomach  will  partake,  is  often  a  cause 
of  indigestion. 

Treatment. — The  main  object  in  the  treatment  of  indi- 
gestion is  to  find  out  what  is  the  cause  of  the  disorder.  This 
being  done,  care  should  be  taken  to  avoid  those  causes,  as 
above  named.  Urgent  symptoms,  such  as  acrid  eructations, 
heartburn,  flatulency,  and  pain,  may  be  relieved  by  bicarbonate 
of  soda  or  potash,  or  by  carbonate  of  magnesia,  e.  g.:  Bicar- 
bonate of  soda,  1 20  grains;  tincture  of  rhubarb,  3  drachms; 
peppermint  water,  3  ounces;  infusion  of  gentian,  to  make  6 
ounces.  Mix.  One  tablespoonful  after  every  meal;  or  two 
tablespoonfuls  morni?ig  and  evening  will  probably  prove  cura- 
tive. If  not,  the  mineral  acids  should  be  tried,  taken  with 
bitters,  such  as  gentian  or  calumbia.  (See  List  of  Medicines.) 
The  diet  should  consist  of  light  and  easily-digested  substances. 
Care  should  be  taken  to  avoid  those  articles  which  experience 
has  shown  the  sufferers  to  be  excitants  of  indigestion. 

Infantile  Remittent  Fever. — (Low  fever  of  children,  worm 
^ever).  A  non-infectious  fever,  generally  due  to  some  irrita- 
tion in  the  stomach  or  intestines. 

Symptoms. — The  symptoms  of  this  fever  come  generally  at 
night,  passing  off  in  the  morning.  They  are,  shivering,  heat 
of  skin,  thirst,  furred  tongue,  frequent  pulse,  sometimes  pain 
and  tenderness  of  the  abdomen,  sickness.    The  sleep  is  dis- 


MEDICINAL. 


turbed  by  starting  and  moaning,  the  little  patient  is  fretful  and 
restless.  Superadded  to  these,  is  a  short,  dry,  hacking  cough. 
The  bowels  are  out  of  order,  the  appetite  at  times  is  good,  at 
others  fails  altogether,  the  urine  is  scanty  and  high  colored. 
The  symptoms  vary  greatly  in  different  cases;  at  times  the  brain 
seems  to  be  affected,  and  there  may  be  convulsions;  this  form 
is,  of  course,  dangerous.  In  other  cases  there  is  profuse  diar- 
rhoea, and,  in  some,  inflammation  of  the  bowels,  or  lungs, 
occurs.  This  fever  has  been  called  "  worm  fever,"  from  a 
mistaken  idea  that  it  is  always  caused  by  worms.  Though 
undoubtedly  intestinal  worms  may  accompany  the  other 
symptoms,  they  are  far  from  being  its  cause.  Teething  is 
much  more  frequently  a  cause;  bad  feeding,  or  over-feeding, 
excessive  cold,  may  one  and  all  produce  the  disease. 

Treatment. — Having  removed  all  causes  of  irritation  from 
the  stomach  and  bowels,  by  means  of  castor  oil,  or  a  dose  of 
syrup  of  senna,  the  patient  should  be  placed  on  a  light  diet. 
As  long  as  vomiting  or  diarrhoea  continues,  milk  or  milk  gruel, 
or  arrowroot,  or  both,  should  be  given;  if  there  be  no  diarrhoea, 
rice  milk,  bread  pudding,  and  jellies  may  be  given  in  addition 
to  the  above;  no  animal  food  should  be  allowed.  In  young 
infants,  a  still  stricter  diet  is  required,  as  the  stomach  is  often 
very  irritable,  and  will  not  bear  the  lightest  farniaceous  food. 
In  such  cases  a  tablespoonful  of  cream  or  new  milk  should  be 
given  every  hour  or  hour  and  a  half.  A  warm  bath  should  be 
given  for  a  few  nights,  and  the  patient  should  be  kept  in  bed 
during  the  commencement  of  the  illness  and  its  acute  periods. 
The  thirst  should  be  met  with  small  pieces  of  ice  or  cold  water. 

The  following  powder  will  be  found  useful  to  regulate  the 
bowels,  if  they  are  disordered,  if  given  at  bed-time  occasionally: 
Mercury,  with  chalk,  3  grains;  powdered  rhubarb,  5  grains; 
bicarbonate  of  soda,  2  grains.  The  following  medicine  may  be 
taken  when  the  fever  is  acute,  the  doses  being  apportioned 
according  to  age:  Powdered  nitre,  3  grains;  ipecacuanha  wine, 
2  drachms;  syrup,  3  drachms;  water  to  make  one  and  a  half 
ounces.  Take  one  teaspoonful  three  times  a  day.  As  signs 
of  amendment  begin  to  appear  quinine  wine  or  steel  wine 
with  quinine  should  be  given. 

Inflammation. — Symptoms. — Inflammation,  while  it  is  cer- 
tainly the  commonest  form  of  disease,  and  the  most  frequent 
cause  of  both  functional  and  structural  maladies,  is  at  the  same 
tkne  a  condition  much  more  frequently  assumed  than  ascer- 
tained. There  exists  a  common  apprehension  that  any  inter- 
nal pain,  especially  if  it  be  attended  with  functional  derange- 
ment, proceeds  from  inflammation  of  some  internal  organ.  It 
is  important  that  this  misapprehension  should  be  corr^-**d  if 


348  MEDICINAL. 

possible,  inasmuch  as  the  treatment  must  differ  widely,  accord- 
ingly as  inflammation  is  present,  or  mere  congestion,  or 
neuralgic  pain. 

Treatment  of  Inflammation  and  its  Results. — The 
general  principles  of  the  treatment  consist  in — ist,  moderating 
the  force  of  the  circulation;  2nd,  in  reducing  the  temperature, 
and  causing  contraction  of  the  loaded  small  vessels;  and,  3rd, 
in  removing  the  effects  of  inflammation.  The  first  indication 
is  effected  by  depletion,  or  by  medicines  which  affect  the  force 
of  the  heart's  action.  Depletion  is  effected  by  bleeding  from 
a  vein,  by  cupping  and  by  leeching.  The  last  of  these  is  the 
only  means  of  depletion  that  can  be  employed  by  a  non-pro- 
fessional person;  and  is,  indeed,  almost  the  only  means  that  is 
adopted  even  by  professional  persons.  Venesection,  or  bleed- 
ing from  the  arm,  is  now  so  nearly  exploded  that  there  are 
medical  men  who  have  been  many  years  in  practice,  who  have 
never  performed  this  operation.  Even  leeching  is  seldom 
required.  The  occasions  under  which  they  may  be  advisable 
will  be  found  under  the  instructions  for  the  treatment  of 
respective  diseases.  (See  also  Leeching.)  With  the  view  of 
moderating  the  force  of  the  circuh.  "on,  the  employment  of  the 
warm  bath  will  be  found  serviceable,  although  it  would  seem 
that  during  the  bath  the  pulse  may  at  first  be  quickened,  faint- 
ness  may  be  induced  by  its  prolonged  use.  Short  of  this,  how- 
ever, the  profuse  perspiration  that  often  follows  its  use  reduces 
both  the  rate  of  the  pulse  and  the  temperature  of  the  surface. 

The  next  means  for  fulfilling  this  indication  will  be  found  in  ^ 
lowering  medicines — such  as  tartar-emetic,  ipecacuanha,  calo- 
mel, and  various  purgatives.  An  important  means  also  to  the 
same  end  will  be  the  relief  of  pain  by  the  use  of  henbane,  etc. 
The  second  indication  in  the  general  treatment  of  inflammation, 
viz.,  the  reduction  of  the  temperature  and  contraction  of  the 
loaded  vessels,  will,  in  a  great  measure,  follow  on  the  successful 
employment  of  the  means  above  named  for  the  first  indication. 
These  will  be  aided  by  local  application  of  cold,  either  by 
evaporating  lotions,  or  by  the  use  of  ice,  or  by  the  astringent 
action  of  certain  medicines  applied  externally,  such  as  nitrate 
of  silver,  extract  of  lead,  tannin,  etc.  If  the  inflammation  be 
seated  in  an  internal  organ,  blistering  and  external  irritants  are 
serviceable.  The  last  indication,  viz.,  the  removal  of  the 
effects  of  inflammation,  such  as  thickening  of  parts  by  deposi- 
tion of  material  into  their  structure,  is  to  be  fulfilled  by  the  use 
of  stimulants,  internal  and  external,  and  by  tonic  medicines, 
aided  by  a  full  diet. 

Inflammation  of  the  Brain,  or  Brain  Fever. — Symptoms. 
— This  affection,  whi^h  is  also  known  as  water  on  the  brain,  or 


MEDICINAL.  349 

Hydrocephalus,  is  of  two  forms,  acute,  and  chronic.  In  the 
acute  form,  symptoms  will  vary  with  age. 

In  Children. — In  infants,  the  first  symptoms  that  will  be 
noticed  will  probably  be  simple  restlessness  or  fretfulness.  The 
head  will  become  hot,  and  there  may  be  sickness,  which  will 
soon  become  a  predominant  symptom.  The  bowels  are  for 
the  most  part  relaxed;  the  flow  of  urine  notably  diminished. 
If  old  erkough  to  express  its  feelings,  the  child  will  complain 
of  pain  in  the  head;  if  too  young  for  that,  the  same  will  be 
indicated  by  its  constantly  putting  its  hand  to  its  head,  and 
rolling  its  head  about.  An  early  symptom  is  the  bending  of 
the  thumb  inwards  on  the  palm  of  the  hand,  and  downward 
flexion  of  the  toes.  The  eye  will  be  bloodshot,  and  the  brows 
knitted  The  sleep  of  the  child  is  disturbed  with  starts,  or  it 
will  wake  up  as  if  alarmed.  In  young  infants,  the  soft  part  on 
the  top  of  the  head  will  be  full  and  throbbing.  These  symp- 
toms are  followed  in  fatal  cases  by  a  bending  backward  of  the 
neck,  with  convulsions  and  stupor.  It  will  be  seen  also  that 
one  side  of  the  body  is  more  convulsed  than  the  other,  which 
may  be  paralyzed..  This  disease  may  last  for  several  weeks; 
during  this  time  the  child  is  constantly  uttering  a  peculiar  sharp 
cry,  or  moaning,  or  screaming. 

In  Adults. — In  the  adult,  the  symptoms  of  inflammation 
of  the  brain  constitute  what  is  generally  called  "  brain  fever;'* 
in  which  there  is  a  great  mental  excitement  giving  rise  to 
delirium.  The  senses  become  morbidly  acute,  so  that  the 
ordinary  amount  of  light  is  not  bearable,  and  noise  of  any  kind 
is  intolerable.  The  inflammation  is  attended  with  great  pain 
in  the  head,  hot  skin,  and  fever.  The  eyes  are  bright  and 
bloodshot,  the  pupils  readily  contract.  The  bowels  are  costive, 
the  urine  scanty  and  high  colored.  If  the  disease  do  not  yield 
to  treatment,  twitching  of  the  limbs,  convulsions,  collapse  and 
stupor  precede  death. 

The  chronic  form  is  seen  exclusively  in  children,  and  is 
often  born  with  them.  Its  predominant  sign  in  that  case  is  the 
enlargement  of  the  head,  and  retarded  development  of  the 
mental  powers,  or  their  premature  development.  The  body  is 
badly  nourished,  and  the  digestive  functions  are  disordered. 

Treatment  of  Acute  Inflammation  of  the  Brain. — 
In  infants,  difficult  dentition  is  one  of  the  exciting  causes,  the 
condition  of  the  gums  therefore  should  be  looked  to  in  the 
outset  of  the  symptoms,  and,  if  full  and  swollen,  should  be 
freely  lanced,  as  the  pressure  of  the  gum  upon  the  growing  teeth 
and  their  nerves  keeps  up  irritation  of  the  nervous  centres. 
This  operation  is  simple  enough,  and  requires  only  one  pre- 
caution— viz.,  to  cut  parallel  with  the  edge  of  the  jaw,  toward 


350 


MEDICINAL. 


the  front  of  the  gums.  The  incision  should  be  made  down- 
ward until  it  comes  in  contact  with  the  tooth.  If  it  be  made 
behind  the  middle  lines  of  the  gums,  there  is  a  risk  of  cutting 
through  the  sac  of  the  second  set,  which  are  being  developed 
behind  the  first.  The  operation  is  better  performed  with  a 
proper-shaped  gum-lancet,  but  as  this  instrument  is  not  often 
in  the  hands  of  the  non-professional,  a  sharp  pen-knife  will 
serve  the  purpose.  The  child's  head  should  be  steadily  held 
between  the  operator's  knees,  while  its  hands  are  held  by  some 
one  else. 

Cold  applications,  such  as  spirit  lotions — e.  g.,  one  part  of 
gin  to  ten  of  water,  should  be  kept  constantly  applied  on  a  rag; 
or  ice-cold  water  may  be  used. 

If  the  symptoms  be  very  acute,  two  or  three  leeches  may  be 
applied  on  the  bony  prominence  behind  the  ears,  as  pressure 
can  efficiently  be  made  there  to  stop  the  bleeding  as  soon  as 
they  come  off. 

Calomel  should  be  given  in  repeated  small  doses,  unless  it 
produces  diarrhoea;  it  should  be  then  changed  to  grey  powder, 
with  a  little  powdered  nitre.  Thus:  Calomel,  2  grains;  nitre, 
6  grains;  white  sugar,  6  grains.  Mix,  and  divide  into  six  pow- 
ders. Give  one  every  four  or  six  hours.  Or,  take  of  grey 
powder,  6  grains;  nitre,  12  grains;  white  sugar,  6  grains.  Mix, 
and  divide  into  six  powders.  Give  one  every  six  hours.  The 
diet  should  be  of  the  lightest  kind,  consisting  mainly  of  milk 
and  water.  A  hot  bath  should  be  given  at  least  once  a  day; 
and  the  body  of  the  infant  may  with  great  advantage  be 
sponged  over  with  warm  vinegar  and  water,  equal  parts. 

If,  in  about  eight-and-forty  hours  after  the  adoption  of  the 
above  means,  the  symptoms  do  not  abate,  a  blister-plaster 
should  be  applied  to  the  nap  of  the  neck.  This,  in  case  of 
infants,  should  not  be  allowed  to  remain  on  longer  than  two 
hours.  It  should  then  be  taken  off,  even  if  it  has  not 
raised  a  blister.  A  muslin  bag  filled  with  bread  and  water 
poultice  should  be  applied  to  the  surface,  where  the  plaster  has 
been;  the  skin  will  then  shortly  begin  to  blister.  The  poultice 
should  be  repeated  every  four  hours,  or  when  it  becomes  cold. 

In  most  cases  the  preceding  means  will  have  succeeded  in 
subduing  the  malady;  if,  however,  as  is  very  frequently  the 
case,  there  is  a  scrofulous  constitution,  the  remedies  will  not 
have  so  favorable  an  effect.  The  symptoms  may  continue  for 
many  days  in  a  milder  degree,  and  the  little  patient  will  then 
require  the  withdrawal  of  all  mercurial  medicines  and  the  sub- 
stitution of  a  fuller  diet  for  the  milk.  Beef-tea  may  then  be 
given  several  times  a  day,  and  if  the  sickness  and  diarrhoea 
should  continue,  small  doses  of  brandy  (from  ten  to  twenty 
or  thirty  drops,  according  to  age)  may  be  given  every  three  or 
four  hours. 


MEDICINAL. 


351 


Mouth,  Inflammation  of. — Symptoms.— Pain  in  moving  the 
tongue,  and  sometimes  in  moving  the  cheeks,  the  insides  of 
which  are  swollen  and  red;  the  gums  and  the  tongue  also  are 
often  much  swollen.  There  appear  numerous  white  patches, 
which  are  in  reality  superficial  ulcers,  covered  with  a  white 
false  membrane.  The  tongue  is  cracked,  and  scored  with  a 
whitish-brown  fur,  the  breath  is  very  offensive,  and  there  is 
general  feverish  disturbance,  with  irregularity  of  the  bowels, 
and  sometimes  extreme  prostration.  This  affection  may  almost 
invariably  be  traced  to  the  injuriou-  influence  of  sewage  air. 

Treatment. — The  first  thing  therefore  to  be  done  is,  if 
possible,  to  remove  the  patient  to  a  purer  atmosphere.  If  the 
bowels  be  confined,  some  mild  aperient  should  be  given,  such 
as  castor  oil;  or,  in  the  case  of  a  child  or  infant,  the  carbonate 
of  magnesia.  The  following  medicine  should  be  given  three 
times  a  day:  Chlorate  of  potash,  80  grains;  water,  4  ounces. 
A  tablespoonful  for  a  dose  for  an  adult,  a  teaspoonful  for  a  child. 
In  the  latter  case  some  sugar  may  be  added  for  the  sake  of 
flavoring  it.  The  following  lotion  will  also  be  found  useful: 
Chlorate  of  potash,  40  grains;  water,  4  ounces.  The  mouth 
being  repeatedly  washed  with  it.  For  children  it  will  be  as 
well  to  add  a  little  honey,  or  for  infants  it  will  often  suffice  to 
smear  borax  and  honey  upon  the  tongue,  whence  it  will  be 
unconsciously  applied  in  the  mouth.  With  adults,  some  tonic 
will  promote  convalescence  when  the  acute  soreness  has  sub- 
sided. 

Itch. —  Symptoms. —  An  eruption  of  small  pimples,  which 
excite  intense  itching.  They  occur  most  frequently,  to  begin 
with,  between  the  fingers,  and  on  the  backs  of  the  hands.  After 
a  few  days,  the  pimples  may  also  be  detected  in  the  bends  of 
the  joints — e.  g.,  on  the  wrist,  on  the  feet,  and  it  may  even 
spread  all  over  the  body.  The  itchmg  is  constant,  though  it 
is  worse  at  night,  when  warm  in  bed,  and  after  violent  exercise. 
If  the  disease  be  neglected,  and  if  cleanliness  be  not  suf- 
ficiently attended  to,  the  spots  become  inflamed  and  fill  with 
matter. 

This  disease  is  caused  by  a  mmute  microscopical  insect, 
called  the  "Acarus  scabies,"  which  burrows  beneath  the  skin. 

Treatment. — The  following  lotion  should  be  applied: 
Quicklime,  i  ounce;  sulphur,  4  ounces;  water,  i  pint  (imperial 
measure).  These  should  be  boiled  together  slowly  for  about 
four  hours,  and  then  allowed  to  stand  till  the  clear  yellow  fluid 
can  be  poured  off.  Water  should  be  added  to  this  to  make  the 
quantity  up  to  two  pints. 

The  manner  of  applying  this  Motion  is  to  wasn  the  affe<^ed 
part  with  warm  water,  and  then  to  apply  the  lotion  for  hal/  an 


MEDICINAL. 

hoar.  After  twelve  nours,  the  body  should  be  well  washed 
with  soap  and  water,  and  the  skin  carefully  examined,  to  see  if 
any  spot  remain  unacted  upon  by  the  lotion.  Its  sufficient 
action  must  be  judged  by  the  aspect  of  the  vesicles  or  pimples, 
those  on  which  it  has  taken  effect  will  present  an  opaque  yel- 
low white  head.  This  application,  well  applied  once,  will  gen- 
erally be  found  efficient,  but  it  may  require  a  second,  and  even 
a  third,  application.  If  the  pimples  be  inflamed,  and  have  heads 
filled  with  matter,  or  be  ulcerated,  the  lotion  will  aggravate 
them  and  give  pain.  Under  these  circumstances,  it  must  either 
be  considerably  diluted  with  water,  or  the  common  sulphur 
ointment  may  be  substituted  for  it.  When  the  ointment  is 
applied,  it  should  be  allowed  to  remain  on  the  skin  for  two  or 
three  days,  fresh  quantities  being  applied  if  it  is  rubbed  off. 
After  the  second  or  third  day,  the  whole  skin  should  be  well 
washed  with  soft  soap  and  water. 

Mnasles. — This  is  an  infectious,  eruptive  fever,  having  an 
incubative  period  of  about  fourteen  days,  commencing  with 
marked  catarrhal  symptoms,  and  belonging  more  especially  to 
the  ages  of  infancy  and  childhood.  The  little  patient  appears 
to  have  a  severe  cold;  he  has  sneezing  and  running  at  the  nose, 
"watering  at  ihe  eyes,"  and  a  short,  hard  cough.  This  condi- 
tioa,  in  the  course  or  a  day  or  two,  or  it  may  be  in  a  few  hours, 
becomes  one  of  a  distinct  febrile  state.  A  general  heat  of  the 
skin  comes  on,  the  pulse  is  quickened,  and  on  the  third  or 
fourth  day,  on  the  face,  chest  and  body  a  mottled  rash  begins 
to  show  itself.  The  rash  consists  of  distinct  spots  slightly 
raised  above  the  surface  of  the  skin,  and  clustered  in  groups, 
often  having  an  indistinctly  crescentic  arrangement.  It  begins 
to  disappear  again  in  about  three  or  four  days,  and  is  usually 
all  gone  by  the  end  of  a  week. 

Treatment. — ^The  catarrhal  symptoms  which  usher  in  the 
measles  require  only  the  simplest  treatment  of  nursing,  warm 
baths,  and  low  diet.  When  the  eruption  appears  and  makes 
it  clear  that  the  case  is  one  of  measles,  the  same  plan  of  treat- 
ment is  still  applicable.  There  is  a  very  large  proportion  of 
cases  of  measles  that  are  in  themselves  so  slight  that  they  really 
amount  to  little  more  than  an  attack  of  common  cold,  and 
require  no  other  treatment.  If,  however,  there  be  fever,  rather 
more  severe,  with  a  troublesome  dry  cough  (which  is  very  com- 
monly an  attendant),  a  simple  saline  mixture,  as  follows,  will  be 
found  of  service:  Powdered  nitre,  1-2  drachm;  ipecacuanha, 
I  drachm;  paregoric,  1-2  drachm;  water  (sweetened  with 
sugar),  2  ounces.  Mix.  A  teaspoonful  to  be  given  every  four 
hours,  to  an  infant  about  two  or  three  years  of  age;  the  doses 
for  older  children  should  be  increased,  on  the  scale  given  in 
the  list  of  medicines.    For  an  infant  under  one  year  old  it  may 


MEDICINAL. 


/ 

353 


be  as  well  to  omit  paregoric.    If  there  be  constipation  of  the 

bowels,  some  simple  aperient  should  be  administered,  such  as 
castor  oil  or  grey  powder.  The  body  should  be  sponged  over 
every  day  with  warm  vinegar  and  water. 

Should  the  eruption  suddenly  disappear,  and  difficulty  of 
breathing  or  other  sym])toms  of  congestion  of  the  lungs,  as 
shown  by  du  .ess  of  the  skin  and  coldness  of  the  surface, 
come  on,  a  hot  bath,  with  mustard  in  it,  should  be  had.  At 
the  same  time  stimulants,  such  as  compound  spirits  of  ammonia, 
wine,  or  brandy  should  be  administered — e.  g.,  for  an  adult,  a 
drachm  of  spirits  of  salvolatile  in  a  wine-glass  of  water,  every 
two  or  three  hours.  Wine,  to  the  extent  of  four  ounces  in  six 
hours,  may  be  given:  or  brandy  in  proportion,  allowing  for  its 
greater  strength. 

Measles  in  Adults. — When  the  disease  occurs  in  adults 
it  is  usually  more  severe,  and  calls  for  more  active  treatment. 
The  doses  prescribed  above  should  be  augmented  on  the  scale 
given  in  the  list  of  medicines.  There  is  a  popular  notion  that 
measles  leave  behind  them  something  that  recpiires  clearing: 
away,  and  acting  thereupon  it  is  nut  uncommonly  the  case  that 
the  unfortunate  child  is  actively  physicked  for  a  few  days 
The  whole  proceeding  is  based  on  error.  When  the  child  is 
well,  better  let  well  alone. 

Milk  Fever. — Symptoms. — A  light  form  of  puerperal  fever 
is  that  which  is  commonly  known  as  "  milk  fever."  This  is 
simply  a  passing  febrile  condition  attending  the  establishment 
of  the  secretion  of  the  milk,  if  not  drawn  off  freely  enough, 
when  the  breasts  sometimes  become  painfully  distended,  and 
the  fever  is  rather  smart  for  a  few  days,  and  then  rapidly  sub- 
sides, with  simple  aperient  salines  and  abstinence  as  far  as  may 
be  from  fluids,  taking  care  that  the  reast  is  emptied  as  thor- 
oughly and  frequently  as  possible. 

Miscarriage,  or  Abortion. — Symptoms.— It  occurs  very 
often  without  any  warning,  but  commonly  it  i  preceded  by  slight 
pains  in  the  back  and  abdomen,  and  by  a  slightly  colored 
discharge.  These  symptoms  occurring  in  the  early  months  ot 
weeks  of  pregnancy,  are  sometimes  mistaken  for  the  return  of 
the  ordinary  period,  which  may  have  been  supposed  to  have 
been  suppressed  from  some  other  cause.  These  warnings  may 
end  as  such,  or  the  abortion  becomes  comtileted  by  the  sudden 
expulsion  of  the  contents  of  the  womb,  attended  with  more  oi 
less  hcemorrhage.  In  some  cases  considerable  haemorrhage 
will  continue  for  several  days  before  miscarriage  is  complete. 

Treatment. — Rest,  with  the  administration  of  opiates  to 
allay  pain.   If  th^  htemorrhage  be  profuse,  napkins  wetted  with 


354  MEDICINAL. 

cold  water,  or  cold  vinegar  and  water,  should  be  applied  to  the 
lower  parts  of  the  body.  The  patient  should  be  kept  as  cool 
as  the  season  will  admit,  and  some  mild  aperient  should  be 
given,  if  the  bowels  have  been  costive.  A  light  diet  should  be 
taken.  The  following  pill  should  also  be  given  every  four 
hours,  if  the  bleeding  continue:  Acetate  of  lead,  2  grains; 
opium,  1-4  grain;  conserve,  or  moist  bread  crumb,  enough  to 
make  a  pill.  Prevention  is  an  important  point  in  these  cases, 
as  when  the  accident  has  happened  once,  it  is  very  prone  to 
recur  at  the  same  period  of  future  pregnancies.  The  third 
month  is  a  very  usual  period  for  abortion  to  occur. 

Nervous  Shock. — On  the  occurrence  of  a  severe  accident, 
such  as  a  fracture  of  a  limb,  or  a  fall  from  a  height,  the  sufferer 
is  generally  found  pale,  fainting,  and  perhaps  half  uncon- 
scious, with  a  small  and  irregular  pulse.  This  condition  of 
shock  to  the  system  may  go  into  a  state  of  collapse  from 
which  the  patient  may  never  recover.  Under  such  circum- 
stances, however,  what  is  termed  "  reaction "  takes  place, 
attended  either  with  complete  recovery  in  a  few  minutes,  or 
the  complete  reaction  may  be  prolonged  for  a  day  or  two. 

Treatment. — First  and  foremost,  see  that  the  patient  has 
a  good  supply  of  fresh  air;  let  him  be  placed  in  the  recumbent 
posture,  with  the  head  on  a  line  with  the  body.  Small  quan- 
tities of  stimulants  should  be  given,  such  as  about  a  table- 
spoonful  of  brandy  in  a  wine-glass  of  water,  or  a  teaspoonful 
of  compound  spirits  of  ammonia  (spirits  of  salvolatile)  should 
be  given  in  a  wine-glass  of  water.  Warmth  should  be  secured 
to  the  surface  of  the  body  by  blankets  and  hot  bottles  to  the 
feet  and  legs. 

Paralysis. — Symptoms. — After  the  immediate  symptoms  of 
an  attack  of  apoplexy  have  passed  away,  more  permanent 
effects  are  often  left  in  the  form  of  palsy  of  some  of  the  mus- 
cles, or  of  insensibility  of  parts  of  the  surface  of  the  body. 
The  body  may  be  palsied  vertically,  that  is,  one-half  of  the 
body  from  head  to  foot,  may  have  lost  its  sensibility  to 
external  impressions,  or  the  muscles  on  the  side  of  the  body 
may  have  lost  their  power  of  moving  the  limbs.  When  the 
right  side  of  the  body  is  paralyzed,  there  is  very  often  a 
defect  in  the  power  of  speech,  by  which  the  patient  uses  wrong 
words  to  express  his  ideas.  Or,  the  palsy  may  effect  the  body 
transversely,  the  trunk  and  limbs  below  a  certain  line  having 
lost  their  power.  Another  more  restricted  loss  of  power  may 
occur,  as  local  paralysis.  Thus,  one  hand,  or  one  foot,  may 
be  palsied,  or  the  muscles  of  one  side  ol  the  face  alone  may 
suffer;  or,  again,  the  tongue  and  palate,  etc.,  may  have  lost 
their  free  movement  without  impairment  of  the  muscul»i 
j)o\v*?r      f5tb«r  parts  of  the  body. 


MEDICINAL. 


355 


Treatment. — If  the  case  come  under  treatment  soon  after 
the  attack  of  apoplexy,  the  symptoms  more  readily  yield  to 
treatment;  but  the  result  too  commonly  is  that  some  degree  of 
paralytic  impairment  is  commonly  left  behind.  In  the  early 
phases  of  this  affection,  the  careful  administration  of  small 
doses  of  mercurials — e.  g.,  two  grains  of  blue  pill,  night  and 
morning,  continued  for  a  week  or  ten  days,  unless  it  produce 
tenderness  of  the  gums  and  flow  of  saliva,  when  it  should 
immediately  be  stopped.  This  effect  should  be  carefully 
watched  against  day  after  day.  The  effects  of  the  mercurial 
will  be  assisted  by  some  form  of  counter  irritation,  such  as 
blistering  the  nape  of  the  neck,  and  keeping  the  blister  open 
by  dressing  it  with  savine  ointment,  or  by  rubbing  the  follow- 
ing ointment  on  the  nape  of  the  neck,  night  and  morning,  until 
an  eruption  of  pimples  appears:  Tartar  emetic,  i  drachm;  lard, 
or  spermaceti  ointment,  x  ounce.  Mix. 

After  the  mercurial  has  been  discontinued,  tonic  medicines 
will  be  found  of  service,  such  as  steel,  quinine,  and  cod-liver 
oil. 

Pregnancy. — Signs  of. — It  is  sometimes  a  difficult  matter 
to  determine  the  fact  of  pregnancy.  There  is,  however,  strong 
ground  for  belief  in  its  existence,  if  under  possible  conditions 
menstruation  becomes  suspended  in  a  healthy  woman,  previ- 
ously regular  in  her  periods.  If  to  this  sign  be  added,  after 
about  four  or  five  weeks,  the  occurrence  of  morning  sickness, 
with  enlargement  of  the  breasts  and  development  of  the 
glands  around  the  nipple,  which  begins  to  be  encircled  by  an 
areola  of  darkening  skin,  the  suspicion  becomes  strengthened, 
and,  generally  speaking,  time  confirms  it. 

Management  of. — Of  the  management  of  the  period  of 
pregnancy  there  is  not  much  to  be  said,  as  each  woman  may 
act  according  to  her  ordinary  mode  of  life  and  circumstances 
when  in  good  health. 

The  Disorders  of  pregnancy  will,  nowever,  require  notice 
as  to  their  prevention  as  well  as  treatment.  The  stomach 
being,  through  sympathetic  irritation,  prone  to  derangement, 
care  should  be  taken  to  avoid  what  is  known  by  individual 
experience  to  be  indigestible,  avoiding  the  frequent  recourse  to 
stimulants  to  relieve  the  slight  ailments  incidental  to  a  natural 
condition:  Indigestion  is  one  of  these,  and  may  generally 
be  relieved  by  bicarbonate  of  soda  or  magnesia,  or  by  a  rigidly 
ahstennous  diet  for  a  few  days.  Costiveness  is  also  a  common 
attendant  upon  pregnancy,  and  leads  to  a  troublesome  affection 
— piles,  and  should  be  prevented  by  dieting,  or  by  occasional 
doses  of  some  mild  aperient,  such  as  castor  oil,  or  rhubarb  and 
magnesia,  or  eitrate  of  magnesia.    Piles,  if  present,  will  also 


356 


MEDICINAL, 


be  relieved  by  the  action  of  the  aperients.  We  would  warn 
against  the  senseless  practice  of  taking  frequent  doses  of  oil  as 
a  matter  of  course.  There  is  no  call  in  nature  for  anything  of 
the  kind,  and  no  need  for  such  gratuitous  physicking. 

Vomiting. — The  morning  sickness  that  attends  the  early 
weeks  of  pregnancy  amounts  in  general  to  little  beyond 
annoyance  every  morning.  Sometimes,  however,  it  becomes  so 
constant  and  persistent  as  to  be  a  real  illness  of  itself,  prevent- 
ing the  retention  of  food  of  any  kind,  so  that  the  sufferer  be- 
comes enfeebled,  emaciated,  and  as  if  bloodless.  The  ordinary 
morning  sickness  may  be  moderated  by  a  teaspoonful  or  two 
of  Noyau,  or  cherry-brandy  in  milk,  taken  quite  early  in  the 
morning  before  rising.  It  should  be  swallowed,  the  patient 
merely  turning  on  her  side  and  raising  only  on  to  her  elbow — 
not  getting  up  into  the  upright  or  sitting  posture.  Then  lying 
quietly  for  an  hour,  and  taking  after  that  time  a  small  cup  of 
strong  coffee  and  dry  biscuit;  again  resting  for  half  an  hour 
after  this  breakfast. 

Quickening  is  very  frequently  attended  with  faintness  and 
palpitation  of  the  heart,  but  these  soon  pass  away,  and  are 
relieved  by  simple  means.  These  symptoms,  however,  are  apt 
to  recur  at  any  period,  under  circumstances  that  disturb  health, 
such  as  over-fatigue,  either  in  pursuit  of  pleasure  or  of  duty. 

Enlargement  and  distension  of  the  veins  of  the  legs  are 
apt  to  occur  during  the  latter  months  of  pregnancy,  when  the 
womb,  being  large  and  heavy,  presses  upon  the  veins  in  the 
lower  part  of  the  body,  and  retards  the  return  of  the  blood 
from  the  limbs.  Hence,  varicose  veins  are  established,  and 
become  a  fixed  trouble.  The  recumbent  posture,  by  taking  off 
some  of  the  pressure  from  the  internal  vessels,  is  calculated  to 
diminish  the  distention  of  the  veins  of  the  legs;  additional 
support  may  be  afforded  to  these  by  wearing  elastic-web 
stockings. 

Cutaneous  Irritation  of  the  private  parts  often  occurs 
in  the  early  months  of  pregnancy,  and,  indeed,  in  some  persons 
forms  the  first  indication  of  the  pregnant  condition.  A  lotion 
of  carbolic  acid  applied  to  the  parts  several  times  a  day  affords 
considerable  comfort.  Take  of  gbulard  water,  one- half  pint; 
saturated  solution  of  carbolic  acid,  lo  drops.  Mix  and  use  as 
lotion. 

Irritability  of  the  Bladder,  giving  occasion  for  con- 
stant calls  to  micturition,  is  another  excessively  troublesome 
affection  that  often  attends  pregnancy,  especially  during  the 
later  weeks.  The  following  mixture  will  be  found  useful: 
Muriated  tincture  of  iron,  i  drachm;  tincture  of  henbane,  one- 
half  ounce;  water  to  6  ounces.  Mix,  Take  a  sixth  part  every 
four  or  six  hours. 


Protrusion  of  the  Navel. — This  frequently  occurs  in  the 
early  weeks  of  infantile  life. 

Treatment. — The  best  method  of  treating  it  is  to  cut  a 
piece  of  cork  or  ivory,  in  tlie  torm  of  a  half  sphere,  and  place 
the  rounded  side  on  the  protri'!dcd  navel.  Adhesive  plaster 
should  then  be  used  to  retain  it  in  its  place.  It  is  generally 
necessary  to  pursue  this  treatment  for  some  months,  particu- 
larly in  female  children.  The  plaster  should  be  changed  every 
morning,  and  the  skin  washed  before  the  cork  is  replaced. 

Puerperal  Fevers. — Symptoms. — When  a  labor  has  been 
protracted,  a  degree  of  fever  sometimes  occurs  and  passes  off 
in  the  course  of  a  few  days.  This  passing  febrile  state  is, 
however,  very  different  from  the  condition  commonly  known 
as  "puerperal,"  or  "child-fever,"  which  does  not  make  its 
appearance  generally  until  several  days,  and  is  indeed  a  very 
grave  malady.  It  is  ushered  in  by  indefinite  symptoms  refer- 
able to  the  nervous  system,  such  as  headache  and  sleeplessness. 
If  night  after  night  passes  in  disturbed  sleep,  with  or  without 
dreams  of  a  distressing  character,  and  restless  indefinite  discom- 
fort by  day,  suspicion  should  be  aroused,  and  attention  drawn 
to  the  probable  approach  of  fever.  After  this  indefinite  illness 
has  lasted  for  seven  or  eight  days,  it  will  be  found  that  there  is 
a  degree  of  tenderness  on  pressure  at  the  lower  part  of  the 
abdomen,  with  some  pain  in  moving  or  on  taking  a  long  l)reath. 
There  will  also  be  a  degree  of  flatulent  distention  of  the  bowels. 
The  ordinary  discharge  will  have  diminished,  as  will  also  the 
secretion  of  milk.  Shivering  will  occur  alternately  with  flush- 
ing and  heat  of  surface,  as  detectable  by  the  thermometer.  The 
pulse  becomes  rapid,  but  wanting  in  force. 

Treatment. — While  the  symptoms  are  mild,  a  few  doses 
of  Dover's  powder,  with  mild  saline  aperient  and  careful  diet- 
ing, will  generally  suflice  to  insure  their  disappearance.  If 
there  be  pain  in  the  abdomen,  hot  fomentation  or  turpentine 
stupes  will  give  relief.  Should  these  simple  means  prove 
ineffective,  and  the  symptoms  become  aggravated,  with  increase 
of  pain,  reliance  may  be  placed  in  small  repeated  doses  of 
opium,  either  as  Dover's  powder  or  in  form  of  pill, — e.  g., 
Dover's  powder,  5  grains  every  six  hours;  opium,  in  form  of 
pill,  half  a  grain  every  six  hours;  turpentine  stupes  repeated 
every  morning  and  night.  If  the  bowels  should  be  confined, 
a  dose  of  castor  oil  or  a  rhubarb  draught  should  be  given.  In 
most  cases  this  treatment  will  suflice,  with  a  light  nutritious 
diet.  In  those  cases,  however,  in  which  there  is  a  feeling  of 
sinking  and  prostration,  stimulants  may  be  cautiously  given. 
Should  there  be  sickness  or  vomiting,  champagne  may  be 
taken,  or  small  and  frequent  doses  of  soda-water  and  brandy. 


mu  MEDICINAI^ 

This  form  of  fever  vH;  sometimes  lasl  two  or  tnree  weeks,  and 
requires  the  grealebt  care  in  nursing,  and  in  diet,  etc.,  during 
convalesence. 

Purpura. — (The  Purples.) — Symptoms. — Patches  or  spots 
of  a  purple  color,  resembling  bruises,  their  colors  also  goiog 
through  the  various  shades  shown  in  bruises.  They  are  some- 
times accompanied  by  a  tendency  to  bleeding  at  the  nose. 
There  may  be  some  febrile  disturbance,  but  usually  the  general 
health  shows  no  sign  of  derangement. 

Treatment. — Tonics  are  required  in  this  disorder.  The 
muriated  tincture  of  iron,  with  the  addition  of  quinine,  forms 
a  very  useful  medicine.  If  the  bowels  be  confined,  sulphate 
of  magnesia  should  also  be  added.  For  children,  steel  wine 
will  generally  be  sufficient,  together  with  a  careful  nutritious 
diet  of  beef  tea,  meat,  etc. 

feemittent  Fever. — Endemic  Fever.— This  fever  is  not 
infectious,  and  it  differs  from  ague  in  there  being  no  distinct 
intermissions,  but  frequently  recurring  attacks,  generally  taking 
place  in  the  morning. 

Symptoms. — The  face  is  flushed,  there  is  headache,  and 
occasionally  delirium;  there  is  great  tenderness  in  the  stomach, 
accompanied  with  vomiting  of  a  bilious  nature;  the  bowels  are 
confined,  and  the  urine  is  scanl|^.  If  the  bowels  are  relieved, 
the  motions  are  of  a  dark,  greenish  color,  and  very  offensive. 
The  skin  is  hot,  the  pulse  rapid,  the  tongue  has  a  brownish  fur. 
The  fever  becomes  less  as  the  skin  becomes  moist,  and  as  the 
patient  goes  into  a  sweat,  the  remission  occurs.  The  remission 
generally  lasts  from  one  to  three  hours,  when  the  fever  again 
comes  on,  and  gradually  increases  in  severity  till  it  attains  the 
intensity  of  the  former  attack,  and  perhaps  exceeds  it. 
During  the  remissions  of  the  attacks,  the  patient  remains  in  a 
state  of  mild  fever,  accompanied  by  giddiness  or  lassitude.  The 
fever  may  last  from  five  days  to  five  weeks.  A  patient  may  be 
said  to  have  the  fever  in  a  favorable  manner  as  the  remissions 
are  more  distinct. 

Treatment. — If  the  bowels  are  constipated,  the  following 
aperient  mixture  should  be  taken:  Epsom  salts,  one-half  ounce; 
tincture  of  rhubarb,  i  drachm;  water  to  make  one  and  a  half 
ounces.  Mix.  When  the  remissions  have  clearly  set  in,  the 
patient  should  take  the  following  draught  three  times  a  day: 
Sulphate  of  quinine,  3  grains;  syrup  of  orange  peel,  "i  drachm; 
dilute  sulphuric  acid,  10  minims;  water,  i  ounce.  Mix.  Qui- 
nine is  not  only  of  value  as  a  curative  agent  in  the  endemic 
fever,  but  it  is  also  a  preventive.  Travelers  in  the  low  and 
marshy  districts  of  tropical  climates  do  well  to  take  two  or 
three  grains  of  quinine  every  morning. 


m 


Rheumatism — Is  an  inflammation  or  febrile  affection  that 
attacks  the  joints  and  muscles,  or  their  coverings  and  sheaths, 
in  various  parts  of  the  body.  When  the  large  joints  are 
the  seat  of  the  disease,  in  its  most  active  form,  it  is  known  as 
rheumatic  fever,  on  account  of  the  feverish  condition  that 
accompanies  it.  It  is  often,  however,  met  with  in  a  less  active 
form,  as  subacute,  chronic,  or  neuralgic  rheumatism. 

General  Symptoms. — In  the  acute  form  the  pain  in  the 
joints  is  so  acute,  and  they  are  so  sensitive  to  the  slightest 
movement,  that  the  patient  dreads  even  a  shaking  of  the  bed 
he  lies  on.  The  joints  are  swollen,  and  red  as  well  as  painful. 
A  high  degree  of  fever  attends  the  inflammatory  affection  of 
the  joints;  the  pulse  is  full,  strong  and  fast;  the  tongue  is 
furred;  the  bowels  generally  costive;  the  urine  scanty  and  high 
colored.  The  seat  of  the  inflammation  is  rapidly  changed  from 
one  joint  to  another,  the  pain  subsiding  to  return  perhaps  as 
severely  as  before. 

Subacute  Rheumatism. — In  this  form  the  pain  is  less 
severe,  and  there  is  a  slighter  amount  of  fever.  It  affects  more 
the  muscles  than  the  joints.  Of  this  kind  are  "  lumbago," 
"  rheumatic  headache,"  etc. 

Rheumatic  Affection  of  the  Heart. — In  the  .  acute 
form,  or  "  rheumatic  fever,"  the  coverings  and  interior  of  the 
heart  are  prone  to  become  inflamed.  The  occurrence  of  this 
complication  may  be  interred  if  pain  be  fel*-  in  the  region  of 
the  heart,  attended  with  palpitation  and  difficulty  of  breathing. 

Treatment. — The  several  joints  as  they  are  affected  should 
be  wrapped  round  in  cotton-wool,  covered  with  gutta-percha 
tissue  or  oil-silk,  the  joint  being  previously  gently  rubbed  with 
belladonna  liniment.  When  the  pain  and  inflammation  first 
come  on,  the  patient  should,  at  bed-time,  take  the  following 
powder:  Calomel,  2  grains;  Dover'*;  powder,  10  grains.  Mix. 
Next  morning  the  patient  should  take  the  following  draught; 
Infusion  of  senna,  2  ounces;  tartrate  of  potash,  2  drachms; 
compound  spirits  of  ammonia  (salvolatile),  one-half  drachm. 
After  the  bowels  have  been  freely  open,  the  following  medicine 
should  be  commenced:  Bicarbonate  of  potash,  2  drachms; 
water,  6  ounces.  Mix.  Two  tablespoonfuls  to  be  taken,  either 
alone  or  effervescing,  with  a  tablespoonful  of  lemon  juice,  three 
times  a  day.  The  addition  of  ten  minims  of  colchicum  wine 
sometimes  aids  the  effects  of  this  mixture,  but  it  is  apt  to 
produce  sickness  and  purging. 

If  there  is  great  pain  and  want  of  sleep,  or  if  the  bowels  are 
open  too  much,  a  grain  of  opium,  or  twenty  minims  of  laudanum 
should  be  taken  every  night.  The  above  alkaline  mixture 
should  not  be  continued  too  long,  as  it  is  apt  to  cause  irrita- 


4 


tion  of  the  intestines.  As  soon  as  the  pain  begins  to  subside, 
and  tlie  urine  to  assume  its  usual  appearance,  it  should  be 
stopped,  and  the  following  medicine  substituted:  Sulphate  of 
quinine,  i6  grains;  dilute  sulphuric  acid,  i  drachm;  water,  8 
ounces.  Mix.  Two  tables])oonfuls  three  times  a  day.  If  there 
be  reason  to  suspect  that  the  coverings  of  the  heart  are  affec- 
ted, a  blister  should  be  applied  on  the  front  of  the  chest,  over 
the  seat  of  the  heart. 

A  low  diet  of  milk,  arrowroot,  rice  or  sage,  or  beef  tea, 
should  be  continued  throughout  the  acute  stage,  with  a  change 
to  a  more  liberal  diet  as  the  symptoms  subside. 

Chronic  Rheumatism. — Symptoms. — The  pain  of  this 
form  of  rheumatism  is  less  acute,  and  is  more  frequently 
situated  in  the  muscles  or  their  tendons  than  in  the  joints. 
The  parts  affected  become  stiff  and  painful  on  movement. 
There  is  not  often  much  swelling  or  inflammation  of  the  joints 
— except  of  the  small  joints,  as  of  the  fingers — after  the  disease 
has  lasted  long. 

Treatment. — The  parts  affected  should  be  rubbed  with  a 
mixture  of  equal  parts  of  belladonna  and  soap  liniment,  or  with 
compound  camphor  liniment  (see  External  Applications),  and 
if  the  pain  and  inflammation  be  very  acute,  as  sometimes  they 
are,  turpentine  fomentations  should  be  applied. 

The  following  medicine  should  be  taken:  Iodide  of  potas- 
sium, 40  grains;  bicarbonate  of  potash,  2  drachms;  water  to 
make  8  ounces.    Mix.    Two  tablespoonfuls  three  times  a  day. 

Sciatica. — It  sometimes  attacks  the  leg,  beginning  at  the 
upper  part  of  the  back  of  the  thigh,  and  extending  downwards 
to  the  foot.  The  pain  of  this  form  of  rheumatism  is  very  acute, 
and  it  is  by  far  the  most  troublesome  to  treat. 

Treatment. — The  application  of  strong  stimulating  lini- 
ments over  the  seat  of  the  pain.  If  the  pain  be  severe,  it  may 
sometimes  be  allayed  with  half-grain  doses  of  opium  every  six 
hours.  Iodide  of  potassium  and  tincture  of  bark  should  also 
be  given.    (See  Medicines.) 

^  Scarlatina.  Scarlet  Fever.— Symptoms.— This  is  a  highly 
infectious  eruptive  fever,  common  to  all  ages,  which  makes  its 
appearance  sometimes  almost  suddenly,  but  generally  after  a 
day  or  two  of  general  indisposition,  in  which  vomiting  almost 
always  occurs.  The  rash  consists  of  minute  scarlet  spots, 
which  are  scattered  over  the  entire  body.  They  are  not  raised 
above  the  surface  of  the  skin,  over  which  a  diffuse  redness 
commonly  prevails.  The  characteristic  appearance  is  presented 
by  the  tongue,  which  is  of  a  bright  scarlet  color  round  the 
edges,  the  middle  being  furred  with  the  papillae  of  a  bright 


361 


scarlet  color,  standing  out,  and  giving  it  the  ai;[j«jarance  of  a 
strawberry.  Tiie  throat  is  sore  and  scarlet,  with  difficulty  in 
swallowing.  On  examining  the  throat  it  will  be  foun  I  that  the 
tonsils  are  often  swollen  and  ulcerated.  The  glands  in  the  neck 
are  swollen  also.  The  pulse  is  rapid  and  small.  There  is 
great  thirst,  with  entire  loss  of  appetite  for  food.  The  rash 
lasts  from  five  to  seven  days,  when  it  gradually  fades  away. 
The  skin,  after  a  variable  period,  begins  to  peel  off  as  fine  dust 
or  scales;  sometimes  large  fiakes  come  off.  The  entire  skin 
of  the  fingers  or  toes  sometimes  comes  off  in  one  piece  like 
the  finger  of  a  glove.  The  itching  caused  by  the  eruption  is 
sometimes  a  source  of  great  irritation  and  sleeplessness.  In  the 
active  febrile  stage  of  the  disease-  it  often  happens  that 
delirium  occurs  during  night,  which  subsides  with  the  fever. 

Treatment. — A  hot  bath  should  be  given  night  and  morn- 
ing, so  as  to  promote  the  functions  of  the  skin  and  bring  the 
rash  out  fully.  This  is  an  important  point,  as  when  the  rash  is 
not  out  plenteously,  the  specific  poison  of  the  disease  has  a 
tendency  to  affect  internal  organs,  the  brain  especially.  The 
bowels  should  be  kept  open  by  means  of  saline  aperients.  The 
following  mixture  is  useful  during  eruptions:  Carbonate  of 
ammonia,  40  grains;  simple  syrup,  i  ounce;  water  to  make  8 
ounces.  Two  tablespoonfuls  to  be  taken  three  times  a  dav, 
one  tablespoonful  by  children  less  than  ten  years  of  age,  and 
less  for  infants;  but  it  is  not  easy  to  get  young  children  to 
swallow  medicine  or  food,  in  consequence  of  the  soreness  of  the 
throat.  If  the  throat  be  ulcerated,  small  blisters  should  be 
applied  outside,  on  the  neck,  under  the  angles  of  the  lower  jaw 
bone.  (See  Blistering).  The  throat  and  tonsils  should  be  painted 
inside  with  the  following:  Nitrate  of  silver,  20  grains;  dissolved 
in  (\istilled  water,  i  ounce.  The  best  way  of  painting  or  mop- 
ping ihis  on  the  throat,  is  to  tie  a  small  piece  of  sponge  very 
tightly  on  the  end  of  a  piece  of  whalebone,  taking  care  to  touch 
the  tonsils  at  each  application.  The  diet  should  be  light.  Free 
ventilation  is  an  essential  point  in  the  treatment  of  scarlet  fever. 
It  must  be  secured  so  as  not  to  expose  the  patient  to  sudden 
cold  or  chill,    uisinfection  should  be  carefully  attended  to. 

Scarlet  fever  sometimes  assumes  a  malignant  form.  From 
the  very  beginning  there  is  a  depression  of  nervous  power,  the 
eruption  is  dusky,  and  the  ulceration  of  the  throat  very  acute. 
In  this  case,  stirpulants  must  be  given,  as  wine  or  brandy  and 
water;  but  in  other  forms  of  the  disease,  these  are  seldom 
needed. 

Small-pox.  Variola.---CHARACTER. — This  is  an  infectious 
eruptive  fever,  having,  in  its  natural  form,  a  definite  course 
from  the  moment  of  infection  to 'its  termination.    We  shall  in 


m 


the  first  place  describe  the  disease  as  unmodified,  in  which  its 
course  is  divisible  into  the  several  phases,  or  stages,  of  incuba- 
tion, invasion,  eruption,  decline. 

Incubation. — The  stage  of  incubation,  or  period  during 
which  the  disease  is  being  developed  in  the  system,  covers  a 
lapse  of  twelve  days  from  the  date  of  infection,  and  passes 
usually  without  any  manifest  sign  of  disease. 

Invasion. — At  the  end  of  twelve  days,  the  symptoms  of 
invasion  make  their  appearance  in  indefinite  febrile  illness, 
principally  marked  by  pain  in  the  back,  and  at  the  pit  of  the 
stomach.  These  premonitory  symptoms  last  for  forty-eight 
hours,  and  vary  greatly  in  degrees  of  severity — some  cases 
assuming  the  character  of  very  severe  illness,  the  exact  nature 
of  which  is  not  clear.  The  use  of  the  clinical  thermometer 
will  here  be  found  a  help  in  diagnosis.  If  the  temperature  of 
the  body  be  as  high  as  loo  degrees,  or  above  that,  there  will  be 
no  room  for  doubt  that  a  fever  is  impending.  Other  circum- 
stances, such  as  possibility  of  infection,  etc.,  will  further  assist 
in  arriving  at  an  opinion.  The  severity  of  the  premonitory  . 
symptoms  has  usually  a  direct  relation  to  the  severity  of  the 
subsequent  eruptive  fever. 

Stage  of  Eruption. — The  premonitory  illness  having 
existed  for  forty-eight  hours,  begins  to  decline  simultaneously 
with  the  outbreak  of  the  eruption,  in  the  shape  of  minute,  red 
pimples,  which  feel  like  millet-seeds  beneath  the  skin.  They 
appear  first  on  the  upper  parts  of  the  body,  and  last  on  the 
legs  and  feet.  In  from  twenty  to  thirty  hours  the  eruption  is 
nearly  as  fully  out  as  it  will  be. 

Varieties. — The  number  and  character  of  the  pimples  give 
rise  to  varieties,  which  have  been  recognized  and  designated  - 
as:  I.  Distinct,  or  discrete;  the  spots  not  being  very  numerous, 
and  clear  spaces  of  skin  being  left  among  them.  The  fever  is 
slight  in  these  cases.  2.  Confluent:  in  many  cases  the  eruption 
is  more  copious,  the  pimples  running  together  and  forming 
large  clusters.  In  this  form  the  fever  runs  high,  and  the  dan- 
ger is  greater  in  proportion  to  the  number  of  pustules.  There 
may  be  an  intermediate  variety.  3.  The  semi-confluent,  in 
which  the  clusters  occur  in  patches,  leaving  other  portions  of 
skin  free  from  the  eruption.  The  febrile  symptoms  are  neither 
so  mild,  nor  so  severe,  as  iu  the  above  varieties. 

Types. — Any  one  or  all  of  these  varieties  of  the  disease 
may  run  through  their  course,  ending  in  perfect  recovery;  or 
the  symptoms  may  be  characterized  by  extreme  severity  or 
prostration  from  the  beginning.  This  is  the  "  malignant  "  type 
of  the  disease;  the  others  are  the  "  mild  "  or  benignant." 


UUUlCilSAL, 


363 


Course  op  the  Eruption. — ia  ilic  ordina-ry  cuniac  of  the 
disease,  the  pimples  are  red  and  inflamed  by  the  end  of  the 
second  day;  after  this,  they  gradually  begin  to  show  a  conical 
apex,  filled  with  a  colorless  fluid,  and,  by  the  fifth  day,  they 
present  a  small  vesicle  of  this  fluid  with  flattened  instead  of 
a  conical  top.  The  vesicles  from  this  date  alter  in  appearaiice, 
and  become  pustules,  being  filled  with  matter  which  is  "  ma- 
ture "  by  the  eighth  day.  In  this  state  of  the  eruption  the 
surrounding  skin  is  red  and  swollen,  and  it  is  at  this  point  that 
the  eyelids  swell  considerably  from  the  looseness  of  their  tex- 
ture. The  patient  is  then  commonly  spoken  of  as  being  blind, 
but  in  truth  he  is  only  blinded  for  a  time.  Some  pimples  appear 
also  in  the  mouth,  and  throat,  in  most  cases  causing  hoarseness 
and  cough. 

Stage  of  Decline. — After  the  maturation  of  the  pustules 
on  the  eighth  day,  up  to  the  eleventh  day,  the  pustules  begin  to 
dry  up  and  form  scabs.  This  scabbing  process,  however,  does 
not  proceed  equally  over  the  body,  and  may  last  for  several 
weeks  on  the  extremities.  It  is  accompanied  by  a  return  of 
febrile  symptoms,  often  rather  severe,  and  attended  with  excite- 
ment of  the  brain.  This  has  been  termed  the  "secondary 
fever."  It  generally  begins  to  subside  after  the  eleventh  day, 
which  has  been  regarded  by  some  observers  as  a  "critical  day." 
Pitting  is  pretty  sure  to  follow  on  unprotected  or  natural  small- 
pox. Such  is  the  ordinary  course  of  natural  small-pox,  in  its 
non-malignant  form. 

Modified  Small-pox. — If  the  subject  of  small-pox  hrs 
been  vaccinated,  the  disease  may  be  cut  short  at  anyone  cf  its 
stages,  and  disarmed  of  its  dangers.  The  eruption  is  rendered 
slighter,  and  less  likely  to  leave  pits.  The  fever  is  slighter,  so 
much  so  as  often  to  exceed  very,  little  that  of  chicken-pox.  It 
may  be  affirmed  that  as  a  rule  vaccinated  cases  of  small-pox 
recover  with  very  little  of  ill  effects  of  any  kind,  beyond  dis- 
colored traces  of  the  pustules,  which  gradually  fade  away. 

Malignant  Small-pox. — This  form  of  disease  is  marked 
from  its  outset  by  signs  of  nervous  depression,  and  deteriora- 
tion of  the  blood.  The  pulse  indicates  loss  of  strength,  while 
the  blood  shows  grave  alterations  in  its  composition,  such  as 
blood  spots  on  the  skin,  resembling  bruises  and  flea-bites. 
The  pimples  scarcely  go  into  the  vesicular  or  pustular  stage, 
but  becomes  filled  with  extravasated  blood,  giving  them  a  pur- 
ple hue.  When  vesicles  of  this  character  are  seen,  even  if  it  be 
among  others  of  a  healthier  aspect,  they  betoken  more  than 
usual  danger.  Haemorrhage  from  internal  organs  most  com- 
monly follows,  and  the  patient  succumbs  in  the  course  of  a  few 
days. 


The  conditions  most  favorable  to  recovery  from  small-pox 
are  youth,  previous  good  health,  and  vaccination.  The  unfav- 
orable circumstances  are  infancy  and  old  age,  the  supervention 
of  other  diseases,  such  as  rysipelas,  boils,  abscesses,  congestion 
of  intL-rna]  organs,  and  pregnancy.  This  last  is  almost  always 
atte5ioe<i  ^vrih  abortion  in  small-pox. 

liiliau..iicvUon  of  the  coals  of  the  eye  is  very  prone  to  occur 
duri)!^^  an  attack  of  small-pox — in  severe  cases  running  on 
sometimes  to  the  total  destruction  of  the  globe  of  the  eye. 

Propagation.^ — Small-pox  may  be  propagated  by  infection, 
or  by  inoculation.  The  latter  is  now  never  practiced,  since  it 
has  been  made  to  be,  in  law,  a  felony,  punished  by  heavy  fine 
or  imprisonment.'  The  incurrence  of  the  disease  by  infection 
is  CLlled  taking  it  in  the  natural  way."  J^ow  long  after  the 
subsidence  of  all  the  symptoms  of  small-pox  an  individual 
may  be  able  to  communicate  it  "in  the  natural  way"  is  not 
known.  Probably  no  risk  exists  of  its  propagation  from  the 
person  after  all  the  scabs  have  fallen  off,  and  the  patient  has 
had  repeated  baths.  To  prevent  its  propagation  the  thorough 
disinfection  of  all  clothing  and  bedding  should  be  effected  as 
early  as  possible. 

Treatment. — For  the  disease  itself  the  treatment  consists 
more  in  watching  its  course  and  relieving  co.  plications  than 
in  the  administration  of  remedies  with  any  view  to  cure. 
Small-pox  having  a  definite  course  cannot  be  interfered  with 
by  active  treatment  without  fear  of  causing  mischief: — all  that, 
need  be  done  is  to  administer  some  mild  aperient  in  the  outsef, 
and  then  some  simple  saline  mixture  if  the  fever  run  high.  A 
mild  distinct  case  is  far  better  left  to  run  its  nat:  ral  course. 
Separation  of  the  sick  from  the  healthy,  and  a  plentiful  sup- 
ply of  pure  air,  are  of  greater  importance,  almost,  than  the 
adoption  of  curative  measures.  The  sleeplessness  and  delirium 
which  often  attends  the  febrile  state  that  accompanies  matura- 
tion of  the  vesicles,  are  readily  allayed  by  Dover's  powder. 
If  the  entire  surface  of  the  body  be  sponged  daily  with  warm 
water,  or  vinegar  and  water,  the  irritation  of  the  skin  is  much 
allayed  thereby.  Inflammation  of  the  eyes  should  be  imme- 
diately attended  to.  A  small  piece  of  linen  rag,  dipped  in  cold 
water,  or  Goulard  water,  should  be  laid  over  the  eyelids  and 
be  kept  constantly  wetted.  The  main  treatment  of  mild  or 
simple  small-pox  resolves  itself  into  nursing  and  dieting. 
During  the  early  febrile  stages,  diet  of  bread  and  milk  is  the 
best.  Light  slops,  such  as  broths,  may  be  allowed  also,  anu 
ripe  fruits,  such  as  grapes,  oranges,  etc.,  to  allay  thirst.  When 
the  process  of  scabbing  has  advanced  a  few  days,  and  the  sec- 
ondary fever  is  on  the  decline,  meat  should  be  given,  and  if 
the  pulse  becomes  feeble  some  wine  in  addition  will  prove 


MEDICINAL. 


•  365 


beneficial.  In  the  severer  or  malignant  small-pox,  wine  or 
brandy  will  be  required  earlier.  The  indication  will  be  a 
sense  of  sinking  expressed  by  the  patient,  and  feebleness  of  the 
pulse.  In  the  malignant  or  haemorrhage  form  wine  should  be 
given  to  begin  with,  and  doses  of  the  muriated  tincture  of  iron. 

Prevention  of  Pitting. — A  point  in  treatment  to  which 
great  importance  is  attached  is  to  prevent  pitting  or  scarring. 
Countless  have  been  the  schemes  that  have  been  put  forward 
with  great  boast  and  pretention  as  in^llible  preventives  of  the 
disfigurement.  Having  tried  a  great  many  of  the  plans,  and 
seen  them  tried  on  a  great  scale,  we  cannot  advise  our  readers 
to  rely  upon  any  one  that  has  yet  been  put  forward,  except  pre- 
vious vaccination.  This  exerts  such  a  controlling  power  over 
the  disease  that  it,  even  in  severe  cases,  may  pass  away  without 
pitting.  The  separation  of  the  scabs  is  promoted  by  painting 
them  with  sweet  oil  as  soon  as  they  are  formed. 

Spasm,  or  Cramp,  may  be  a  symptom  of  some  nervous 
affection,  or  of  inflammation  of  some  internal  organ.  Essen- 
tially they  are  the  same  thing,  but  a  distinction  is  generally 
made  to  the  effect  that  spasm  affects  internal  muscular  parts,  as 
of  the  stomach  or  intestines,  while  cramp  affects  the  muscles 
of  the  limbs.  Internal  cramp  or  spasm  may  be  distinguished 
from  inflammation  by  pressing  on  the  part.  Steady  pressure 
gradually  affords  some  relief  in  spasm,  whereas  the  pain  is 
increased  thereby  if  its  cause  be  inflammation. 

Treatment. — For  immediate  relief  of  spasms  or  cramp, 
an  adult  may  take  laudanum,  20  minims;  ether,  30  minims;  or, 
chloric  ether,  30  minims,  in  a  wineglass  of  water.  And  repeat 
every  three  or  four  hours. 

Splinters,  Thorns,  etc.— These  should  be  removed,  if  possi- 
ble, by  the  use  of  forceps.  If  they  are  left  in  they  may  cause 
inflammation,  and  the  formation  of  abscesses,  or  gatherings. 
If  the  foreign  body  cannot  be  extracted,  a  linseed-meal  or 
bread-poultice  should  be  applied.  Matter  will  probably  forme 
and  may  be  required  to  be  let  out  by  a  puncture,  in  which  case 
most  probably  the  thorn  or  splinter  will  be  evacuated  at  the 
.same  time.  The  inflammation  will  begin  to  subside  as  soon  as 
this  has  occurred. 

Stings  of  Insects,  eta— Symptoms.— The  stings  of  wasps 
or  ants,  or  bees,  as,  indeed,  do  most  of  the  bites  ot  insects, 
present  very  much  the  appearance  of  what  are  called  poisoned 
wounds.  The  history  of  the  case  will  generally  be  that  the 
patient  lias  suddenly  felt  a  very  sharp  pain  in  the  part  affected, 
though,  perhaps,  he  has  not  noticed  any  unusual  appearance 
about  it.    Within  a  short,  but  variable  period,  there  is  a  feel- 


366      '  MEDICINAL. 

ing  of  irritation  about  the  spot,  which  rapidly  becomes  red  and 
swollen,  and  sometimes  acutely  painful.  On  close  examination, 
it  will  be  found  that  there  is  a  small  speck  about  the  centre  of 
the  inflamed  part,  and  in  this  the  sting  of  the  insect  is  some- 
times found.  The  severity  of  the  symptoms  will  of  course  vary, 
according  to  the  state  of  health,  or  constitution  of  the  patient. 
The  inflammation  may  be  confined  to  a  small  circumscribed 
spot,  or  it  may  spread  over  a  whole  limb,  and  be  attended  with 
signs  of  prostration.  ♦ 

Treatment. — If  the  sting  have  been  left  in,  as  it  usually  is 
by  wasps,  it  should  be  carefully  extracted,  if  it  can  be  got  hold 
of,  by  forceps  or  tweezers.  If  there  be  simply  a  small  red 
irritable  spot,  it  will  be  sufficient  to  dress  it  with  a  cold  evapor- 
ating lotion,  such  as  the  following: 

Vinegar,  i  ounce;  spirits  of  wine,  i  ounce;  water,  4  ounces. 
Mix.  This  should  be  kept  constantly  applied  by  means- of  a 
piece  of  lint,  or  soft  linen  rag. 

Spirits  of  salvolatile  is  also  very  useful  for  local  application 
in  slight  cases  of  stings.  Should,  however,  the  inflammation 
spread  much,  poultices  of  linseed-meal  should  be  applied. 

Should  the  wound  have  been  inflicted  by  a  snake  or  other 
venomous  insect,  and  the  system  be  at  all  affected,  if  the 
patient  seem  faint  or  prostrated,  stimulants  should  be  given 
freely,  thus:  Spirits  of  salvolatile,  i  drachm;  water  to  i  ounce; 
every  hour;  or  brandy  and  water,  if  the  ammonia  be  not  at 
hand.  If  the  bite  proceed  from  some  animal,  whose  bite  is 
known  to  be  of  a  dangerous  nature,  nitrate  of  silver  should 
be  freely  applied  to  the  wound  as  quickly  as  possible.  If  the 
wound  be  on  a  limb,  it  will  be  as  well  to  tie  a  handkerchief  or 
other  ligature  tightly  round  it  above  the  part  bitten. 

The  venomous  effect  of  certain  snake  bites,  as  that  of  the 
cobra  di  capello,  are  so  rapid  in  their  development  that,  unless 
speedy  or  immediate  aid  be  rendered,  the  patient  will  stand  but 
little  chance  of  recovery.  The  bite  of  the  adder  is  occasion- 
ally followed  by  very  serious  symptoms.  The  bite,  or  rather  the 
stings,  of  certain  scorpions  are  often  of  a  severe  nature.  In 
nearly  all  cases  of  snake-bite,  the  symptoms  consist  in  a  fearful 
state  of  depression,  during  which,  unless  the  strength  be  sup-* 
ported,  the  patient  will  sink. 

If  the  wound  be  inflicted  on  one  of  the  limbs,  a  ligature 
should  be  very  tightly  tied  round  it  above  the  wound. 

The  object  of  the  treatment,  as  above  stated,  is  to  support 
the  strength  of  the  patient  until  the  poison  shall  have  passed 
out  of  the  system. 

Stomach- Ache:  i.  In  Children;  2.  In  Adults. — i.  To 
begin  with  this  very  "  Gommon  heritage  "  of  infantine  and 


MEDICINAL. 


367 


childish  **woe,"  first  and  foremost  show  your  sense,  as  far  as  a 
fgnd  (and  foolish?)  papa  or  mamma  can  be  supposed  to  show  ♦ 
it,  by  preventing  'the  "  little  ones  "  from  eating  and  drinking 
what  you  know,  and  they  don't  know,  to  be  a  likely  fons  et 
origo  maloriwi.  For  instance,  prevent  their  eating  raw  and 
unripe  fruit;  going  into  the  garden  and  picking  and  swallowing 
green  peas,  sour  gooseberries,  and  so  on;  in  short,  keep  them 
on  their  proper  diet,  eggs  and  milk,  in  especial,  the  only  two 
perfect /^r  se  kinds  of  food;  good  brown  bread,  made  at  home 
of  whole-ground  wheat,  infinitely  more  nourishing  than  the  fine 
white  bread,  too  often  adulterated,  for  the  sake  of  the  color, 
with  alum,  to  the  ruin  of  the  teeth  and  confinement  of  the 
bowels;  Scotch  oatmeal  porridge,  with  plenty  of  milk,  not 
odious  salt  and  the  like.  N.  B. — Do  not  expect  your  young 
child  to  thrive  on  tea  and  white  bread  and  butter  only;  still 
less  on  buttered  toast.  A  growing  child  needs  something  bet- 
ter at  breakfast  than  that.  If  you  yourself  know  nothing 
about  the  proper  diet  for  a  child,  then  buy  one  of  the  London 
Hospital  Pharmacopoeias,  particularly  one  of  the  "  Children's 
Hospital  Pharmacopoeias,"  at  the  end  of  which  a  proper  dietary 
for  a  child,  according  to  its  age,  is  given. 

If  stomach-ache  does  come,  in  spite  of  all  reasonable  pre- 
cautions, then,  if  you  have  no  doctor  at  hand,  or  in  case  you 
don't,  in  your  wisdom,  think  fit  to  call  one  in,  or  in  case 
youxannot  pay  him  if  you  do — \}s\QXi^  faute  de  mieux,  give  from 
a  quarter  of  an  ounce  of  tincture  of  rhubarb  to  half  an  ounce, 
according  to  age  and  strength,  with  from  two  to  four  drops  of 
laudanum,  and  four  or  five  drops  of  essence  of  ginger  in  about 
a  wineglass  or  a  little  more  of  water.  A  little  sugar  and  grated 
nutmeg  in  it  will  do  no  harm,  and  make  it  more  palatable. 
Cut  him,  or  her,  as  the  case  may  be,  a  bit  of  thin  fresh  lemon- 
peel,  and  give  it  to  set  the  little  teeth  into  as  soon  as  the  succus 
amarus  is  swallowed,  to  take  the  taste  away;  or,  if  you  cannot 
get  this,  then  a  thin  slice  of  a  ripe  apple,  or  a  small  suck  at  an 
orange.  A  child  won't  take  medicine  any  the  better  another 
time,  for  having  had  the  nasty  taste  in  its  mouth  for  minutes 
after  it  has  swallowed  its  first  dose.  Put  the  child  to  bed, 
warm  and  comfortable;  and,  if  the  pain  continues,  repeat  the 
dose,  and  apply  warm  fomentations,  flannels  wrung  out  in  hot 
water,  with  a  few  drops  of  spirits  of  turpentine  sprinkled  on 
them  to  the  pit  of  the  stomach. 

Better  still,  if  you  are  near  and  have  access  to  a  hospital 
dispensary;  or,  failing  that,  to  a  good  chemist's,  then  have  tne 
following  recipe  made  up,  and  give  it:  Ten  grains  of  c  arbonate 
of  magnesia;  io  grains  of  aromatic  powdered  chalk,  15  to  20 
drops  of  the  tincture  of  rhubarb;  i  ounce  of  peppermint  water. 
Repeat  the  dose  in  half  an  hour  if  the  pain  be  not  qui.eted> 
This  will  suit  a  child  ef  eight  or  ten  years  ©f  age^ 


368 


MEDICINAL. 


For  pain  in  the  stomach  in  infants,  try,  before  you  give  Dill 
or  any  other  medicine,  gentle  pressure  with  the  palm  of  th$ 
warm  hand  on  the  abdomen,  quietly  and  steadily  applied.  The 
pain,  probably  owing  to  wind  only,  will  pass  away. 

N.  B. — Have  woolen  clothing  (as  soft  flannel)  worn  next 
the  skin.  Whole-meal  bread,  but  not  bran  bread  for  little 
children,  and  fine  oatmeal  only  should  be  used.  Avoid  newly- 
baked  bread  too.  Second  day  bread  is  the  best,  well-fired, 
and  not  raw  and  doughy. 

If  pain  be  aggravated  by  pressure  and  rubbing,  the  stomach- 
ache maybe  more  serious,  and  advice  should  be  sought.  Warm 
light  poultices  and  one  dose  only  of  castor-oil.  The  directions 
for  the  use  of  laudanum  must  be  regulated  according  to  the 
age  of  the  child;  viz.,  one  drop  for  every  year  of  its  age.  For 
adults,  the  castor  oil  and  peppermint  draught  should  be  advised 
too. 

2.  In  an  Adult. — Act  much  m  the  same  manner  as  with 
this  complaint  in  a  child,  if  you  have  nothing  better  within 
reatch  than  tincture  of  rhubarb;  only,  of  course,  use  a  stronger 
dose,  say  from  half  an  ounce  to  an  ounce  of  the  tincture,  and 
from  five  to  ten  drops  of  laudanum.  In  case  you  can  get  it 
made  up,  probably  no  better  prescription  can  be  given  than 
that  which  bears  in  Hospital  Pharmacopoeias  the  barbarous 
Latin  name  of  Haustus  carminattvuSy  the  draught,  that  is,  that 
acts  like  a  charm,  viz:  Five  grains  of  rhubarb  powder,  with 
the  same  quantity  of  powdered  ginger;  lo  grains  of  bicarbonate 
ot  soda;  20  drops  of  the  aromatic  spirits  of  ammonia,  and  i 
ounce  of  cinnamon  water;  or,  if  you  cannot  get  that,  plain 
water  will  do. 

Stone-Pock. — Symptoms. — This  troublesome  and  disfiuring 
nffection  of  the  skin  has  the  synonyms  of  "Acne,"  "Carbuncle- 
*ace,"  and  "Rosy  drop."  It  consists  in  scattered  pimples, 
occurring  usually  on  the  face,  chest,  back,  and  shoulders.  They 
appear  first  as  small  hard  pimples,  with  minute  black  points, 
consisting  of  obstructed  openings  of  the  glands  of  the  skin. 
After  an  uncertain  period,  the  pimples  increase  in  size,  become 
inflamed  at  their  base,  pus  forms,  presenting  yellow  heads, 
then  scabbing  off  in  the  course  of  a  week  or  ten  days.  This  is 
the  form  in  which  the  eruption  makes  its  appearance  in  the 
young  and  healthy,  about  the  period  of  puberty,  to  their  great 
annoyance  and  discomfort.  In  advanced  life  the  eruption 
assumes  a  congestive  character,  and  is  of  a  dark  or  fiery  red 
hue,  often  very  obstinate  and  chronic  in  its  nature.  It  is  this 
form  which  has  acquired  the  rather  approDrious  synonym  of 
"Carbuncle-face." 

Trj^atment. — However  an:\ioiis  young  people  may  be  to 


MEDICINAL. 


369 


get  rid  of  what  they  feel  to  be  a  very  disfiguring  eruption,  they 
must  make  up  their  minds  to  endure  it  with  as  much  patience 
as  may  be,  since  it  will  often  last  for  a  year  or  two,  and  then 
gradually  disappear,  W e  would,  therefore,  warn  our  readers 
against  taking  strong  medicines  with  a  view  of  getting  rid  of  it. 
A  more  important  point  is  attention  to  diet  and  the  general 
state  of  health.  A  nutritious,  unstimulating  diet  should  be 
taken.  A  simple  aperient  of  an  alkaline  character,  taken  occa- 
sionally, together  with  the  use  of  mild  lotions,  are  the  utmost 
that  should  be  attempted.  Thus,  for  aperient  mixture:  Bicar- 
bonate of  potash  (or  soda),  2  drachms;  infusion  of  senna,  2 
ounces;  infusion  of  gentian,  6  ounces.  Mix.  Take  an  eighth 
part  twice  a  day.  For  lotion:  Corrosive  sublimate,  2  grains; 
rose-water,  or  pure  water,  8  ounces.  Mix,  and  mark  "poison- 
ous." Apply  to  the  skin  night  and  morning.  Or,  common 
washing  soda,  i  drachm,  to  a  pint  of  w^ater,  and  apply  freely, 
drying  the  skin  again  with  a  soft  towel.  Or,  half  an  ounce  of 
bicarbonate  of  soda,  or  potash,  added  to  the  water  of  a  sponge 
bath. 

The  chronic  form  of  acne  may  be  taken  as  a  type  for  the 
treatment  of  chronic  diseases  of  a  pustular  order  generally. 

In  all  these,  attention  to  diet  is  equally  important,  but  it 
oiay  be  fuller,  and  some  stimulant  should  be  taken  in  the  cases 
of  adults.  The'  internal  use  of  arsenic,  and  of  mineral  acids, 
according  to  the  age  and  state  of  constitution,  will  be  found 
most  ser^  iceable,  due  attentipn  being  paid  also  to  the  func- 
tions of  the  liver  and  kidneys.  The  following  prescriptions 
rnay  be  tried.  Diluted  nitric  acid,  2  drachms;  compound 
tincture  of  bark,  10  drachms.  Mix.  Take  a  teaspoonful  three 
times  a  day  in  a  wineglass  of  water.  Or,  Fowler's  solution  of 
arsenic,  i  drachm;  solution  of  potash,  3  drachms;  tincture  of 
gentian,  to  2  ounces.  Given  as  above.  The  dose  of  solution 
of  arsenic  should  be  cautiously  increased  by  30  drops  to  the 
bottle  at  end  of  each  ten  days,  for  about  three  times.  The 
dose  will  then  be  as  large  as  it  will  be  safe  to  entrust  to  non- 
professional hands. 

If,  during  the  administration  of  arsenic  in  these  small  medi- 
cine doses,  there  should  occur  griping  sickness  and  itching  ot 
the  eyelids,  the  medicine  should  be  stopped.  Its  use  should 
also  be  discontinued  if  it  seems  to  exert  a  depressing  influence 
on  the  syr,tem. 

For  outward  application,  in  chronic  acne  and  other  pustu- 
lar affections,  there  are  several  ointments  and  lotions.  Thus: 
Sulphate  of  zinc,  20  grains;  glycerine,  1-2  ounce;  water,  to  6 
ounces.  Mix. 

Stranguary  (Difficult  Micturition).  —  Symptoms.  —  This 
spasmodic  affection  may  be  caused  by  the  application  of  3 

84 


37e 


MEDICINAL. 


blister-plaster  or  of  blistering  liquid  to  any  part  of  the  body; 
or  by  inflammation  of  the  bladder  or  other  disorder  of  the 
urinary  organs;  by  hysteria  or  by  pregnancy.  The  spasm 
causes  great  distress  by  the  ineffectual  efforts  that  are  made  to 
empty  the  bladder,  which,  the  more  it  is  distended,  the  more 
severe  the  pain  becomes,  so  that  the  slightest  movement  or 
pressure  becomes  intolerable. 

Treatment. — It  is  caused  by  the  irritation  of  a  blister- 
plaster,  a  sedative  (as  tincture  of  henbane,  or  laudanum)  and 
warm  drinks,  with  time,  will  relieve  the  suffering. 

When  it  proceeds  from  internal  causes  it  will  depend  also 
on  these  for  its  treatment;  when,  however,  it  occurs  in  hysteri- 
cal states,  the  tincture  of  perchloride  of  iron,  with  tincture  of 
valerian,  or  assafoetida,  may  be  tried.  (See  List  of  Medi- 
cines.) 

Struma,  or  Scrofula.— This  is  an  unhealthy  state  of  consti- 
tution, which  gives  a  character  to  the  diseases  or  disorders  of 
those  who  possess  it.  Thus  it  is  regarded  as  the  basis  of 
glandular  swellings  in  the  neck,  and  is  somewhat  loosely  spoken 
of  as  "scorbutic  habit  of  body." 

All  diseases  occurring  in  strumous  habits  require  a  support- 
ing and  tonic  treatment. 

Sunstroke. — Symptoms. — These  resemble  the  symptoms  of 
congestion  of  the  brain,  and  come  on  occasionally  with  great 
suddenness  after  exposure  to  the  direct  heat  of  the  sun.  In 
other  cases  the  symptoms  are  slower  in  their  approach,  and  in 
children  resemble  those  of  affection  of  the  brain  from  teething. 

Treatment. — Apply  cold  to  the  head,  and  mustard-plas- 
ters to  the  soles  of  the  feet  and  calves  of  the  legs,  giving 
repeated  moderate  doses  of  stimulants  at  the  same  time. 

Swallowing  Foreign  Bodies. — It  often  happens  that  chil- 
dren swallow  money,  or  other  hard  substances,  such  as  pins, 
etc.  In  these  cases,  if  the  substance  be  completely  swallowed, 
it  should  be  left  to  take  its  course  through  the  stomach  and 
intestines.  The  custom  of  giving  purgatives  in  such  cases  is 
altogether  contrary  to  physiological  principles,  as  the  intestinal 
movements  will  more  safely  carry  them  through  than  if  vio- 
lently urged  by  physic. 

Toothache,  How  to  Treat.— To  alleviate  the  wretched  pain 
— for  nothing  probably  short  of  "cold  steel,"  that  is,  extraction^ 
can"  work  a  perfect  cure — take  at  once  a  tolerably  strong  dose 
of  opening  medicine;  as  soon  as  this  operates,  in  all  probability 
the  pain  will  be  gone  for  a  week  or  two.  Meanwhile,  apply  a 
small  mustard  poultice  outside,  just  over  the  place  where 
the   pain   is    most    violent,   and    rub   the   gum    and  the 


I. 


*  .MEDICINAL.  371 

tooth  with  chloroform  and  laudanum.  It  will  ease  tne  dread- 
ful pain.  A  little  bit  of  cotton  dipped  in  a  solution  of  shellac, 
or  of  gum  mastic  and  spirits  of  wine,  makes  a  good  temporary- 
stopping  for  bad  teeth.  Avoid  the  ordinary  vaunted  "nos- 
trums," that  is,  the  quack  medicines  said  instantly  to  remove 
toothache.  Kreasote  is  the  safest  domestic  remedy  to  employ, 
if  the  pain  be  very  bad;  only  get  a  friend  to  employ  it,  by 
putting  at  little  bit  of  cotton-wool  dipped  in  it  into  the  hollow 
of  the  tooth  for  you,  and  do  not  try  to  put  it  in  yourself,  or  you 
will  scarify  your  tongue  and  gums. 

Vomiting",  Obstinate. — When  the  Stomach  will  Retail 
Nothing. — General  Directions,  when  a  Doctor  Cannot 
BE  Got. — Keep  the  patient  perfectly  quiet,  in  a  bed,  if  possible, 
and  on  his  back.  Give  no  food  for  some  time,  and  then  only 
teaspoonful  doses  at  a  time,  with  long  intervals;  leave  him  to 
himself  for  an  hour  or  two;  then  give  five  drops  of  chlorodyne 
in  a  little  water,  and,  after  an  interval,  a  little  chicken-broth  or 
beef-tea.  Milk,  pure  and  simple,  or  milk  with  lime-water,  in 
very  small  quantities  at  a  time«  is  often  useful.  If  you  cannot 
keep  these  down  lay  a  piece  of  lint  soaked  in  a  teaspoonful  of 
brandy  and  a  teaspoonful  of  laudanum  mixed,  on  the  pit  of  the 
stomach,  cover  it  with  a  bit  of  oiled  silk  or  guttapercha  twice 
the  size  of  the  lint,  and  renew  it  every  four  or  five  hours.  A 
mustard  plaster  will  answer  the  same  purpose,  and  is,  probably, 
more  easily  procured.  Either  application  will  help  to  quiet 
the  stomach.  A  teaspoonful  of  lime-water  in  a  teacupful  of 
milk  or  of  cold  beef-tea  (I  have  found  that  the  stomach  will 
always  keep  down  the  white  of  an  egg,  well  beaten  up  with 
a  teaspoonful  of  brandy,  and  given  a  very  little  at  a  time,  when 
it  would  retain  nothing  else),  or  of  arrowroot,  will  often  abate 
the  vomiting  and  enable  the  stomach  to  retain  a  small  quantity 
of  food. 

Thirty  drops  of  wood  naphtha  and  as  much  of  the  tincture 
of  cardamoms,  in  a  tablespoonful  or  two  of  water  is  sometimes 
used  in  this  distressing  complaint,  and  with  success.  It  is  very 
useful  in  preventing  the  vomiting  of  consumptive  patients. 
Other  experienced  doctors  say,  use  one  drop  of  ipecacuanha 
wme  every  half  hour. 

Typhoid  Fever.— Intestinal,  or  Enteric,  Fever.— Symptoms. 
— This  fever  generally  begins  with  slight  premonitory  symp- 
toms, such  as  chilliness,  loss  of  appetite,  and  heat  of  skin^ 
sometimes  vomiting,  and  generally  diarrhoea,  which  seems  to 
defy  remedies.  The  patient  becomes  weaker,  and,  from  about 
the  seventh  to  the  tenth  day  from  the  seizure,  there  appear  on 
different  parts  of  the  body — generally  on  the  back  and  front  of 
the  chest  and  abdomen — rose-colored  spots,  which  are  slightly 


m 


MEDICINAL. 


raised  above  the  suriace,  but  which  disappear  on  pressure;  and 
quickly  return  when  the  finger  is  removed.  At  first,  only  two 
or  three  make  their  appearance,  and  are  liable  to  be  over- 
looked. More  come  out,  but  they  are  very  variable  in  number: 
in  ordinary  cases,  about  a  dozen.  In  forty-eight  hours  these 
spots  fade  out,  and  are  replaced  by  fresh  ones;  this  crop  also 
fades  as  the  former,  and  is  replaced  by  another,  and  so  on. 
The  probable  severity  and  danger  bear  some  relation  to  the 
number  of  the  spots;  the  abdomen  feels  hard,  and  is  tender, 
but  more  particularly  just  above  the  right  groin.  The  tongue 
is  furred  in  the  centre  and  red  at  the  tip,  as  the  diarrhoea  con- 
tinues, the  motions  being  loose,  sometimes  quite  black,  at  other 
times  light-colored.  If  this  continue,  the  tongue  becomes 
ulcerated,  brown,  and  dry.  The  teeth  become  caked  over  with 
a  brown  matter  called  "sordes,"  and  there  is  great  thirst.  The 
pulse  ranges  between  90  and  120.  The  temperature  will  reach 
102  degrees  to  104  degrees.  The  patient  may  become  deliri- 
ous, but  this  does  not  always  denote  that  the  disease  will  assume 
a  serious  form.  In  favorable  cases  the  improvement  is  gener- 
ally slow.  It  is  indicated  by  the  number  of  stools  diminishing 
and  becoming  more  and  more  solid.  The  spots  disappear,  the 
skin  becomes  cooler  and  moist,  the  appetite  returns,  and,  as 
convalesence  progresses,  sometimes  becomes  ravenous.  The 
appetite  requires  to  be  carefully  controlled  during  convalescence. 
Ulceration  of  the  bowels  being  the  dangerous  tendency  of  the 
fever,  indiscretion  in  diet  will  easily  induce  a  relapse. 

Treatment.— The  diet  is  an  important  point  in  the  treat- 
ment of  the  disease.  It  should  consist  of  light  fluid  food, 
easy  of  digestion;  nothing  solid  should  on  any  account  be 
given.  The  patient  should  have  milk  and  beef  tea,  coffee  or 
tea;  arrowroot  or  gruel  are  both  useful.  The  staple  article  of 
diet  should  be  milk  during  the  first  ten  or  twelve  days,  unless 
symptoms  of  extreme  debility  should  occur,  in  which  case 
beef  tea  and  port  wine  may  be  given.  Soups  also  may  be 
given,  but  care  must  be  taken  that  they  are  clear  froml  indi- 
gestible fibres  of  meat  and  vegetable. 

The  administration  of  wine  is  often  a  most  difficult  problem 
in  the  treatment  of  fever.  If  the  signs  of  debility  are  so  evi- 
dent as  to  render  prostration  imminent,  an  ounce  of  port  wine, 
or  even  brandy,  may  be  given  every  four  or  six  hours;  but  it  is 
jiecessary  to  caution  the  reader  not  to  mistake  the  feeling  of 
vveakness,  which  is  an  inseparable  attendant  on  fever,  for  dan- 
ijjerous  debility.  A  vastly  larger  proportion  of  cases  would  do 
well  without  stimulants  than  is  generally  believed.  It  may  be 
a  help  to  the  determination  of  the  question  if  we  point  out 
some  symptoms  that  will  call  for  the  use  of  alcoholic  stimu- 
lants.   These  are  great  fluctuations  in  the  number  of  the  pulse 


MEDICINAL. 


373 


and  in  the  degrees  of  temperature  of  the  body,  and  a  want  of 
muscular  power  to  maintain  a  comfortable  posture  in  bed, 
accompanied  with  sighing  and  irregular  breathing.  It  may  be 
stated  broadly  that  it  is  not  the  number  of  the  pulse  that  is  so 
important  as  its  steadiness.  A  pulse  of  a  hundred  and  fifty — 
if  it  continue  day  after  day  at  that  number — affords  a  better 
sign  than  a  pulse  that  beats  a  hundred  at  one  time,  and  a  hun- 
dred and  twenty  at  another,  and  a  hundred  and  something  else 
at  another  time.  The  same  remark  applies  to  the  readings  of 
the  clinical  thermometer.  If  these  are  steady,  the  case  will,  in 
all  probability,  do  well  without  the  use  of  alcohol. 

For  medicinal  means,  but  little  is  required  in  the  shape  of 
drugs.  Some  simple  effervescing  saline,  or  soda-water,  which 
will  serve  to  allay  thirst  and  fever,  will  suffice  in  mild  cases. 
Dilute  hydrochloric  acid,  in  small  doses,  is  often  of  some  ser- 
vice. Diarrhoea  may  be  checked  by  chalk  mixture,  to  which, 
if  there  be  pain  in  the  bowels,  small  doses  of  Dover's  powder 
may  be  pcdded.  If  there  be  tenderness  on  pressure  of  the 
abdomen,  a  mustard  plaster  may  be  applied,  or  a  linseed  poul- 
tice should  be  kept  on  day  and  night.  When  convalescence 
begins  it  may  be  assisted  by  the  administration  of  quinine. 

Typhoid  fever  has  a  specific  duration,  viz.:  either  twenty- 
one  or  twenty-eight  days;  this,  the  ordinary  duration,  may,  how- 
ever, be  interfered  with  by  the  complication  of  inflammation 
of  any  internal  organ,  and  convalesence  may  be  prolonged 
through  ma.ny  weeks  by  the  occurrence  of  mischief  in  the  in- 
testines. The  termination  of  the  disease,  if  not  in  health,  is 
in  exhaustion;  or  sometimes  by  inflammation  in  the  cavity  of 
the  abdomen,  through  the  perforation  of  an  ulcer  in  the  intes- 
tines. In  this  last  case,  pain  of  a  most  intense  character  sets 
in  suddenly,  and  is  rapidly  followed  by  collapse  and  death. 

Typhoid  fever  is  not,  as  supposed,  a  milder  form  of  typhus; 
it  is  distinctly  different.  Typhus  is  infectious;  typhoid  is  not. 
The  prominent  symptom  of  typhus  fever  is  the  disturbance  it 
causes  in  the  brain.  Diarrhoea  is  the  prominent  symptom  of 
typhoid. 

The  above  distinctions  are  sufficient  reasons  with  some 
authorities  for  dispensing  with  the  name  "  typhoid,"  as  that, 
from  its  similarity  to  "  typhus,"  is  liable  to  mislead,  hence  the 
name  "  Enteric  "  as  the  more  appropriate  distinctive  designa- 
tion of  this  fever  is  frequently  employed. 

Typhus. — This  is  an  infectious  fever  of  a  very  grave  char- 
acter, known  under  various  names  as  jail-fever,  camp-fever, 
etc.  It  begins  like  most  other  fevers  with  indefinite  symptoms 
of  malaise,  lasting  an  uncertain  period.  The  incursion  of  the 
fever  is  sometimes  sudden,  commencing  with  a  shivering  fit, 


374 


MEBieiNAL. 


headache,  and  feeling  of  extreme  debility.  As  the  fever 
becomes  more  pronounced,  the  pulse  is  rapid,  the  temperature 
of  the  skin  above  loo  degrees;  thirst  becomes  urgent,  the 
tongue  furred;  vomiting  sometimes  occurs.  Severe  headache 
and  delirium  occur  early  in  the  course  of  this  fever.  With  the 
advance  of  the  disease,  the  tongue  becomes  coated  with  fur, 
the  eyes  bloodshot,  the  skin  hot  and  dry,  the  urine  scanty,  and 
the  skin  assumes  a  dusky  hue. 

A  characteristic  eruption,  distinctive  of  symptoms,  appears 
on  the  chest  and  body,  usually  after  the  fifth  day.  By  the 
peculiar  features  of  this  eruption,  the  disease  may  be  identified 
and  distinguished  from  typhoid.  The  appearance  of  the 
eruption  somewhat  resembles  that  of  measles,  but  has  mixed 
with  it  numerous  minute  spots  like  flea-bites.  The  stress  of 
typhus  is  on  the  brain,  as  manifested  by  the  early  occurrence 
of  severe  headache,  delirium,  painful  dreams,  sleeplessness, 
twitching  of  the  muscles,  and,  lastly,  coma.  The  bowels, 
usually,  are  confined,  a  condition  the  reverse  of  what  is  observed 
in  typhoid.  Cough  and  shortness  of  breathing  direct  attention 
to  the  organs  of  respiration,  inflammation  of  the  lungs  of  a 
low  and  insidious  character,  being  one  of  the  most  frequent 
and  most  dangerous  complications  of  this  fever. 

Typhus  fever  has  no  definite  duration,  like  typhoid,  but 
generally  declines  in  fourteen  days,  although  some  cases  last 
many  days  longer. 

Treatment. — _  well  ventilated  apartment  is  essential  to 
the  success  of  treatment,  and  should  by  any  means  be  secured. 
In  the  winter  time  a  fire  should  be  kept  burning,  as  it  not  only 
supplies  warmth,  but  it  secures  a  change  of  air  in  the  apart- 
ment. The  tendency  of  typhus  being  towards  depression  and 
prostration  of  the  nervous  energies,  the  point  in  treatment  is 
to  support  the  vital  powers  by  beef  tea,  milk,  port  wine,  or 
brandy.  The  dose  and  the  frequency  of  the  repetition  of  the 
stimulants  must  be  guided  by  their  effects  on  the  pulse. 

In  cases  where  the  debility  is  extreme  and  the  pulse  very 
rapid,  a  judiciously  administered  dose  of  alcohol  will  give  it 
force  and  reduce  its  frequency.  In  this  case  the  dose  should 
be  repeated  at  intervals  of  two  or  three  hours,  closely  watching 
the  effect  on  the  pulse.  In  cases  in  which  the  debility  is  not 
so  intensely  marked,  wine  may  be  omitted,  and  the  patient 
supported  on  milk,  beef  tea,  soups,  etc.  Mild  aperients  should 
be  given  if  the  bowels  be  costive,  and  for  medicine,  four  or 
five  grains  of  carbonate  of  ammonia,  dissolved  in  water, 
should  be  given  every  four  hours. 

The  head  symptoms — e.  g.,  headache,  delirium  and  sleep* 
Ussness — will  be  relieved  by  blistering  the  back  of  the  neck. 
(See  Blistering.)    If  the  head  be  hot,  ice-cold  water  should  be 


MEDICINAL. 


375 


constantly  applied.  If  the  excitement  of  the  brain  prevent 
sleep,  a  small  dose  of  Dover's  powder  at  bed-time  will  have  a 
soothing  effect,  and  perhaps  favor  perspiration.  If  there  is 
coygh  and  symptoms  signifying  that  the  chest  is  becoming 
affected,  mustard-plasters  should  be  applied.  We  repeat,  how- 
ever, that  the  most  important  of  all  measures  is  good  nursing 
and  careful  dieting. 

The  infection  of  typhus  may  be  guarded  against  by  the 
free  use  of  disinfectants,  such  as  carbolic  acid  or  Condy's 
fluid  (see  Disinfection),  and  by  free  ventilation,  which  is  of  the 
first  importance,  and  goes  a  long  v/ay  to  prevent  the  spread  of 
all  sorts  of  infectious  diseases. 

Vaccination. — ^Vaccination  is  the  insertion  into  the  human 

system  of  the  infectious  matter  of  a  mild  disease  called  cow- 
pox.  Cow-pox  is  really  small-pox,  which,  having  been  acted 
on  by  the  system  of  the  cow,  has  been  thus  rendered  innocu- 
ous to  the  human  body,  at  the  same  time  that  it  is  protective  of 
a  second  attack.  Thus,  in  vaccination  we  have  a  mild  and 
harmless  form  of  small-pox,  which  is  voluntarily  accepted  in 
the  place  of  the  more  malignant  form  of  small-pox,  which 
seizes  its  victims  against  their  will. 

Vaccination  is  the  only  real  protector  we  have  against  the 
ravages  of  small-pox.  This  is  proved  by  the  following  facts, 
among  many  others;  In  proportion  as  vaccination  is  properly 
and  efficiently  performed,  so  the  mortality  of  small-pox  is 
reduced.  Secnodly,  by  the  freedom  from  infection  which  is 
enjoyed  by  properly  re-vaccinated  persons,  in  constant  attend- 
ance upon,  and  actual  contact  with,  small-pox"patients.  There 
has  never  been  a  case  of  small-pbx  among  the  nurses  or  the 
attendants  at  the  Small-pox  Hospital,  Highgate,  within  a 
period  of  considerably  over  thirty  years.  This  is  simply 
because  they  are  all  properly  re-vaccinated  before  they  enter 
upon  their  duties. 

Mode  of  Vaccination. — The  operation  of  vaccination  is 
simple,  but  so  highly  important  that  no  care  bestowed  upon  its 
performance  is  thrown  away. 

The  following  instructions  will  be  sufficient,  if  carefully  fol- 
lowed: Select  an  arm  of  a  vaccinated  infant  that  has  good 
vesicles  on  the  eighth  day,  i.  e.,  the  day  week  on  which  the 
lymph  was  inserted.  Then,  with  a  perfectly  clean  lancet,  make 
several  punctures  in  the  clear  part  of  the  vesicles,  avoiding 
the  red  border  of  the  inflamed  skin,  so  as  not  to  draw  blood, 
A  clear  watery  fluid  will  ooze  out  in  beads.  Take  off  s(  me  of 
this  clear  fluid  on  the  point  of  the  lancet,  and  then,  taking 
the  arm  of  the  infant,  or  person  to  be  vaccinated,  draw  the 
skin  tense  and  insert  the  point  of  the  lancet  nearly  horizontally 


37-6 


MEDICINAL. 


into  the  skin  to  an  extent  of  about  one-tenth  ot  an  inch  (-); 
then  give  the  lancet  a  turn  round,  withdraw  it,  and  press  it 
down  upon  the  puncture.  Five  such  punctures,  to  the  distance 
of  about  half  an  inch  apart,  should  be  made  on  one  arm. 

Supposing  that  an  arm  with  mature  vesicles  should  not  be 
available,  lymph  may  be  procur- 
ed from  any  vaccine  station.  It 
will  be  received  in  that  case, 
preserved  either  in  tubes,  or  on 
small  points  of  ivory.  If  in  tubes, 
the  point  at  each  end  of  one 
must  be  broken  off,  and  the  con- 
tained lymph  be  gently  breathed 
on  to  the  point  of  the  lancet, 
and  inserted  as  above  directed. 
If  the  lymph  have  been  preserved 
dry  on  "points,"  one  of  these 
should  be  used  for  each  punc- 
ture. Dip  the  point  quickly  into 
cold  water,  and  shake  off  any  excess  of  water.  The  object  is 
just  sufficiently  to  moisten  the  lymph,  that  it  will  be  easily 
scraped  off  on  to  the  point  of  the  lancet,  and  inserted  as  before 
directed. 

Some  degree  of  inflammation  occasionally  occurs  on  the 
vaccinated  arm.  This  will  generally  disappear  quickly  under 
the  application  of  simple  water-dressing.  A  slight  eruption  ol 
small,  colorless  pimples  on  various  parts  of  the  body  also 
occasionally  follows  vaccination,  and  disappears  in  the  course 
of  a  few  days. 

To  ensure  the  success  of  vaccination,  the  infant  to  be  vac- 
cinated should  be  in  good  health,  and  free  from  any  eruption 
of  the  skin,  and  the  child  from  whom  the  lymph  is  taken  should 
also  be  in  perfectly  good  health.  With  these  precautions,  there 
is  no  ground  for  the  fear  that  other  diseases  than  cow-pox  will 
be  transmitted  by  the  operation.  Very  great  exaggerations 
and  misrepresentations  have  been  put  forth  on  this  point  in 
order  to  excite  prejudice  against  vaccination. 

Re-vaccination. — The  primary  vaccination  of  infancy,  if 
well  and  thoroughly  performed,  as  shown  by  the  existence  of 
several  well-marked  cicatrices,  affords  protection  for  life  from 
severe  small-pox — protection,  however,  not  so  complete  but 
that  modified  small-pox  shall  not  occur.  It  is  shown  by  a  vast 
accumulation  of  statistics  that  there  is  a  greater  tendency  in 
vaccinated  persons  to  take  the  small-pox  between  the  ages  of 
fifteen  and  twenty-five  than  at  all  other  ages  put  together.  It 
is,  therefore,  advisable,  in  order  to  obtain  complete  protection, 
the  operation  of  vaccination  should  be  performed  at  puberty, 


VACCINE  VEISICLKS. 


MEDICINAL. 


377 


or  when  growth  is  completed.  The  insertion  of  lymph  by  three 
punctures  is  sufficient  for  re-vaccination.  The  lymph  from  a 
re- vaccinated  vesicle  should  never  be  used  for  primary  vaccin- 
ation. 

Voice,  Loss  of. — Sometimes  without  the  existence  of  catarrh, 
or  inflammation  of  the  hirynx,  the  voice  suddenly  becomes 
reduced  to  the  faintest  possible  whisper,  or  without  great 
difficulty  even  this  is  not  achieved.  It  occurs  sometimes  after 
long  continued  speaking,  but  it  is  most  frequently  met  with  in 
hysterical  females.  The  same  thing  may,  however,  happen  as 
the  result  of  a  cold,  or  from  a  more  serious  cause  some  form 
of  paralysis  of  the  organs  of  the  voice. 

Treatment. — When  the  affection  is  the  result  of  catarrh, 
it  may  be  relieved  by  the  inhalation  of  the  steam  of  hot  water, 
with  a  few  drops  of  creasote,  or  a  teaspoonful  of  spirits  of 
salvolatile.  When  it  proceeds  from  hysteria  or  paralysis,  the 
treatment  must  be  sought  under  the  heads  of  those  diseases. 

Wounds,  Cuts,  Stabs. — These  are  of  several  kinds — e.g., 
incised,  contused,  lacerated,  punctured — requiring  each  a 
modified  treatment. 

Incised  Wounds. — These  are  clean  cuts  or  wounds,  with 
smooth  defined  edges. 

Contused  Wounds — Are  wounds  attended  with  bruising 
of  the  parts,  such  as  seen  in  gunshot  injuries. 

Lacerated  Wounds — Are  pretty  much  the  same  as  bruised 
wounds — the  edges  are  rough  and  jagged. 

Punctured  Wounds — Are  where  the  orifice  of  the  cut  is 
small,  but  its  extent  deep,  such  as  in  stabs. 

Treatment. — Incised  Wounds. — In  the  case  of  incised 
wound  or  clean  cut,  if  not  large  in  extent,  it  will  heal  readily 
by  the  edges  being  brought  together  by  means  of  some  simple 
unirritating  plaster,  such  as  "  adhesive  plaster,"  or  "  isinglass 
plaster,"  or  goldbeater's  skin.  It  may  be  advisable  to  bring 
che  edges  of  a  wound  together  with  stitches.  The  most  con- 
v^enient  needle  for  this  purpose  is  a  glover's  needle,  and  white 
silk  is  the  best  material  for  the  sewing.  If  the  wound  has  been 
inflicted  by  broken  glass,  etc.,  the  surfaces  should  be  carefully 
searched  for  any  fragments  or  foreign  bodies,  before  the  edges 
are  brought  together.  If  the  bleeding  be  profuse,  the  wound 
should  be  left  exposed  to  the  air  for  a  while,  or  the  ordinary 
means  used  to  stop  the  bleeding.  If  the  cut  be  a  long  one, 
there  should  be  small  intervals  left  between  the  strips  of  plaster, 
in  order  to  allow  blood  or  other  fluids  to  escape.  This  strap- 
ping plaster  need  not  be  removed  for  three  or  four  days, 


a78 


MEDICINAL. 


unless  there  be  pain  and  throbbing  in  the  wound;  in  this  case 
they  should  be  loosened,  or  even  removed,  as  these  symptoms 
indicate  inflammation.  If  it  be  necessary  to  remove  the  strap- 
ping before  union  has  taken  place,  the  wound  should  then  be 
dressed  with  water  and  lint,  covered  with  oil-silk  or  gutta- 
percha. 

Scalp  Wounds. — Cuts  on  the  scalp  should  be  carefully 
cleansed  from  hair,  which  should  also  be  removed  for  about 
half  an  inch  around  the  wound.  If  small,  the  edges  can  be 
brought  together  with  plaster.  If  the  wound  be  large,  it  is 
better  simply  treated  with  cold  water  dressing.  No  stitches 
should  be  put  in  these  wounds,  unless  they  are  very  ragged  and 
gaping,  as  they  are  prone  to  excite  erysipelas  in  this  part  of  the 
skin. 

Bruised,  Contused,  and  Lacerated  Wounds.  —  In 
consequence  of  the  tearing  or  bruising  of  the  edges  of  a 
lacerated  wound,  the  vitality  of  those  parts  is  more  or  less 
impaired;  hence  these  wounds  do  not  heal  as  readily  as  a  clean 
cut.  In  treating  a  contused  wound,  the  surface  should  first  be 
carefully  sponged  clean  of  clotted  blood,  or  foreign  bodies  of 
any  kind,  such  as  portions  of  clothing,  small  shot,  etc.  The 
simple  water  dressing,  or  wet  lint,  covered  with  oil-silk,  is  the 
most  suitable  for  this  kind  of  injury.  If  the  soft  parts  be 
much  torn,  they  may  be  bound  down  by  a  roller  and  water 
dressing  applied.  After  a  time,  the  surface  of  a  wound  of  this 
kind  becomes  sluggish  in  its  healing,  and  resembles  an  ulcer. 
It  should  then  be  treated  with  zinc  ointment  or  yellow  basilicon. 

Stabs,  or  Punctured  Wounds — Require  special  treat- 
ment, varying  with  their  depth,  and  the  part  in  which  they 
occur.  A  slight  wound  of  this  sort,  not  penetrating  deeply, 
may  be  dressed  with  isinglass-plaster,  adhesive-plaster,  or  gold- 
beater's skin.  If,  however,  deeper,  but  not  entering  a  cavity, 
the  simple  water  dressing  should  be  applied,  and  the  part 
wounded  be  so  placed  that  blood  may  escape  freely.  For  this 
reason  it  is  not  advisable  to  endeavor  to  heal  a  punctured 
wound  quickly.  If  the  bleeding  from  the  wound  does  not  stop 
from  the  exposure  to  cold,  the  wound  may  be  plugged  with 
lint  or  soft  linen,  soaked  in  tincture  of  perchloride  of  iron, 
diluted  with  an  equal  quantity  of  water,  or  with  tincture  of 
matico.  The  plugging  may  be  allowed  to  remain  in  twelve 
hours.  After  its  removal,  if  the  bleeding  be  checked,  dress  as 
above  directed  with  water.  A  deeply  punctured  wound  is 
prone  to  heal  at  the  surface.  This  should  be  prevented  by 
inserting  a  strip  of  linen  between  the  lips  of  the  wound,  so  as 
to  allow  of  the  escape  of  matter.    The  healing  from  the  bot^ 


solution  of  Condy's  fluid  (a  teaspoonful  to  a  pint  of  water). 


torn  is  sometimes  to  be 


d  by  injecting  with  a  weak 


MEDICINAL. 


379 


Stabs,  or  PuxnCTured  Wounds  of  the  Chest. — The  dan- 
ger of  these  will  depend  upon  the  fact  and  extent  of  penetration. 
Those  wounds  that  do  not  pene- 
trate the  cavity  of  tho  chest  may 
be  treated  as  ordinary  r.tabs.  (See 
previous  directions.)  Penetration 
of  the  ^hest  is  probably  attended 
with  A/ound  in  the  lung.  This 
may  be  inferred  if  there  be  diffi- 
culty in  breathing,  or  spitting  of 
blood,  with  distress  and  anxiety 
of  countenance. 

The  first  indication  of  treat- 
ment in  wounds  of  the  chest  is  to 
give  remedies  to  stop  the  bleeding. 
Should  this  proceed  from  a  vessel 
in  the  wall  of  the  chest,  it  should 
be  sought  for,  and,  if  possible, 
tied;  should  it,  however,  proceed 
from  the  lungs,  ice  and  cold  drinks 
should  be  given. 

For  ^ho  organs  within  the  chest, 
see  diagram,  which  will  point  out 
the  parts  probably  wounded. 

A  draught  as  follows:  Tincture  of  opium,  20  minims; 
infusion  of  oak-bark,  to  make  one  ounce.  This  should  be 
given  every  hour  until  the  patient  sleeps,  and  then  discontinued. 
The  sleeping  is  important,  as  it  diminishes  the  force  of  breath- 
ing, and  so  insures  a  certain  amount  of  rest  to  the  wounded 
lung.  The  wound  in  the  wall  of  the  chest  should  then  be 
accurately  closed  with  stitches,  or  plaster,  and  the  patient 
kept  as  quiet  as  possible. 

Should  there  be  any  heat,  swelling,  or  pain  in  the  part,  or 
should  the  patient  have  any  shivering  fits,  small  doses  of  opium 
should  be  continu^^d  at  frequent  intervals;  thus:  Compound 
ipecacuanha  powder  (Dover's  powder),  two  and  a  half  grains. 
Every  two  hours.  It  will  be  as  well,  when  these  symptoms 
show  themselves,  to  give  the  patient  also  half  an  ounce  of 
Epsom  salts,  in  order  to  open  the  bowels.  He  should  be 
allowed  a  light,  cool  diet. 

Pleurisy  is  often  a  consequence  of  wounds  in  the  walls  of 
the  chest.    For  its  treatment,  see  under  the  name  "Pleurisy. " 

Punctured  Wounds  of  the  Abdomen. — These  may  be 
slight  and  easily  repaired,  or  they  may  be  so  serious  as  to  end 
fatally  in  the  course  of  a  few  hours.  The  gravity  will  depend 
upon  the  amount  of  injury  inflicted  upon  the  intestines.  Th^ 
(oil© wing  divisions  of  the  subject  will  illustrate  this  poi;»^ . 


380 


MEDICINAL. 


ist.  Non-perforating  Wounds. — A  simple  wound  of  the 
walls  of  the  abdomen,  not  passing  through  into  the  abdominal 
cavity,  is  not  more  serious  than  an  incised  or  punctured  wound 
elsewhere,  and  should  be  treated  in  the  same  way.  A  probe, 
or  the  finger,  will  readily  detect  the  fact  of  a  perforation;  be- 
sides that,  in  the  event  of  such  an  occurrence,  there  wiii  prob- 
ably be  more  severe  pain  in  the  part. 

2d.  Perforating  Wounds. — In  the  event  of  a  stab  of  the 
abdomen  passing  through  its  walls,  either  the  intestines,  or 
some  other  organ,  may  be  wounded.  Which  of  these  may  be 
injured,  it  may  be  difficult  even  for  a  surgeon  to  determine 
exactly.  As,  however,  this  treatise  will  be  of  more  service  to 
those  who  are  beyond  the  reach  of  surgical  aid,  we  shall 
endeaver  to  assist  their  diagnosis  by  referring  to  the  positions 
of  the  principal  internal  organs  relatively  one  to  the  other.  A 
perforating  wound,  reaching  to  any  one  of  the  organs  in  the 
abdomen  cavity,  is  attended  with  symptoms  of  alarming  pros- 
tration. Means  should  be  taken  to  stanch  the  bleeding  of  the 
external  wound,  and  the  patient  must  be  supported  by  stimu- 
lants and  light  diet.  Opium  must  be  given  freely  to  relieve 
pain.  It  acts  beneficially  also  by  moderating  the  muscular 
movements  of  the  intestines.  If  there  be  vomiting  of  blood,  it 
may  be  feared  that  the  stomach  is  wounded.  There  is  every 
inducement  and  hope  that  by  rigidly  enforcing  rest  and  quiet- 
ness, with  the  above  means,  life  may  be  saved.  Wounds  even 
of  the  liver  and  spleen  have  been  known  to  heal. 

The  next  most  serious  effects  of  stabs  in  the  abdomen,  and 
those  which  give  rise  to  great  fear  for  the  'results,  are  those 
attended  with  protrusion  of  the  intestines.  If,  however,  the 
latter  be  not  wounded,  it  may  be  returned,  and  the  wound 
closed  as  directed  above.  Wounds  of  the  walls  of  the  abdo- 
men, through  which  the  intestines  protrude,  and  are  themselves 
wounded,  call  for  particular  treatment. 

The  wounds  in  the  intestines  should  first  be  attended  to. 
The  edges  of  these  should  be  united  by  means  of  a  continuous 
or  glover's  stitch,  similar  to  the  stitch  used  in  hemming.  It 
should  be  so  done  that  the  exterior  surface  of  the  bowel,  on 
either  side  of  the  cut,  shall  be  in  contact;  and  then  the  bowel 
having  been  carefully  washed  in  luke-warm  water,  should  be 
returned,  stitches  and  all.  If  all  goes  on  well,  the  silk  will  be 
removed  by  the  bowel  when  the  wound  is  healed.  The  after 
treatment  is  to  be  conducted  as  for  a  simple  punctured  wound. 
The  general  treatment  of  the  perforated  wound  of  the  intes- 
tines will  be  the  same  as  that  of  wounds  of  other  organs  in  the 
abdomen — viz.,  rest  of  the  parts  secured  by  opiates,  and  sup- 
port of  the  system  by  stimulants  and  light  food. 

Gunshot  Wounds  are  perforated,  bruised  wounds,  compli- 


i 

MEDICmAL.  381^ 

cated  with  nervous  shock.  These  wounds  do  not  bleed  so 
much  as  cuts,  but  they  are  more  troublesome  to  heal  on 
account  of  the  large  amount  of  destruction  of  tissue  they  occa- 
sion. This  varies  on  account  of  the  size  of  bullet.  Another 
cause  for  their  being  more  dangerous  than  cuts  is  that  it  some- 
times happens  a  piece  of  the  wad  becomes  lodged  in  the 
wound,  and  being  difficult  to  detect,  is  sometimes  left  behind 
when  the  bullet  is  extracted,  causing  mischief  by  its  presence 
until  removed  or  thrown  off  in  the  sloughing  of  the  wound. 
Inflammation  generally  sets  in  about  the  wound  within  twenty- 
four  hours.  The  external  parts  become  swollen  and  red,  the 
patient  complains  of  pain  in  the  wound.  After  another  day  or 
so  a  discharge  of  pus  and  matter  appears.  The  bruised  parts, 
or  rather  those  parts  with  which  the  ball  in  its  passage  has  come 
in  contact,  will  now  begin  to  be  cast  off  by  sloughing,  though 
this  process  may  occupy  several  weeks  before  all  the  dead  parts 
or  foreign  substances  are  cast  off.  Mortification  may  follow  a 
gunshot  wound  if  the  destruction  of  tissue  be  considerable,  or 
if  much  bone  be  included  in  it;  if  the  patient  be  in  a  bad  state 
of  health,  or  if  the  atmosphere  is  confined  and  of  an  unhealthy 
character. 

Treatment. — Stimulants,  such  as  brandy  or  wine,  should 
be  given  to  relieve  the  depression;  then,  if  the  bullet  has  com- 
pletely passed  through,  the  surface  should  be  cleaned,  and  a 
piece  of  wet  lint  should  be  applied.  This  should  be  continued 
for  three  or  four  days,  and  then  the  patient  treated  as  for  a 
bruised  wound.  Bullets  are  frequently  lodged  in  the  wound. 
If  visible  at  the  orifice,  they  should  be  removed,  but  if  not, 
there  should  be  no  attempt  made  by  a  non-professional  person 
to  find  them,  as  much  injury  may  be  inflicted  in  the  attempt  to 
explore  for  them.  Their  removal  must  be  postponed  until 
surgical  aid  can  be  obtained. 

Wounds  and  Bruises.  Dressings  for. — Carded  Oakum 
Stypium. — A  convenient  dressing  for  confused  and  lacerated 
wounds.  Oakum  has  this  advantage,  that  where  old  rope  is  to 
be  found,  this  substance  can  be  made.  It  can,  however,  be 
obtained  "carded"  for  surgical  purposes,  and  in  this  shape, 
known  as  "stypium,"  it  is  a  clean  and  useful  means  of  arrest- 
ing haemorrhage  from  wounds  by  cauFing  coagulation  of  the 
blood  in  its  meshes,  as  well  as  absorbing  discharges.  The 
creasote,  which  is  one  of  the  constituents  of  tar,  has  preserva- 
tive properties,  stimulates  a  sluggish  surface,  and  destroys  un- 
pleasant odors.  It  will  be  found  very  useful  in  the  wounds  of 
compound  and  comminuted  fracture. 

Carbolated  Oil. — Solid  carbolic  acid  liquefied  by  heat, 
48  minims;  olive  oil  to  4  fluid  ounces.    Mix.    This  is  an  ad- 


mirable  dressing  for  the  suppurating  surface  of  open  wounds. 
It  should  be  applied  as  follows:  A  piece  of  soft  linen  rag, 
rather  larger  than  the  surface  to  be  covered,  should  be  steeped 
in  the  mixture,  and  carefully  drawn  from  the  edge  of  the  wound 
right  across  it  until  it  is  completely  covered.  Care  should  be 
taken  to  exclude  all  bubbles  of  air,  which  should  be  pressed 
gently  out,  in  order  that  the  oil  may  be  in  contact  with  the 
whole  surface. 

Isinglass  Plaster. — A  very  clean,  simple  and  useful  kind 
of  plaster  can  be  home-made — that  is  isinglass  plaster.  What 
is  called  "Persian"  silk,  is  to  be  firmly  stretched  and  painted 
with  a  moderately  thick  solution  of  isinglass,  which  is  then  suf- 
fered to  dry.  This  plaster  has  the  advantage  of  allowing  the 
state  of  a  cut  beneath  it  to  be  pretty  clearly  seen — it  is  besides 
readily  removed,  when  required,  by  the  application  of  warm 
water. 

Wounds,  HsBmorrhage  or  Bleeding  from. — Meaning  of  • 
THE  Word  "Traumatic." — We  have  elsewhere  spoken  of  the 
various  forms  of  haemorrhage  that  arise  out  of  the  disease  of 
the  internal  organs,  and  require  what  is,  more  strictly  speaking, 
called  "medical  treatment."  By  "traumatic"  bleeding  is  meant 
the  consequence  of  wounding  of  the  blood  vessels,  calling  for 
surgical  means  to  its  arrest.  Traumatic  or  surgical  bleeding 
may  be  either  arterial  or  venous,  and  require  different  treat- 
ment accordingly. 

Arterial  Haemorrhage. — When  a  wound  or  other  injury 
causes  bleeding  of  a  bright  or  vermillion  red  color,  the  blood 
flows  from  an  artery.  This  is  rendered  clearer  still  if  the 
blood  flow  in  spirts  or  intermittent  jets  corresponding  with  the 
beats  of  the  pulse. 

Venous  HiEMORRHAGE  is  known  by  the  even  flow  of  the 
blood  and  its  darker  color. 

Treatment. — Venous  Bleeding. — If  the  bleeding  from  a 
wound  be  of  the  dark  venous  character,  or  being,  as  is  often 
the  case,  partly  arterial  also,  but  not  very  profuse,  gentle  pres- 
sure will  sometimes  suffice  to  check  the  flow;  or  the  application 
of  cold  water  or  ice,  or  exposure  to  cold  air,  may  stop  the 
bleeding.  A  slight  flow  of  blood  can  be  arrested  by  matico, 
or  by  a  piece  of  linen  lint  soaked  in  Friar's  balsam  or  tincture 
of  perchloride  of  iron. 

Arterial  Bleeding. — If  the  bleeding  be  arterial,  as  indi- 
cated by  its  flowing  in  jets,  firm  pressure  should  be  made  over 
the  wounded  vessel,  if  in  such  a  position  as  to  admit  of  it. 
Supposing  that  the  pressure  of  the  hand  does  not  suffice  t(? 
stanch  the  bleeding,  then  pressure  should  be  made  by  tying  a 


MEDICINAL. 


383 


handkerchief  or  bandage  so  that  the  knot  shall  press  over  the 
wound.  If  the  wound  has  been  inflicted  on  one  of  the  ex- 
tremities, the  bleeding  may  be  arrested  by  tying  a  ligature 
round  the  limb,  so  as  to  press  a  pad  of  lint  upon  the  artery.  If 
the  pad  be  soaked  in  Friar's  balsam,  or  tincture  of  matico,  it 
will  be  of  more  service. 

Arresting  Bleeding  from  the  Arm. — Pressure  by  the 
fingers  on  the  main  artery  of  the  arm,  as  it  passes  in  the  arm- 
pit along  the  inner  side  of  the  arm  under  the  shoulder  joint, 
will  assist  in  checking  the  haemorrhage  from  a  wound  of  the 
forearm  or  hand.  The  artery  may  also  be  firmly  compressed 
at  the  elbow-joint  by  bending  the  arm  firmly,  and  laying  the 
hand  of  the  sarne  side  on  the  point  of  the  shoulder. 

Artery  of  the  Thigh. — In  cases  of  obstinate  arterial 
bleeding  from  any  part  of  the  lower  extremity,  firm  pressure 
should  be  made  in  the  groin,  where  the  large  artery  of  the  limb 
may  be  easily  felt  beating  as  it  passes  down  the  thigh.  When, 
by  the  means  above  described,  the  bleeding  has  been  arrested, 
we  should  proceed  to  examine  the  wound  with  the  help  of  a 
sponge,  and  search  for  the  bleeding  vessel. 

Of  Tying  an  Artery. — Supposing  that  au  tnese  means 
have  been  tried,  and  the  bleeding  still  continues  or  returns 
when  the  pressure  is  taken  off,  the  wound  should  be  carefully 
washed  with  a  sponge  and  cold  water,  and  pressure  being  ap- 
plied, the  cut  end  of  the  wounded  vessel  sought  for  and  tied, 
thus:  When  found,  the  bleeding  end  of  the  vessel  should  be 
taken  hold  of  with  a  pair  of  fine-pointed  forceps  and  held  up, 
so  that  an  assistant  may  pass  a  piece^of  silk  or  thread  round  it, 
which  should  then  be  tied  into  a  double  knot,  taking  care  that 
the  thread  be  not  tied  too  tightly,  as  by  doing  so  the  artery 
may  again  be  divided.  One  end  of  the  thread  should  then  be 
cut  off  and  the  other  left  hanging  out  of  the  wound,  which 
should  then  be  dressed  with  lint  or  linen  dipped  in  cold  water. 
The  ligature  will  generally  come  away  in  about  a  week.  There 
are  other  means  of  checking  bleeding,  if  the  vessel  wounded  is 
not  very  large,  of  which  the  following  are  the  most  handy: 

A  piece  of  lint  or  cotton  wool  soaked  in  the  tincture  of  the 
perchloride  of  iron  or  tincture  of  matico  may  be  pressed  down 
into  the  wound  in  contact  with  the  bleeding  vessel.  Or,  the 
vessel  should  be  lightly  and  rapidly  touched  with  a  piece  of 
iron  ware  heated  red  hot.  This  is,  perhaps,  the  most  effective 
way  of  checking  the  bleeding,  and  is  by  no  means  so  painful 
as  it  might  seem.  Another  plan  is  to  touch  the  orifice  of  the 
bleeding  vessel  with  a  stick  of  nitrate  of  silver. 

Leech  Bites. — The  bleeding  from  these  is  often  very 
troublesome  more  especially  when  the  leeches  have  been  inad* 


3h4 


MEDIGINAL. 


vfe/tently  applied  at  some  part  of  the  body  where,  from  the  ab- 
sence of  bone,  there  is  a  difficulty  in  applying  firm  pressure. 
For  this  reason  leeches,  when  applied,  should  always  be  placed 
over  some  bone  or  other  hard  part  upon  which  the  necessary 
pressure  can  be  applied  and  continued  for  some  minutes.  If 
pressure  cannot,  for  the  reason"  above  stated,  be  applied,  the 
bites  may  be  touched  with  the  point  of  a  camel's  hair  brush 
steeped  in  tincture  of  the  perchloride  of  iron,  or  they  may  be 
touched  with  a  stick  of  nitrate  of  silver,  and,  as  this  is  generally 
at  hand,  it  is  a  convenient  means.  A  ready  method  is  to  cut  a 
small  piece  of  glazed  visiting  card,  and,  having  pressed  with  a 
dry  handkerchief  for  a  short  time  on  the  bites,  then  quickly, 
before  the  blood  comes  again,  press  the  glazed  surface  of  the 
card  on  the  bite,  and  fasten  it  there  with  plaster  or  a  bandage. 

Matico,  and  Tincture  of  Matico. — A  valuable  styptic 
may  be  kept  readily  at  hand  by  steeping  a  few  matico  leaves  in 
a  phial  with  gin,  brandy  or  proof  spirit.  A  piece  of  lint  soaked 
in  this  will  stay  the  bleeding  of  slight  cuts.  Matico  leaf  itself 
laid  on  a  bleeding  surface,  or  a  slight  cut,  or  a  leech  bite,  will 
also  stanch  the  bleeding. 

Fainting. — The  faintness  that  often  occurs  in  cases  of 
bleeding,  from  whatever  cause,  favors  the  stanching  of  the 
blood.  All  that  is  required  is  to  place  the  patient  on  his  back 
with  his  head  low,  and  administer  some  slight  stimulant. 

Worms,  Intestinal. — Symptoms. — Variable  and  vitiated 
appetite,  foetid  breath,  feverishness,  grinding  of  teeth,  picking 
at  the  nose,  itching  at  the  seat,  disordered  bowels,  and  pains  in 
the  stomach.  There  are  three  varieties  of  worms  voided  from 
the  intestines,  viz.:  ist,  the  round  worm,  resembling  the  common 
earthworm;  2d,  the  threadworm — some  short  white  worms, 
some  of  a  larger  variety;  3d,  tapeworm,  the  length  of  which 
extends  to  many  feet,  and  which  consists  of  small  square  joints. 

Treatment. —  The  first  two  of  these  varieties  may  be  ex- 
pelled by  doses  of  calomel  and  scammony,  or  of  santonine. 
The  third  (tapeworm)  requires  either  the  oil  of  male  fern  (one 
drachm  in  an  ounce  of  water),  taken  fasting  early  in  the  morn- 
ing; or:  Castor  oil,  one-half  ounce;  spirits  of  turpentine,  one- 
half  ounce;  cinnamon  water  or  peppermint  water,  2  ounces. 
Mixed,  and  taken  fasting. 

It  is  seldom  necessary  to  repeat  this  dose.  The  tapeworm 
when  voided  should  be  carefully  examined  in  order  to  ascer- 
tain that  the  head  is  expelled,  since,  if  this  be  not  the  case  the 
worm  quickly  grows  again.  The  head  may  be  recof.nized  by 
means  of  a  common  pocket  lens.  It  is  very  minute,  but  is 
rounded,  on  a  narrow  neck,  and  presents  on  its  surface  sucking 
discs,  by  which  it  attaches  itself  to  the  inner  surface  of  the 
bowel. 


MEDICINAL. 


385 


MISCELLANEOUS  RECIPES. 

Remedy  for  Diphtheria. — The  treatment  consists  in  thor- 
oughly swabbing  the  back  of  the  mouth  and  throat  with  a 
wash  made  thus:  Table  salt,  2  drachms;  black  pepper,  gold- 
en seal,  nitrate  of  potash,  alum,  i  drachm  each;  mix  and 
pulverize;  put  into  a  teacup  half  full  of  water;  stir  well  and 
then  fill  up  with  good  vinegar.  Use  every  half  hour,  one,  two, 
and  four  hours,  as  recovery  progresses.  The  patient  may 
swallow  a  little  each  time.  Apply  i  ounce  each  of  spirits  of 
turpentine,  sweet  oil,  and  aqua  ammonia,  mixed,  every  hour,  to 
the  whole  of  the  throat,  and  to  the  breast  bone  every  four 
hours,  keeping  flannel  to  the  part. 

Worm  Lozenges. — Powdered  lump  sugar,  10  ounces;  starch, 
5  ounces;  mix  with  mucilage;  and  to  every  ounce  add  12  grains 
calomel,  divided  into  20  grain  lozenges.    Dose,  two  to  six. 

Soothing  Syrup. — Take  i  pound  of  honey;  add  2  table- 
spoonfuls  of  paregoric,  and  the  same  of  oil  of  anise  seed;  add 
enough  water  to  make  a  thick  syrup,  and  bottle.  For  children 
teething,  dose,  teaspoonful  occasionally. 

Infants'  Syrup. — This  syrup  is  made  thus:  i  pound  best  box 
raisins;  1-2  ounce  anise  seed;  2  sticks  licorice;  split  the 
raisins,  pound  the  anise  seed,  and  cut  the  licorice  fine;  add  to 
it  3  quarts  of  rain  water,  and  boil  down  to  two  quarts.  Feed 
three  or  four  times  a  day,  as  much  as  the  child  will  willingly 
drink.  The  raisins  are  to  strengthen,  the  anise  is  to  expel  the 
wind,  and  the  licorice  as  a  physic. 

Swaim's  Vermifuge. — Wormseed,  2  ounces;  valerian,  rhu- 
barb, pink-root,  white  agaric,  of  each  i  1-2  ounces;  boil  in 
sufficient  water  to  yield  3  quarts  of  decoction;  add  to  it  30 
drops  of  tansy  and  45  drops  of  oil  of  cloves,  dissolved  in  a 
quart  of  rectified  spirits.    Dose,  i  tablespoonful  at  night. 

Ayer's  Cherry  Pectoral.— Take  4  grains  of  the  acetate  of 
morphia;  2  fluid  drachms  of  tincture  of  bloodroot;  a  fluid 
drachm  each  of  antimonial  wine  and  wine  of  ipecacuanha,  and 
3  fluid  ounces  of  syrup  of  wild  cherry.  Mix. 

Brown's  Bronchial  Troches. — Take  i  pound  of  pulverized 
extract  of  licorice;  i  1-2  pounds  of  pulverized  sugar;  4  ounces 
of  pulverized  cubebs;  4  ounces  of  piilvrrized  gum  arabic,  and 
I  ounce  of  })ulverized  extract  of  coniuru.  Mix. 

Russia  Salve. — Take  equal  parts  of  yellow  wax  and  sweet 
oil;  melt  slowly,  carefully  stirring;  v/hen  cooling,  stir  in  a  small 
quantity  of  glycerine.    Good  for  all  kinds  of  v/ounds,  etc. 

To  Extract  Teeth  with  Little  or  no  Pain. — Tincture  of 


3S6 


MEDICINAL. 


aconite,  chloroform,  and  alcohol,  of  each  i  ounce.  Mix. 
Moisten  two  pledgets  of  cotton  with  the  liquid,  and  apply  to 
the  gums  on  each  side  of  the  tooth  to  be  extracted,  holding 
them  in  their  place  with  pliers  or  ©ther  instruments  for  from 
five  to  ten  minutes,  rubbing  the  gum  freely  inside  and  out. 

Tooth  Wash. — To  Remove  Blackness. — Pure  muriatic 
acid,  I  ounce;  water,  i  ounce;  honey,  2  ounces.  Mix.  Take 
a  tooth  brush  and  wet  it  freely  with  the  preparation,  and  briskly 
rub  the  black  teeth,  and  in  a  moment's  time  they  will  be  per- 
fectly white;  then  immediately  wash  out  the  mouth  with  water, 
that  the  acid  may  not  act  upon  the  enamel  ot  the  teeth. 

Compound  Extract  of  Buchu. — Buchu  leaves,  i  pound; 
boiling  distilled  water,  3  gallons;  boil  the  leaves  in  2  gallons  of 
the  water  down  to  6  quarts;  then  boil  it  again  in  the  remaining 
water  till  reduced  to  2  quarts.  Evaporate  the  mixed  liquors 
down  to  6  pints,  and  add  i  quart  strong  sage  tea,  2  drachms 
bicarbonate  of  potassa,  2  drachms  tincture  of  cannabis  Indica, 
5  ounces  rectified  spirits,  2  ounces  balsam  of  copabia,  and 
Harlem  oil.  Bottle. 

New  Method  of  Embalming.— Mix  together  5  pounds  of 
dry  sulphate  of  alumine,  i  quart  of  warm  water,  and  100  grains 
of  arsenious  acid.  Inject  three  or  four  quarts  of  this  mixture 
into  all  the  vessels  of  the  human  body.  This  applies  as  well  to 
all  animals,  birds,  fishes,  etc.  This  process  supercedes  the  old 
and  revolting  mode,  and  has  been  introduced  into  the  great 
anatomical  schools  of  Paris. 

Hair  Dye. — No.  i. — Take  galic  acid,  1-2  ounce;  alcohol,  8 
ounces;  soft  water,  16  ounces.  Put  the  acid  in  the  alcohol, 
then  add  the  water. 

No.  2. — Crystalized  nitrate  of  silver,  i  ounce;  strongest 
ammonia,  3  ounces;  gum  arabic,  1-2  ounce;  soft  water,  6 
ounces.  Put  the  silver  in  the  ammonia;  do  not  cork  till  it  is 
dissolved;  dissolve  the  gum  in  the  water,  then  mix,  and  it  is 
ready  for  use. 

Keep  Nos.  i  and  2  in  separate  bottles,  and  apply  each  alter- 
nately to  the  hair.  Be  particular  to  cleanse  the  hair  before 
applying  the  dye. 

Another. — Nitrate  of  silver,.  11  drachms;  nitric  acid,  i 
drachm;  distilled  water,  i  pint;  sap  green,  3  drachms;  gum 
arabic,  i  drachm.  Mix. 

Another. — Nitric  acid,  i  drachm;  nitrate  of  silver,  10 
dr.u  Inns;  sap  green,  9  drachms;  mucilage,  5  drachms;  distilled 
water.  37  1-2  fluid  ounces. 


i 


MEDICINAL. 


387 


Hair  Invigorator — Bay  rum,  2  pints;  alcohol,  I  pint; 
castor-oil,  i  ounce;  carbonate  of  ammonia,  1-2  ounce;  tincture 
of  cantharides,  i  ounce.  Mix  them  well.  This  compound 
will  promote  the  growth  of  the  hair  and  prevent  it  from  fall- 
ing out. 

Razor-Strop  Paste. — Wet  the  strop  with  a  little  sweet  oil, 
and  apply  a  little  flour  of  emery  evenly  over  the  surface. 

Oriental  Cold  Cream. — Oil  of  almonds,  4  ounces;  white 
wax  and  spermaceti,  of  each,  2  drachms;  melt  and  add  rose 
water,  4  ounces;  orange-flower  water,  i  ounce.  Used  to  soften 
the  skin.    Apply  as  the  last. 

Shaving  Cream. — White  wax,  spermaceti,  and  almond  oil, 
of  each,  1-4  ounce;  melt,  and  while  warm  beat  in  two  squares 
of  Wmdsor  soap,  previously  reduced  to  a  paste  with  rose  water. 

Circassian  Cream. — Take  2  ounces  of  perfectly  fresh  suet, 
either  of  mutton  or  venison;  3  ounces  of  olive  oil;  i  ounce  of 
gum  benzoin  in  powder;  and  1-4  ounce  of  alkanet  root.  Put 
the  whole  into  a  jam  jar,  which,  if  without  a  lid,  must  be  tied 
over  with  bladder,  and  place  the  jar  in  a  sauce  pan  containing 
boiling  water,  at  the  side  of  the  fire.  Digest  for  a  whole  day, 
then  strain  away  all  that  is  fluid  through  fine  muslin,  and  stir 
till  nearly  cold.  Add,  say  i  drachm  of  essence  of  almonds 
roses,  bergamot,  or  any  other  perfume  desired. 

Yankee  Shaving  Soap. — Take  3  pounds  of  white  bar  soap, 
I  pound  of  Castile  soap,  i  quart  of  rain  water,  1-2  pint  of 
beef's  gall,  i  gill  spirits  of  turpentine.  Cut  the  soap  into 
thin  slices,  and  boil  five  minutes  after  the  soap  is  dissolved; 
stir  while  boiling;  scent  with  oil  of  rose  or  almonds.  If  wished 
to  color  it,  use  1-2  ounce  vermillion. 

Freckle  Cure. — Take  2  ounces  of  lemon  juice,  or  1-2  drachm 
of  powdered  borax,  and  i  drachm  of  sugar;  mix  together,  and 
let  them  stand  in  a  glass  bottle  for  a  few  days,  then  rub  on  the 
face  occasionally. 

Hair  Restorative. — Sugar  of  lead,  borax,  and  lac-sulphur, 
of  each,  i  ounce;  aqua  ammonia,  1-2  ounce;  alcohol,  i  gill. 
These  articles  are  to  stand  mixed  for  14  hours;  then  add  bay 
rum,  I  gill;  fine  table  salt,  i  tablespoonful;  soft  water,  3  pints; 
essence  of  bergamot,  i  ounce.  This  preparation  gives  a  splendid 
glossy  r.])pearance  to  the  hair,  turns  gray  hair  to  a  dark  color, 
and  restores  the  hair  when  common  baldness  sets  in.  When 
the  hair  is  thin  or  bald,  apply  twice  a  day  with  a  hard  brush, 
working  into  the  roots  of  the  hair.  For  gray  hair,  once  a  day 
is  sufficient. 


388 


MEDICINAL. 


Barber*s  Shampoo  Mixture.— Soft  water,  i  pint;  sal  soda, 

1  ounce;  cream  tartar,  1-4  ounce.  Apply  thoroughly  to  the 
hair. 

Febrifuge  Wine. — Quinine,  25  grains;  water,  i  pint;  sul- 
phuric acid,  15  drops;  epsom  salts,  2  ounces;  color  with  tinc- 
ture of  red  Sanders.  Dose,  a  wine  glass,  three  times  a  day. 
This  is  a  world-renowned  medicine. 

Barren's  Indian  Liniment.— Alcohol,  i  quart;  tincture  of 
capsicum,  i  ounce;  oils  of  origanum,  sassafras,  pennyroyal, 
and  hemlock,  of  each,  1-2  ounce.  Mix.  More  than  $70,000 
have  been  cleared  by  the  sale  of  this  medicine  during  the  last 
twelve  years  in  the  Western  States. 

Paregoric. — Best  opium,  1-2  drachm;  dissolve  it  in  about 

2  tablespoonfuls  of  boiling  water;  then  add  benzoic  acid,  1-2 
drachm;  oil  of  anise,  1-2  a  fluid  drachm;  clarified  honey,  i 
ounce;  camphor  gum,  i  scruple;  alcohol,  76  per  cent.,  11  fluid 
ounces;  distilled  water,  4  fluid  ounces.  Macerate  (keep  warm) 
for  two  weeks.  Dose,  for  children,  5  to  20  drops;  adults,  i  to 
2  teaspoonfuls. 

Cough  Syrup. — Syrup  of  squills,  2  ounces;  tartarized  anti- 
mony, 8  grains;  sulphate  of  morphine,  5  grains;  pulverized  gum 
arabic,  1-4  ounce;  honey,  i  ounce;  water,  i  ounce.  Mix. 
Dose  for  an  adult,  one  small  teaspoonful;  repeat  in  half  an 
hour  if  it  does  not  relieve.    Child  in  proportion. 

Camphor  Ice. — Spermaceti,  I  1-2  ounce;  gum  camphor,  3-4 
ounce;  oil  of  sweet  almonds,  4  teaspoonfuls.  Set  on  stove  in 
an  earthen  dish  till  dissolved;  heat  just  enough  to  dissolve  it. 
While  warm,  put  into  small  moulds,  if  desired  to  sell;  then 
paper,  and  put  into  tinfoil.    Used  for  chaps  on  hands  or  lips. 

Imperial  Drops  for  Gravel  and  Kidney  Complaints.— Oil 

of  origanum,  i  ounce;  oil  of  hemlock,  1-4  ounce;  oil  of  sassa- 
fras, 1-4  ounce;  oil  of  anise,  1-2  ounce;  alcohol,  i  pint.  Mix. 
Dose,  from  1-2  to  i  teaspoonful  three  times  a  day  in  sweetened 
water,  will  soon  give  relief  when  constant  weakness  is  felt  across 
the  small  of  the  back,  as  well  as  gravelly  affections  causing  pain 
about  the  kidneys. 

Positive  Cure  for  Gonorrohoea. — Liquor  of  potass,  1-2 

ounce;  bitter  apple,  1-2  ounce;  spirits  of  sweet  nitre,  1-2  ounce; 
balsam  of  copabia,  1-2  ounce;  best  gum,  1-4  ounce.  To  use, 
mix  with  peppermint  water.  Take  1-2  teaspoonful  three  times 
a  day.    Cure  certain  in  nine  days. 

Celebrated  Pile  Ointment. — Take  carbonate  of  lead,  i-« 
ounce;  sulphate  of  morphia,  15  grains;  stramonium  ointment,  i 


MEDICINAL. 


889 


ounce;  olive  oil,  20  drops.  Mix,  and  apply  three  times  a  day, 
or  as  the  pain  may  require. 

Sweating  Drops. — Ipecac,  saffron,  boneset  and  champhor 
gum,  of  each,  3  ounces;  opium,  i  ounce;  alcohol,  2  quarts. 
Let  stand  two  weeks  and  filter.  A  teaspoonful  in  a  cup  of  hot 
sage  or  catnip  tea  every  hour  until  free  perspiration  is  induced; 
excellent  in  colds,  fevers,  inflammations,  etc.  Bathe  the  feet  in 
hot  water  at  the  same  time. 

Syrup  for  Consumptives. — Of  tamarac  bark,  take  from  the 
tree  without  rossing,  i  peck;  spikenard  root,  1-2  pound;  dan- 
delion root  1-4  pound;  hops,  2  ounces.  Boil  these  sufficient  to 
get  the  strength  in  two  or  three  gallons  of  water;  strain  and 
boil  down  to  one  gallon;  when  blood  warm,  add  three  pounds 
of  best  honey,  and  3  pints  of  best  brandy  ;  bottle  and  keep  in 
a  cool  place.  Dose,  drink  freely  of  it  three  times  per  day 
before  meals,  at  least  a  gill  or  more;  cure  very  certain. 

Female  Complaints. — Pills  to  Promote  Menstrual 
Secretion. — Take  pills  of  aloes  and  myrrh,  4  drachms;  com- 
pound iron  pills,  280  grains.  Mix,  and  form  into  100  pills. 
Dose  2,  twice  a  day. 

For  Obstructed  Menstruation. — Sulphate  of  iron,  60 
grains;  potassa  (sub.  carb.),  60  grains;  myrrh,  2  drachms. 
Make  them  into  three  and  one-half-grain  pills;  two  to  be  taken 
three  times  a  day,  in  the  absence  of  fever.  For  painful  men- 
struation, take  pulverized  rhei,  2  drachms;  pulverized  jalap,  2 
drachms;  pulverized  opium,  2  drachms:  syrup  of  poppies  to 
mix.  Divide  into  200  pills,  and  take  night  and  morning.  To 
check  immoderate  flow:  Tincture  of  ergot,  i  ounce:  liquor  of 
ammonia,  3  drachms.  Mix.  Dose  teaspoonful  in  water  three 
times  a  day. 

Stimulant.— In  Low  Fevers  and  After  Uterine  Hem- 
orrhages.— Best  brandy  and  cinnamon  water,  of  each  4  fluid 
ounces;  the  yolks  of  2  eggs,  well  beaten;  loaf  sugar,  1-2  ounce; 
oil  of  cinnamon,  2  drops.  Mix.  Dose,  from  one-half  to  one 
(fluid)  ounce,  as  often  as  required.  This  makes  both  meat 
and  drink.  Of  course,  any  other  flavoring  oils  can  be  used,  if 
preferred,  in  place  of  the  cinnamon. 

For  Female  Complaints. — One  of  the  best  laxative  pills 
for  female  complaints  is  macrotin  and  rhubarb,  each  10  grains; 
extract  of  hyoscyamus,  10  grains;  Castile  soap,  40  grains. 
Scrape  the  soap,  and  mix  well  together,  forming  into  common 
sized  pills  with  gum  solution.  Dose,  one  pill  at  bedtime,  or 
sufficiently  often  to  keep  the  bowels  in  a  laxative  state. 

Anodyne  for  Painful  Menstruation. — Extract  of  stra- 
monium and  sulphate  of  quinine,  each  16  grains;  macrotin.  3 


m 


grains;  morphine,  t  grain.    Make  into  8  pills.    Dose,  one  pill, 

repeating  once  or  twice  only,  forty  to  fifty  minutes  apart,  if  the 
pain  does  not  subside  before  this  time.  Pain  must  subside 
under  the  use  of  this  pill,  and  costivencss  is  not  increased. 

Powder  for  Excessive  Flooding. — Gums  kino  and  cate- 
chu, each  I  drachm;  sugar  of  lead  and  alum,  each  1-2  drachm. 
Pulverize  all  and  thoroughly  mix,  then  divide  into  7  to  10 
grain  powders.  Dose,  one  every  two  or  three  hours  until 
checked,  then  less  often  merely  to  control  the  flow. 

Injection  for  Leucorrhea, — When  the  glairy  mucus  dis- 
charge is  present,  prepare  a  tea  of  hemlock  inner  bark  and 
witch  hazel  (often  called  spotted  alder)  leaves  and  bark,  have  a 
female  syringe  large  enough  to  fill  the  vagina,  and  inject  the 
tea,  twice  daily;  and  occasionally  in  bad  cases,  say  twice  a 
week,  inject  a  syringe  of  the  following  composition: 

For  Chronic  Female  Complaints. — White  vitriol  and 
sugar  of  lead,  each  1-8  ounce;  common  salt,  pulverized  alum, 
and  loaf  sugar,  of  each,  1-2  drachm;  soft  water,  i  pint.  Inject 
as  above. 

For  Prolapsus  Uteri,  or  Falling  of  the  Womb. — Not 
only  the  cheapest  but  the  best  support  will  be  found  to  be  a 
piece  of  firm  sponge,  cut  to  a  proper  size  to  admit,  when  damp, 
of  being  pressed  up  the  vagina  to  hold  the  womb  in  its  place. 
The  sponge  should  have  a  stout  piece  of  small  cord  sewed  two 
or  three  times  through  its  centre  up  and  down,  and  left  suffic- 
iently long  to  allow  its  being  taken  hold  of  to  remove  the 
sponge  once  a  day,  or  every  other  day  at  the  farthest,  for  the 
purpose  of  washing,  cleaning,  and  using  the  necessary  injec- 
tions; and  this  must  be  done  while  the  patient  is  lying  down, 
to  prevent  the  womb  from  again  falling  or  prolapsing.  After 
having  injected  some  of  the  above  tea,  wet  the  sponge  in  the 
same,  and  introduce  it  sufficiently  high  to  hold  the  womb  in 
its  place.  If  pain  is  felt  about  the  head,  back,  or  loins,  for  a 
few  days  before  the  menses  appear,  prepare  and  use  the  fol- 
lowing: 

Uterine  Hemorrhages. — Unfailing  cure.  Sugar  of  lead, 
10  grains;  ergot,  10  grains;  opium,  3  grains;  epicac,  i  grain; 
All  pulverized  and  well  mixed.  Dose,  10  to  12  grains,  given 
in  a  little  honey  or  syrup.  In  very  bad  cases  after  childbirth, 
it  might  be  repeated  in  thirty  minutes,  or  the  dose  increased  to 
15  or  18  grains;  but  in  cases  of  rather  profuse  masting,  repeat 
it  once  at  the  end  of  three  hours,  or  as  the  urgency  of  the  ^ase 
may  require. 

In  every  case  of  female  debility  make  a  liberal  use  of  iron, 
as  the  want  of  iron  in  the  system  is  often  the  cause  of  the 
trouble.    Mix  fine  iron  filings  with  as  much  ground  ginger. 


MgPtgiJ^Ak  Mi 

Dose,  half  of  a  teaspoonful  three  times  daily  In  a  little  honey  or 
molasses;  increase  or  lessen  the  dose  to  produce  a  blackness  of 
the  stools.    Continue  this  course  until  well. 

Nerve  and  Bone  Liniment. — Beef's  gall,  i  quart;  alcohol,  i 
pint;  volatile  liniment,  i  pound;  spirits  of  turpentine,  i  pound; 
oil  origanum,  4  ounces;  aqua  ammonia,  4  ounces;  tincture  of 
cayenne,  1-2  pint;  oil  of  amber,  3  ounces;  tincture  of  Spanish 
flies,  6  ounces.    Mix  well. 

Positive  Cure  for  Ague  Without  Quinine. — Peruvian  bark, 

2  ounces;  wild  cherry  tree  bark,  i  ounce;  cinnamon,  i  drachm; 
capsicum,  i  teaspoonful;  sulphur,  i  ounce;  port  wine,  2  quarts. 
Let  it  stand  two  days.  Buy  your  Peruvian  bark  and  pulverize  > 
it  yourself,  as  it  is  often  adulterated  otherwise.  Dose,  a  wine- 
glass full  every  two  or  three  hours  after  fever  is  off,  then  two 
or  three  per  day  till  all  is  used.  A  certain  cure.  Before  taking 
the  above,  cleanse  the  bowels  with  a  dose  of  epsom  salts,  or 
other  purgative. 

Green  Mountain  Salve. — For  rheumatism,  burns,  pains  in 
the  back  or  side,  &c.  Take  2  pounds  of  rosin;  burgundy 
pitch,  1-4  pound;  beeswax,  1-4  pound;  mutton  tallow,  1-4 
pound.  Melt  slowly.  When  not  too  warm,  add  oil  hemlock, 
I  ounce;  balsam  fir,  i  ounce;  oil  of  origanum,  i  ounce;  oil  of 
red  cedar,  i  ounce;  Venice  turpentine,  i  ounce;  oil  of  worm- 
wood, I  ounce;  verdigris,  1-2  ounce.  The  verdigris  must  be 
finely  pulverized  and  mixed  with  the  oils;  then  add  as  above, 
and  work  in  cold  water  like  wax  till  cold  enough  to  roll;  rolls 
five  inches  long,  one  inch  in  diameter,  sell  for  25  cents. 

English  Remedy  for  Cancer. — Take  chloride  of  zinc,  blood 
root  pulverized,  and  flour,  equal  quantities  of  each,worked  into  a 
paste  and  applied.  First  spread  a  common  sticking-plaster, 
much  larger  than  the  cancer,  cutting  a  circular  piece  from  the 
centre  of  it  a  little  larger  than  the  cancer,  applying  it,  which 
exposes  a  narrow  rim  of  healthy  skin;  then  apply  the  cancer 
plaster,  and  keep  it  on  24  hours.  On  removing  it,  the  cancer 
will  be  found  to  have  been  burned  into,  and  appears  the  color 
of  an  old  shoe  sole,  and  the  rim  outside  will  appear  white  and 
parboiled,  as  if  burned  by  steam.  Dress  with  slippery-elm 
poultice  until  suppuration  takes  place,  then  heal  with  any  com- 
mon salve. 

Charcoal,  a  Cure  for  Sick  Headache. — It  is  stated  that  two 

teaspoonf  uls  of  finely  powdered  charcoal,  drank  in  half  a  tumbler 
of  water  will,  in  less  than  fifteen  minutes,  give  relief  to  the  sick 
headache,  when  caused,  as  in  most  cases  it  is,  by  superabund- 
ance of  acid  on  the  stomach. 

Felons. — If  Recent,  to  Cure  in  Six  Hours. — Venice 
turpentine,  i  ounce;  and  put  it  into  half  a  teaspoonf ul  of  water, 


and  stir  with  a  rough  stick  until  the  mass  looks  like  a  candied 
honey;  then  spread  a  good  coat  on  a  cloth,  and  wrap 
around  the  finger.  If  the  case  is  only  recent  it  will  remove  the 
pain  in  6  hours. 

Felon  Salve. — A  salve  made  by  burning  one  tablespoonful 
of  copperas,  then  pulverizing  it  and  mixing  with  the  yolk  of  an 
egg,  is  said  to  relieve  the  pain,  and  cure  the  felon  in  24  hours; 
then  heal  with  cream  two  parts,  and  soft  soap  one  part.  Apply 
the  healing  salve  daily  after  soaking  the  part  in  warm  water. 

Felon  Ointment. — Take  sweet  oil,  1-2  pint,  and  stew  a 
three-cent  plug  of  tobacco  in  it  until  the  tobacco  is  crispedf 
then  squeeze  it  out  and  add  red  lead,  i  ounce;  and  boil  until 
black;  when  a  little  cool  add  pulverized  camphor  gum,  I 
ounce. 

Warts  and  Corns.— To  Cure  in  Ten  Minutes. — Take  a 
small  piece  of  potash,  and  let  it  stand  in  the  open  air  until  it 
slacks,  then  thicken  it  to  a  paste  with  pulverized  gum  arable, 
which  prevents  it  from  spreading  where  it  is  not  wanted. 

Liniment  for  Old  Sores. — Alcohol,  i  quart;  aqua  ammonia, 
4  ounces;  oil  of  origanum,  2  ounces;  camphor  gum,  2  ounces; 
opium,  2  ounces;  gum  myrch,  2  ounces;  common  salt,  2  table- 
spoonfuls.    Mix,  and  shake  occasionally  for  a  week. 

Liniment. — Good  Samaritan. — Take  98  per  cent,  alcohol, 
2  quarts,  and  add  to  it  the  following  articles:  Oil  of  sassafras, 
hemlock,  spirits  of  turpentine,  tincture  of  cayenne,  catechu, 
guaiac,  (guac)  and  laudanum,  of  each  i  ounce:  tincture  of 
myrrh,  4  ounces;  oil  of  origanum,  2  ounces;  oil  of  wintergreen, 
1-2  ounce;  gum  camphor,  2  ounces;  and  chloroform,  i  1-2 
ounces.  This  is  one  of  the  best  applications  for  internal  pains 
known ;  it  is  superior  to  any  other  enumerated  in  this  work. 

Electro-Magnetic  Liniment. — Best  alcohol,  i  gallon;  oil  of 
amber,  Bounces;  gum  camphor,  8  ounces;  Castile  soap,  shaved 
fine,  2  ounces;  beef's  gall,  4  ounces;  ammonia,  3  F's  strong,  12 
ounces.  Mix,  and  shake  occasionally  for  12  hours,  and  it  is  hi 
for  use.    This  will  be  found  a  strong  and  valuable  liniment. 

Great  London  Liniment. — Take  chloroform,  olive  oil,  and 
aqua  ammonia,  of  each  i  ounce;  acetate  of  morphia,  10  grains. 
Mix  and  use  as  other  liniments.    Very  valuable. 

Ointments. — For  Old  Sores. — Red  precipitate,  1-2  ounce; 
sugar  of  lead,  1-2  ounce;  burnt  alum,  i  ounce;  white  vitriol,  1-4 
ounce,  or  a  little  less;  all  to  be  very  finely  pulverized;  have 
mutton  tallow  made  warm,  1-2  pound;  stir  ail  in,  and  stir  until 
cool. 


MEDICINAL. 


893 


Judkins  Ointment. — Linseed  oil,  i  pint;  sweet  oil,  i  ounce; 
and  boil  them  in  a  kettle  on  coals  for  nearly  4  hours,  as  warm 
as  you  can;  then  have  pulverized  and  mixed  borax,  1-2  ounce; 
red  lead,  4  ounces;  and  sugar  of  lead,  1  1-2  ounce;  remove  the 
kettle  from  the  fire,  and  thicken  in  the  powder;  continue  the 
stirring  until  cooled  to  blood-heat,  then  stir  in  i  ounce  of 
spirits  of  turpentine;  and  now  take  out  a  little,  letting  it  get 
cold,  and,  if  not  then  sufficiently  thick  to  spread  upon  thin, 
soft  linen,  as  a  salve,  you  will  boil  again  until  this  point  is 
reached.  It  is  good  for  all  kinds  of  wounds,  bruises,  sores, 
burns,  white  swellings,  rheumatisms,  ulcers,  sore  breasts;  and, 
even  when  there  are  wounds  on  the  inside,  it  has  been  used 
with  advantage  by  applying  a  plaster  over  the  part. 

Green  Ointment. — Honey  and  bees-wax,  each  1-2  pound; 
spirits  of  turpentine,  i  ounce;  wintergreen  oil  and  laudanum, 
each  2  ounces;  verdigris,  finely  pulverized,  1-4  ounce;  lard,  i  1-2 
pounds;  mix  by  a  stove  fire,  in  a  copper  kettle,  heating  slowly. 

Mead's  Salt-Rheum  Ointment. — Aqua  fortis,  i  ounce;  quick- 
silver, I  ounce;  good  hard  soap  dissolved  so  as  to  mix  readily, 

1  ounce;  prepared  chalk,  i  ounce;  mixed  with  i  pound  of  lard; 
incorporate  the  above  by  putting  the  aqua  fortis  and  quick- 
silver into  an  earthen  vessel,  and,  when  done  effervescing,  mix 
with  the  other  ingredients,  putting  the  chalk  in  last,  add  a  little 
spirits  of  turpentine,  say  1-2  tablespoonful. 

Itch  Ointment. — Unsalted  butter,  i  pouiid;  burgundy  pitch, 

2  ounces;  spirits  of  turpentine,  2  ounces;  red  precipitate,  pul- 
verized, I  1-4  ounces;  melt  the  pitch  and  add  the  butter;  stir- 
ring well  together;  then  remove  from  the  fire,  and,  when  a  little 
cool,  add  the  spirits  of  turpentine,  and  lastly  the  precipitate, 
and  stir  until  cold. 

Jaundice. — Dr.  Peabody's  Cure. — In  its  Worst  Forms. 
— Red  iodide  of  mercury,  7  grains;  iodide  of  potassium,  9 
grains;  aqua  dis  (distilled  water)  i  ounce;  mix.  Commence  by 
giving  6  drops  three  or  four  times  a  day,  increasing  i  drop  a 
day  until  12  or  15  drops  are  given  at  a  dose.  Give  in  a  little 
water,  immediately  after  meals.  If  it  causes  a  griping  sensa- 
tion in  the  bowels,  and  fullness  in  the  head,  when  you  get  up 
to  12  or  15  drops,  go  back  to  6  drops,  and  up  again  as  before. 

Inflammatory  Rheumatism.  —  Wright's  Cure. — Sulphur 
and  salt-petre,  of  each  i  ounce;  gum  guaiac,  1-2  ounce;  col- 
chicum  root,  or  seed,  and  nutmegs,  of  each  1-4  ounce;  all  to  be 
pulverized  and  mixed  with  simple  syrup,  or  molasses,  2  ounces. 
Dose,  I  teaspoonful  every  two  hours  until  it  moves  the  bowels 
rather  freely;  then  3  or  4  times  daily  until  cured. 

Asthma  Remedies. — Elecampane,  angelica,  confrey,  and 
spikenard  roots  with  hoarhound  tops,  of  each  i  ounce;  bruise 


and  steep  in  honey,  i  pint,  Dose,  a  tablespoonful,  taken  hot 
every  few  minutes  until  a  cure  is  affected. 

Another, — Oil  of  tar,  i  drachm;  tincture  of  veratum  vi- 
ride,  a  drachms;  simple  syrup,  2  drachms;  mix.  Dose,  for 
adults,  15  drops  3  or  4  times  daily.  Iodide  of  potassium  has 
cured  a  bad  case  of  asthma  by  taking  5  grain  doses,  3  times 
daily.  Take  1-3  ounce,  and  put  into  a  phial,  and  add  32  tea- 
spoonful  of  water;  then  i  teaspoonful  of  it  will  contain  the  5 
grains,  in  which  put  1-2  gill  more  water,  and  drink  before  meals. 

Dropsy  Pills. — Jalap,  50  grains;  gamboge,  30  grains;  podo- 
phyllin,  20  grains;  elatarium,  12  grains;  aloes,  30  grains;  cay- 
enne, 35  grains;  Castile  soap,  shaved  and  pulverized,  20  grains; 
croton  oil,  90  drops;  powder  all  finely,  and  mix  thoroughly; 
then  form  into  a  pill  mass,  by  using  a  thick  mucilage  made  of 
equal  parts  of  gum  arabic  and  gum  tragacanth,  and  divide  in 
3  grain  pills.  Dose:  i  pill  every  2  days  for  the  first  week*;  then 
every  3  or  4  days,  until  the  water  is  e'«^acuated  by  the  com- 
bined aid  of  the  pill  with  the  alam  syrup.  This  is  a  powerfjal 
medicine,  and  will  thoroughly  accomplish  ks  work. 

Eclectic  Liver  Pills. — Podophyllin,  10  grains;  leptandrin, 
20  grains;  sanguinarian,  10  grains;  extra<;t  of  dandelion,  20 
grains;  formed  into  20  pills  by  being  moistened  a  little  with 
some  essential  oil,  as  cinnamon,  peppermint,  etc.  Dose;  In 
chronic  diseases  of  the  liver,  take  a  pill  at  night  for  several 
days,  or  2  may  be  taken  at  first  to  move  the  bowels;  then  i 
daily. 

Positive  Cure  for  Hydrophobia.— The  dried  root  of  elecam- 
pane, pulverize  it,and  measure  out  9  heaping  tablespoonfuls,  and 
mix  it  with  2  or  3  teaspoonfuls  of  pulverized  gum  arabic;  then 
divide  into  9  equal  portions.  When  a  person  is  bitten  by  a 
rabid  animal,  take  one  of  these  portions,  and  steep  it  in  i  pint 
of  new  milk,  until  nearly  half  the  quantity  of  milk  is  evaporated; 
then  strain,  and  drink  it  in  the  morning,  fasting  for  four  or 
five  hours  after.  The  same  dose  is  to  be  repeated  three  morn- 
ings in  succession,  then  skip  three,  and  so  on  till  the  9  doses 
are  taken. 

The  patient  must  avoid  getting  wet,  or  the  heat  of  the  sun, 
and  abstain  from  high-seasoned  diet,  or  hard  exercise,  and,  if 
costive,  take  a  dose  of  salts.  The  above  quantity  is  for  an 
adult;  children  will  take  less  according  to  age. 

Eye  Preparations. — Eye  Water. — Table  salt  and  white 
vitriol,of  each  i  tablespoonful;  heat  them  up  on  copper  or  earthen 
until  dry;  the  heating  drives  off  the  acrid  orbiting  water,  called 
the  water  of  crystalization,  making  them  much  milder  in  their 
action;  now  add  them  to  soft  water,  1-2  pint;  putting  in  white 
sugar,  I  tablespoonful;  blue  vitriol,  a  piece  the  size  of  a  common 


pea.  If  It  should  prove  too  strong  in  any  case,  add  a  little 
more  soft  water  to  a  phial  of  it.  Apply  it  to  the  eyes  three  or 
four  times  daily. 

India  Prescription  for  Sore  Eyes. — Sulphate  of  zinc, 
3  grains;. tincture  of  opium  (laudanum)  i  drachm;  rose  water, 
2  ounces;  mix.    Put  a  drop  or  two  in  the  eye,  two  or  three 
primes  daily. 

Another. — Sulphate  of  zinc,  acetate  of  lead,  and  rock 
salt,  of  each,  1-2  ounce;  loaf  sugar,  i  ounce;  soft  water,  12 
ounces;  mix  without  heat,  and  use  as  other  eye  waters. 

If  sore  eyes  shed  much  water,  put  a  little  of  the  oxide  of 
zinc  into  a  phial  of  water  ;  and  use  it  rather  freely.  It  will 
soon  cure  that  difficulty. 

Copperas  and  water  has  cured  sore  eyes  of  long  standing; 
and  used  quite  strong,  it  makes  an  excellent  application  in  ery- 
sipelas. 

Indian  Eye  Water. — Soft  water,  i  pint;  gum  arabic,  i 
ounce;  white  vitriol,  i  ounce;  fine  salt,  1-2  teaspoonful;  put  all 
into  a  bottle,  and  shake  until  dissolved.  Put  into  the  eye  just 
as  you  retire  to  bed. 

Egyptian  Cure  for  Cholera.— Best  Jamaica  ginger  root 
bruised,  i  ounce;  cayenne,  2  teaspoonfuls.  Boil  all  in  one 
quart  of  water  to  one-half  pint,  and  add  loaf  sugar  to  form  a 
thick  syrup.  Dose:  One  tablespoonful  every  fifteen  minutes, 
until  vomiting  and  purging  ceases:  then  follow  up  with  a  black- 
berry tea. 

King  of  Oils,  for  Neuralgia  and  Rheumatism. — Burning 

fluid,  I  pint;  oils  of  cedar,  hemlock,  sassafras  and  origanum, 
of  each,  2  ounces;  carbonate  of  ammonia,  pulverized,  i  ounce. 
Mix.  Directions. — Apply  freely  to  the  nerve  and  gums 
around  the  tooth;  and  to  the  face  in  neuralgic  pains,  by  wet- 
ting brown  paper  and  laying  on  the  parts,  not  too  long,  for  fear 
of  blistering.    To  the  nerves  of  teeth  by  lint. 

Neuralgia.  —  Internal  Remedy.  —  Sal-ammoniac,  1-2 
drachm;  dissolve  in  water,  i  ounce.  Dose,  one  tablespoonful 
every  3  minutes  for  20  minutes,  at  the  end  of  which  time,  if 
not  before,  the  pain  will  have  disappeared. 

Wens. — To  Cure, — Dissolve  copperas  in  water  to  make  it 
very  strong;  now  take  a  pin,  needle,  or  sharp  knife,  and  prick 
or  cut  the  wen  in  about  a  dozen  places,  just  sufficient  to  cause 
it  to  bleed;  then  wet  it  thoroughly  with  the  copperas  water 
daily. 


396 


MEDICINAL. 


POISONS. 

Animal  Poisons. — In  the  first  class  is  poisoning  from  cer- 
tain shellfish,  such  as  mussels,  lobsters,  etc.,  the  eating  of  which 
is  sometimes  followed  by  an  eruption  of  nettle-rash  over  the 
whole  body,  which  causes  it  to  have  a  swollen,  bloated  appear- 
ance, and  produces  difficulty  of  breathing,  accompanied  with 
giddiness,  nausea,  stomach-ache,  and  great  thirst. 

Treatment. — If  commenced  within  two  or  three  hours* 
after  the  appearance  of  the  symptoms,  an  emetic  of  mustard, 
salt,  and  warm  water,  should  be  given.    The  emetic  should  be 
compounded  thus: 

Mustard,  i  teaspoonful. 

Common  salt,  i  teaspoonful. 

Warm  water,  i  tumblerful. 
Mix,  and  take  as  a  draught. 

Should,  however,  a  longer  time  have  elapsed,  purgatives, 
such  as  a  teaspoonful  of  castor-oil,  or  half  an  ounce  of  epsom 
salts,  should  be  administered  and  repeated  until  full  action  is 
obtained.  Stimulants,  such  as  salvolatile,  or  aromatic  spirits 
of  ammonia,  and  ether,  may  also  be  administered  if  there  be 
much  depression. 

The  following  form  would  be  a  useful  draught:  Take  of 
nitrous  spirits  of  ether,  30  minims;  spirits  of  salvolatile,  30 
minims;  water,  to  make  up  i  1-2  ounces.  Repeat  the  dose 
every  two  or  three  hours  until  the  system  rallies. 

Vegetable  Poisons. — Of  these,  the  most  commonly  met 
with  are  the  aconite  or  monkshood,  belladonna  or  deadly  night- 
shade; the  hellebore,  hemlock,  henbane,  foxglove,  laburnum, 
yew,  colchicum,  or  meadow  saffron,  and  mushrooms,  all  of 
which  are  indigeneous  to  this  country.  Others,  such  as  opium, 
Indian  hemp,  nux  vomica,  and  gamboge,  are  not  native  here. 

Among  vegetable  poisons  should  be  included  oxalic  acid, 
and  that  most  deadly  of  all  poisons,  prussic  acid,  which  is 
found  in  undiluted  "  almond  flavoring,"  used  for  culinary 
purposes. 

Symptoms. — Vegetable  poisons  have  many  features  in  com- 
mon, thus  they  are  strongly  acrid  and  narcotic,  or  depressing, 
causing  drowsiness,  feebleness  of  pulse,  vomiting,  purging, 
griping. 

Under  the  following  enumeration,  the  symptoms  peculiar  to 
each  will  be  found,  together  with  their  appropriate  treatment: 

Aconite  [Monkshood). — Symptoms. — A  sensation  of  burn- 
ing, tingling  or  numbness,  in  the  mouth  and  throat.  Giddiness, 
loss  of  power  to  stand  firmly,  pain  in  the  region  of  the  stomach, 
frothing  at  the  mouth,  vomiting  and  purging.    The  pupils  are 


MEDICINAL. 


897 


dilated,  the  skin  cold  and  livid,  the  breathing  becomes  difficult. 
In  some  cases  delirium  and  paralysis  follow. 

Treatment. — An  emetic  should  immediately  be  given, 
such  as  a  mixture  of  mustard,  salt,  and  warm  water,  thus: 
Mustard,  i  teaspoonful;  common  salt,  i  teaspoonful;  warm 
water,  a  tumblerful.  Or,  sulphate  of  zinc,  20  grains;  water,  i 
ounce.  Given  every  half  hour  until  the  stomach  has  been 
emptied  of  the  poison.  Acidulous  fluids,  such  as  vinegar  and 
water,  and  cordials  should  be  given  freely.  External  warmth 
should  be  kept  up  by  mustard  plasters,  hot  water  bottles  to  the 
feet  and  friction  to  the  surface.  ^ 

Distinction. — The  root  of  this  plant  is  often  mistaken  for 
horseradish  which  it  closely  resembles;  therefore  great  care 
should  be  taken  not  to  allow  the  two  plants  to  grow  in  the 
same  garden.  The  leaves  and  seeds  of  the  plant  are  also  pois- 
onous. 

Belladonna  {Deadly  Nightshade). — The  leaves,  berries, 
stalks — or  extract  or  tincture  made  from  these — are  most  com- 
monly met  with  as  a  cause  of  poison. 

Symptoms. — Heat  and  dryness  of  mouth,  a  feeling  of  tight' 
ness  in  the  throat.  Nausea,  vomiting,  giddiness,  indistinct  or 
double  sight,  intense  excitement,  delirium  of  a  peculiar  kind, 
the  patient  twists  himself  round  and  round,  butts  against  the 
wall  with  his  head,  and  performs  various  other  antics.  These 
are  followed  by  heaviness  and  lethargy 

Treatment. — Begin  by  giving  freely  a  mixture  of  about 
one  part  of  vinegar  to  two  of  water.  Then  cause  evacuation 
of  the  stomach  by  means  of  emetics,  such  as  mustard,  i  tea- 
spoonful; connnon  salt,  i  ditto;  warm  water,  a  tumlDlerful. 
Taken  at  a  draught.  Or,  sulphate  of  zinc,  20  grains;  water,  r 
ounce.  Dissolved,  and  taken  as  a  draught.  Promote  vomiting 
by  warm  water  slightly  acidulated  with  vinegar.  The  bowels 
should  be  emptied  by  injections  of  castor  oil. 

Digitalis  Purpurea  {Foxglove\—'^^u.^iou.^.  —  Vomiting, 
purging,  accompanied  with  severe  pain  in  the  stomach.  This 
is  followed  by  a  state  of  lethargy,  during  which  the  patient 
will  sleep  for  hours;  this,  again,  is  followed  by  convulsions. 
The  pupils  are  dilated  and  insensible  to  the  stimulating  effect 
of  light;  the  pulse  becomes  small  and  irregular;  and,  should 
the  dose  have  been  large,  and  the  proper  measures  not  adopted, 
coma  or  insensibility  of  a  severe  kind  will  rapidly  set  in,  and 
be  followed  by  death. 

Treatment. — A  free  use  of  emetics  (see  under  Hemlock) 
should  be  pursued.    Drinks  containing  tannic  acid,  such  as 


m 


MEDICINAL. 


strong  tea  and  infusion  of  gall-nuts,  should  be  given;  if  the 
prostration  be  great,  brandy  should  be  given  freely. 

All  the  parts  of  this  plant  are  poisonous.  They  owe  their 
poisonous  pr6perties  to  an  active  principle  called  digitalin. 
This,  in  combination  with  tannic  acid,  is  rendered  innocuous; 
hence  the  reason  for  its  administration  in  cases  of  poisoning. 

Gamboge  {Cambogia). — Symptoms. — Violent  vomiting,  se- 
vere pain  in  the  stomach  and  excessive  purging,  followed  by 
great  prostration  of  strength. 

Treatment. — Carbonate  of  potash  should  be  given  as  fol- 
lows: Carbonate  of  potash,  20  grains;  m.ucilage,  or  solution 
of  gum,  1-2  ounce;  water  to  make  up  i  ounce.  Mix,  and  take 
every  hour  until  the  purging  has  stopped.  When  this  is  the 
case,  and  the  poison  is  supposed  to  have  been  evacuated,  give 
the  following  every  half  hour:  Tincture  of  opium,  10  drops; 
water,  i  ounce.  Mix.  Gamboge  is  a  gum  resin  obtained  from 
the  Garcinia  Morella,  a  native  of  Spain.  It  is  but  little  used 
in  legitimate  medicine,  on  account  of  its  violent  and  uncertain 
action.    Quack  pills  contain  it  in  very  variable  quantities. 

Hellebores,  the. — The  Green  Hellebore  {Helleborus  virids). 
The  White  Hellebore  (  Veratrum  album).  The  Black  Hellebore, 
or  Christmas  rose  {Helleborus  niger).  The  Foetid  Hellebore 
{Helleborus  Fcettda),  All  of  these  are  powerful  poisons,  the 
white  hellebore  especially  so. 

Symptoms. — Vomiting,  purging,  giddiness,  dilation  of  the 
pupils,  convulsions,  insensibility,  great  heat  of  the  throat,  and 
tightness,  with  severe  pain  in  the  stomach. 

Treatment. — Vomiting  should  be  excited  by  large  doses 
of  solution  of  gum,  and  other  mucilaginous  fluids,  such  as 
milk,  white  of  egg,  etc.,  and  injections  of  the  same  materials 
should  be  thrown  up  into  the  bowel.  Coffee  should  then  be 
given  freely,  and  acidulous  fluids  and  camphor-water.  The 
roots  and  leaves  of  this  plant  are  both  poisonous,  the  roots 
especially. 

Hemlock  {Conium  Maculatuni). — Symptoms. — This  plant 
attacks  the  muscular  power,  and  causes  paralysis  of  the  limbs, 
sickness,  pain  in  the  head,  drowsiness,  and  sometimes  it  so 
affects  the  muscles  of  respiration  as  to  cause  death. 

Treatment. — The  stomach  should  be  evacuated  by  some 
powerful  emetic,  such  as  the  following:  Sulphate  of  zinc,  20 
grains;  dissolved  in  water,  a  wineglassful.  Or,  mustard,  i  tea- 
spoonful;  common  salt,  i  teaspoonful;  water,  a  tumblerful. 
After  this  cold  vvater  should  be  applied  to  the  head.  Vinegar 
and  water  (see  under  Deadly  Nightshade) '  should  be  adminis- 
tered.   The  poisonous  properties  of  this  plant  reside  in  the 


MEDICINAL. 


399 


leaves,  which  somewhat  resemble  parsley,  for  which  they  have 
occasionally  been  mistaken.  The  seeds  and  the  root  are  also 
poisonous. 

Henbane  {Hyoscyamus). — Symptoms. —  Vomiting,  double 
vision,  dilatation  of  the  pupils,  sleepiness,  loss  of  muscular 
power,  a  peculiar  tremulous  motion  of  the  limbs,  flushing  of 
the  countenance,  heat  and  weight  of  head,  giddiness,  fullness  of 
the  pulse  and  general  excitement.  If  the  dose  has  been  a 
large  one,  the  symptoms  will  be  aggravated;  there  will  be  loss  of 
speech,  delirium,  coma,  coldness  of  the  surface,  and  jerkings 
of  the  muscles. 

Treatment. — As  soon  as  possible  empty  the  stomach  by 
emetics,  and  give  acidulous  drinks;  if,  however,  the  poison  has 
entered  the  system,  purgatives  must  be  given.  The  seeds  are 
the  most  poisonous,  the  leaves  next,  and  the  roots  last. 

Indian  Hemp  {Cannabis  Indica).  —  Haschisch.  —  Symp- 
toms.— Much  the  same  as  those  of  opium,  but  are  of  a  much 
more  pleasant  nature  to  the  patient,  being  associated  with 
delightful  dreams  and  visions. 

Treatment. — Much  the  same  as  in  the  case  of  poisoning 
by  opium. 

Cases  of  poisoning  by  this  plant  are  very  rarely  met  with  in 
America.  In  hot  climates,  however,  it  is  frequently  met  with, 
especially  in  India. 

Laburnum  {Cyitalisus  Laburnum), — Symptoms. — Pain  in  the 
stomach,  followed  by  vomiting  and  severe  convulsions  if  the 
dose  has  been  a  large  one.  There  is  also  shivering,  great 
feebleness,  and  severe  purging. 

Treatment. — The  vomiting  should  be  encouraged  by  muci- 
lage, milk,  white  of  an  egg,  flour  and  water.  Should  the 
feebleness  be  very  great,  cordials  and  brandy  should  be  given 
in  repeated  and  small  doses.  The  bark  and  seeds  of  this  plant 
are  poisonous,  and  owe  their  deleterious  properties  to  an  active 
principle  called  Cytisine. 

Meadow  Saffron  {Colchicum  autumnale). —  Symptoms. — 
A  burning  pain  in  the  gullet  and  stomach,  violent  vomiting, 
and  sometimes  bilious  purging. 

Treatment. — Give  some  mild  emetic,  thus:  Ipecacuanha 
wine,  one-half  ounce;  honey,  i  tablespoonful;  milk,  a  teacup- 
ful.  Stir  up  and  mix  thoroughly,  and  let  the  patient  take  it  at 
a  draught.  This  should  be  repeated  every  quarter  of  an  hour 
till  vomiting  sets  in.  Of  course  the  dose  of  ipecacuanha  wine 
should  be  smaller  for  children,  one-half  or  one-fourth  of  the 
above  quantity  being  ample  for  a  child  under  five  years  old 


400 


MEDICINAL. 


Then  give  opium  as  follows  (to  adults  only)  ,•  Powdered  opium, 
3  grains;  confection  of  dog  rose,  sufficient  to  make  a  small 
mass  with  the  opium.  Divide  this  into  six  pills,  and  let  the 
patient  have  one  every  four  hours,  until  the  symptoms  of 
poisoning  abate.  Or,  tincture  of  opium,  i  fluid  drachm;  water, 
to  six  fluid  ounces.  Mix.  Two  tablespoonfuls  to  be  taken 
every  two  hours. 

Mushrooms  {Fungi). — Symptoms. — Pain  in  the  stomach 
accompanied  with  vomiting,  giddiness,  drowsiness,  dimness  of 
sight,  and  debility.    The  patient  appears  to  be  intoxicated. 

Treatment. — This  cannot  be  better  expressed  than  in  the 
terse  and  plain  terms  of  Professor  Taylor.  They  are:  "The 
free  use  of  emetics  and  castor  oil." 

Nux  Vomica  {Strychnine).  —  Symptoms.  —  An  intensely 
bitter  taste  in  the  mouth.  Tipsy  manner,  sickness,  headache, 
jerking  of  the  arms  and  legs,  and  twitching  of  the  body;  lock- 
jaw, great  difficulty  in  breathing,  with  intense  pain  in  the  chest, 
and  a  sense  of  suffocation. 

Treatment. — Evacuate  the  stomach  and  bowels.  Give 
vinegar  (see  Deadly  Nightshade)  and  other  acidulous  drinks. 
If  the  spasm  be  very  severe  and  constant,  and  do  not  yield  to 
the  emetics,  etc.,  then  try  injections  of  infusions  of  tobacco,  as 
follows:  Tobacco  (shag),  30  grains;  water,  8  fluid  ounces. 
Mix,  and  allow  to  stand  for  half  an  hour,  occasionally  shaking. 
Then  strain  and  inject  into  the  bowel  in  the  intervals  of  the 
spasms. 

Strychnia  is  one  of  the  most  deadly  poisons,  a  very  small 
quantity  being  capable  of  killing  a  strong  man. 

Opium. — An  extract  from  the  poppy.  {Papaver  Somniferd). 
— Symptoms. —  Drowsiness,  stupor,  delirium,  pallid  counte- 
nance, contracted  pupil,  sighing,  loud  or  snoring  respiration, 
cold  sweats,  coma,  and  death. 

Treatment. — Emetics  of  the  sulphated  zinc  (see  under 
Hemlock),  or,  if  the  patient  be  too  far  gone  to  take  these,  the 
stomach  pump  should  be  applied.  The  patient  should  on  no 
account  be  allowed  to  sleep,  but  his  attention  should  be  con- 
stantly aroused.  A  good  plan  is  to  walk  the  patient  rapidly 
and  incessantly  about.  A  tepid  bath  is  useful  for  arousing  the 
sleeping  energies,  and  cold  water  should  be  dashed  over  the 
head  at  the  same  time.  Opium  is  the  juice  of  the  poppy,  which 
runs  from  the  incisions  made  in  the  unripe  fruit.  Its  principal 
properties  are  due  to  an  active  principle  contained  in  it,  which 
is  called  morphia.  In  cases  of  overdoses  of  this  drug,  the  same 
treatment  should  be  adopted. 


M®iDICINAL. 


401 


Oxalic  Acid. — Symptoms. — If  the  dose  be  a  large  one,  while 
it  is  being  swallowed  a  hot,  burning,  acid  taste  is  experienced, 
extending  downward  to  the. stomach;  vomiting  then  occurs,  or 
within  a  few  minutes.  There  is  a  severe  feeling  of  tightness 
in  the  throat,  and  sometimes  delirium.  When  the  dose  is 
smaller  the  pain  is  less,  and  vomiting  does  not  set  in  so  soon. 
At  times  there  is  no  vomiting,  at  others  it  alone  causes  death, 
by  causing  exhaustion. 

Treatment. — Some  chalk  and  water  should  be  immedi- 
ately administered,  and  a  quantity  of  water  drunk  to  encourage 
vomiting.  This  is  not  often  administered  with  a  criminal 
intent,  the  taste  is  too  strong;  but  it  is  taken  sometimes  in  mis- 
take for  epsom  salts,  which  it  somewhat  resembles. 

Prussic  kR\^  {Hydrocyanic  Acid). — Symptoms. — Pallid 
appearance,  giddiness,  great  nervous  prostration,  loss  of  sight 
more  or  less  complete,  faintness,  labored  and  hard  respiration, 
loss  of  power  of  motion. 

Treatment. — The  stomach  pump  should  be  applied;  or, 
if  this  is  not  handy,  emetics,  such  as  mustard,  salt  and  water. 
(See  under  Hemlock).  Dash  cold  water  over  the  head  and 
chest.  Give  salvolatile  as  follows:  Spirits  of  sal  volatile,  i 
drachm;  water,  to  i  ounce.  Mix.  Every  quarter  of  an  hour 
until  there  is  some  signs  of  revival.  Prussic  acid  is  the  most 
powerful  poison  known.  This  poison  is  often  met  with  in  the 
essential  oil  of  almonds,  and  great  care  should  therefore  be 
taken  in  the  use  of  this  pleasant  flavoring. 

Yew  {Taxus  baccata). —  Symptoms. —  Professor  Taylor 
gives  the  symptoms  of  poisoning  by  this  plant  as  follows: 
''Convulsions,  insensibility,  coma,  dilated  pupils,  pale  counte- 
nance, small  pulse,  and  cold  extremities  are  the  most  promi- 
nent; vomiting  and  purging  are  also  observed  among  the  symp- 
toms." 

Treatment.— As  in  many  other  vegetable,  indeed  it  might 
safely  be  said  in  all  poisons,  vomiting  should  be  excited,  and 
this  is  best  done,  and  perhaps  in  the  quickest,  safest  manner,  by 
an  emetic  of  mustard,  salt  and  water.  Should  the  convulsions 
be  very  acute,  and  there  be  great  heat  of  head,  cold  should 
be  applied.  If  the  pulse  is  very  small,  and  the  prostration  of 
the  patient  is  great,  as  soon  as  the  stomach  is  thoroughly 
emptied,  brandy  should  be  given. 

It  is  commonly  supposed  that  the  leaves  of  this  plant  are 
not  poisonous  when  fresh,  but  this  is  erroneous.  They  are  at 
all  times  poisonous.  The  berries  also  are  very  dangerous,  more 
especially  to  children,  as  they  have  an  agreeable  taste,  and  look 
tempting.  The  danger  of  the  leaves  is  not  so  much  for  the 
human  race  as  it  is  for  cattle,  who  are  fond  of  eating  them. 


402 


MEDICINAL. 


Mineral  Poisons. — The  mineral  poisons  are  perhaps  the 
most  commonly  used  for  criminal  and  suicidal  purposes,  and 
they  are  certainly  more  easily  detected  by  chemical  means  than 
are  either  the  vegetable  or  animal  poisons.  Science  has  yet 
found  out  but  few  certain  tests  for  the  vegetable  poisons  com- 
pared with  the  large  number  of  accurate  and  easily  available 
tests  for  the  mineral  poisons. 

Perhaps  the  most  important  of  this  class  of  poisons  is 
arsenic,  as  it  is  certainly  the  most  fatal;  others,  such  as  anti- 
mony, copper,  lead,  mercury,  and  the  acids,  are  in  many  cases 
very  fatal,  but  few  of  these  possess  the  power  of  destroying 
life  to  anything  like  the  extent  that  is  possessed  by  arsenic. 

Acid,  Carbolic. — The  powerful  odor  of  this  acid  prevents 
its  being  frequently  taken  accidentally,  but  it  has  been  taken 
with  suicidal  intent. 

Symptoms. — These  are  much  the  same  as  the  other  power- 
ful irritant  poisons.  There  is  an  intense  burning  in  the  mouth 
and  gullet,  accompanied  with  a  feeling  of  tightness  in  the  throat, 
vomiting  of  shreds  of  mucus,  griping  pain  in  the  stomach, 
the  lips  and  insides  of  the  cheeks  present  a  charred  appearance, 
and,  if  its  action  be  not  checked,  the  nervous  system  suffers, 
and  the  organs  of  the  senses  are  impaired,  and  death  rapidly 
follows. 

Treatment. — Albuminous  fluids  should  be  given  in  large 
doses,  such  as  white  of  egg,  flour  and  water,  gruel  and  milk. 
Magnesia,  and  chalk  and  water,  is  used  in  these  cases.  Emetics 
of  mustard  should  also  be  freely  administered. 

Acid,  Hydrochloric  {Muriatic  Acid,  spirits  of  Salt). — 
Both  the  symptoms  and  treatment  of  a  case  of  poisoning  by 
this  acid  are  given  under  Sulphuric  Acid. 

Acid,  Nitric  {Aqua  Fortis). — Symptoms. — (See  Sulphuric 
Acid.)  Th-e  only  difference  is  that  nitric  acid  does  not  cause 
such  a  dark  discoloration  of  the  lips  and  mouth. 

Treatment. — Precisely  the  same  as  under  case  of  Sulphuric 
Acid. 

Acid,  Sulphuric  {Oil  of  Vitriol). — This  acts  as  a  poison  by 
its  powerful  corrosive  powers.  It  seldom  causes  death  by  its 
absorption  into  the  system,  but  rather  by  the  excessive  irrita- 
tion and  inflammation  which  it  causes  to  the  lining  of  the 
mouth,  the  gullet,  and  the  stomach.  It  immediately  causes  the 
skin  to  have  a  charred  appearance  of  a  whitish  hue,  which 
gradually  becomes  darker  and  browner;  it  causes  pain  in  the 
stomach,  vomiting,  and  eructations  of  a  gaseous  character; 
great  nervous  depression,  which  is  also  shared  by  the  pulse; 
eonvulsions,  and  death. 


MEDICINAL. 


403 


Treatment. — Give  magnesia  and  water,  or  lime-water;  or, 
should  neither  of  these  be  at  hand,  give  soap  and  water  freely. 

Antimony  ^Tartar  Emetic  Butter  of  Antimony). — Symp- 
toms.— These  are  very  much  the  same  as  those  of  arsenic,  with 
the  exception  that  the  depression,  vomiting,  and  collapse  are 
much  more  rapid,  owing  to  the  immediate  action  of  the  poison 

the  heart. 

Treatment. — Should  the  vomiting  not  occur  freely,  it  will 
be  as  well  to  give  an  emetic,  and  afterwards  a  dose  of  tannic 
acid  and  water,  thus:  Tannic  acid,  lo  grains;  water,  i  ounce. 
Mix.  Or,  a  dose  of  very  strong  tea,  or  infusion  of  gall-nuts, 
mixed  wfth  magnesia. 

Arsenic  (^Realgar  or  Red  Arsenic,  White  Arsenic,  Scheelet 
Green,  Orpiment,  or  Yellow  Arsenic). — Symptoms. — An  un- 
pleasantly strong  metallic  taste,  a  tightness  in  the  throat, 
vomiting  of  a  brown  mucus  character,  mixed  with  blood, 
fainting,  great  thirst,  excessive  pain  in  the  stomach,  with 
shivering  purging,  the  stools  being  very  offensive  and  of  a 
dark  character,  pulse  small  and  rapid,  great  nervous  prostra- 
tion and  delirium.  Arsenic  is  sometimes  administered  in 
repeated  small  doses,  and  by  this  means  is  produced  a  state 
which  is  called  "  chronic  arsenical  poisoning."  In  this  case, 
disorder  of  the  stomach  and  bowels  exists,  but  does  not  form 
such  a  prominent  symptom  as  in  the  more  acute  form  of  this 
poisoning.  There  will  be  redness  and  smarting  in  the  eyes, 
great  sensibility  of  the  skin,  at  times  accompanied  either  by  a 
rash,  which  consists  of  minute  vesicles  or  blisters,  or  else  by 
nettle-rash.  There  is  also  local  paralysis — that  is  to  say,  par- 
alysis of  one  particular  set  of  muscles,  accompanied,  or  rathei 
preceded,  by  numbness  and  tingling  in  the  fingers  and  toes. 
The  patient  loses  flesh  and  becomes  exhausted.  Sometimes 
the  skin  peels  off,  and  loss  of  hair  occurs. 

Treatment. — A  substance  termed  hydrated  peroxide  of 
iron  has  been  strongly  vaunted  as  an  antidote  to  arsenic.  The 
best  way  to  give  it  is  to  mix  a  tablespoonful  with  water,  and 
give  every  five  or  ten  minutes.  Should  this  not  be  procurable, 
it  is  best  to  use  the  stomach-pump  or  emetics.  (See  under 
Hemlock.)  Large  quantities  of  mucilage  should  be  given  to 
drink,  or  eggs,  or  milk.  When  the  worst  symptoms  have 
subsided,  and  the  patient  is  out  of  immediate  danger,  he  should 
be  kept  in  bed,  with  warm  poultices  applied  to  the  pit  of  the 
stomach.  Small  pills  of  one  grain  of  opium  should  be  given 
every  four  hours  while  pain  continues,  but  no  violent  aperient. 
Arsenic  is  one  of  those  poisons  which,  begun  with  very  small 
doses,  and  gradually  increasing  them,  may  become  almost 
harmless.    One  form  of  arsenic     Scheele's  green  ")  is  largely 


404  MEDICINAL. 

used  as  a  coloring  for  room  papers.  In  this  form  it  often  does 
insidious  mischief,  as  it  separates  from  the  paper  in  minute 
particles,  and  circulates  freely  in  the  air  of  the  room  as  dust. 
This  fact  may  be  proved  by  submitting  some  of  the  dust  which 
collects  on  bookshelves,  etc.,  in  a  room  "thus  ornamented  to  a 
few  simple  chemical  tesis,  or  by  causing  some  expert  to  analyze 
it.  By  so  doing,  the  inquirer  will  often  receive  satisfactory 
evidence  of  the  existence  of  this  poison,  if  he  has  not  previ- 
ously had  some  practical  experience  of  its  effects. 

Copper  [Blue  Vitriol.  Mineral  Green.  Verdigris). — Symp- 
toms.— These,  again,  are  much  the  same  as  in  arsenic,  but  rather 
less  acute.  It  may  here  be  stated  that  many  alleged  cases  of 
poison  by  verdigris,  from  cooking  vessels,  etc.,  are  in  reality 
owing  to  bad  or  decomposed  food.  A  poisonous  dose  of  salts 
of  copper  is  always  followed  (if  the  patient  recovers  from  the 
first  effects)  by  inflammation  of  the  bowels. 

Treatment. — Begin  with  the  stomach-pump,  or  an  emetic. 
When  the  stomach  has  been  evacuated,  give  white  of  egg,  flour 
and  water,  milk.  The  subsequent  inflammation  of  the  bowels 
should  be  treated  as  described  under  arsenic. 

Lead  [White  Lead.  Sugar  of  Lead). — Symptoms. — This 
also  causes  many  of  the  symptoms  described  under  arsenic, 
when  taken  in  a  large  quantity;  but  there  is  a  particular  form 
of  disease  called  lead  colic,  which  particularly  affects  workers 
in  lead  (see  colic);  these  people  are  also  subject  to  a  form  of 
paralysis  (see  paralysis). 

Treatment. — When  taken  in  a  large  dose,  give  an  emetic 
of  sulphur  of  zinc  or  copper  (see  hemlock).  If  the  pain  in  the 
stomach  be  severe,  small  doses  of  tincture  of  opium,  about  lo 
minims,  should  be  given  at  short  intervals,  combined  with 
sulphate  of  magnesia. 

Mercury  [Corrosive  Sublimate.  Calomel.  White  Precipi- 
tate).— Symptoms. — Intense  metallic  taste  in  the  mouth,  pain 
in  the  stomach,  purging,  vomiting,  etc.;  in  fact,  the  symptoms 
of  nearly  all  metallic  poisons  are  similar.  There  are,  of  course, 
certain  peculiarities  belonging  to  each,  and  that  belonging  to 
mercury  is  the  largely  increased  flow  of  saliva,  commonly  called 
"  salivation,"  which  almost  invariably  follows  a  poisonous  dose 
of  mercury  in  any  of  its  forms.  The  period  which  elapses 
between  the  taking  of  the  poison  and  appearance  of  the  saliva- 
tion, varies  from  a  few  hours  to  some  days. 

Treatment. — An  emetic  of  sulphate  of  zinc  or  copper  (as 
under  hemlock)  should  be  given  in  white  of  egg,  mixed  with 
milk  or  water,  milk,  and  flour  and  water  in  large  draughts. 
When  the  salivation  sets  in,  the  following  will  be  found  useful 


MEDICINAL. 


405 


when  in  conjunction  with  astringent  gargles:  Iodide  of  potas- 
sium, 24  grains;  tincture  of  bark,  i  ounce;  water,  to  8  ounces. 
Mix,  and  take  two  tablespoon fuls  three  times  a  day.  A  good 
form  of  an  astringent  gargle  is  as  follows:  Alum,  30  grains; 
water,  to  4  ounces.  Mix,  and  use  about  a  tablespoonful  as  a 
gargle  every  three  or  four  hours. 

Ammonia. — Symptoms. — Pungent  acrid  odor,  hot  taste, 
stomach-ache,  followed  by  convulsions,  delirium,  and  death. 

Treatment. — Vinegar  and  water  in  large  doses,  lemon 
juice  and  olive  oil.  For  any  other  of  the  alkalies,  soda  or 
potash,  in  their  caustic  forms,  the  same  treatment  should  be 
pursued. 

Chloride  of  Zinc. — Symptoms. — Pain  of  a  burning  kind  in 
the  throat,  nausea  and  vomiting,  griping  pains  in  the  stomach, 
pallor  and  coldness,  the  lege  are  drawn  up,  and  there  are 
appearances  of  collapse. 

Alkalies. — The  strong  or  concentrated  preparation  acts 
with  extreme  corrosive  violence  on  the  mouth,  gullet,  and  stom- 
ach. Should  the  action  of  this  poison  be  further  continued,  it 
will*  be  found  that  it  affects  the  nervous  system.  This  will  be 
demonstrated  by  the  patient's  sight  becoming  dim,  and  the 
power  of  taste  and  smell  less  acute  than  it  is  normally — by 
extreme  depression,  syncope,  and  death. 

Treatment. — Milk  and  white  of  egg  should  be  given  freely, 
and  emetics  of  mustard  and  warm  water,  combined  with  flour 
or  oatmeal. 

Baths  and  Bathing. — In  infancy,  bathing  or  washing  at 
least  twice  a  day  is  necessary  to  preserve  the  skin  in  a  healthy 
condition.  In  so  doing,  however,  care  must  be  taken  that  the 
surface  of  the  body  be  not  chilled;  a  judicious  warmth  (avoid- 
ing too  great  heat)  should  be  studied.  In  the  early  weeks  of 
life  the  body  does  not  readily  maintain  its  own  temperature; 
hence  the  reason  that  the  young  of  animals  remain  a  certain 
time  constantly  near  their  mother.  It  is  the  same  with  our 
infants;  no  warmth  is  so  equable  or  so  good  for  them  during  the 
few  first  days  or  weeks  of  life  as  the  warmth  of  their  mother; 
hence,  also,  the  necessity  for  a  warm  bath  as  the  means  of 
cleanliness. 

A  fallacy  lurks  in  the  notion  of  hardening  children.  The 
argument  in  favor  of  the  attempt  so  to  do,  drawn  from  the 
"state  of  nature,"  is  altogether  a  dangerous  fallacy.  All  that 
can  really  be  said  in  its  favor  is  that  it  is  not  possible  to  kill  all 
the  children  submitted  to  the  system.  The  delicate  ones  will 
be  sifted  out,  and  the  hardy  ones  will  survive  in  spite  of  "sys- 


406 


MEDICINAL. 


tern."  It  is  an  error  in  reasoning  to  quote  the  savage  state  as 
that  of  nature,  and,  therefore,  worthy  of  imitation.  It  may  be 
urged  with  greater  force  that  the  nature  of  man's  mental  en- 
dowments tends  to  raise  him  from  the  savage  to  the  civilized 
state.  The  natural  state  of  man  is  that  of  civiHzation,  with  its 
attendant  fostering  care  of  infantile  existence. 

Sponge  Bath. — In  after-life  the  daily  sponge  bath  con- 
tributes greatly  to  the  preservation  of  health,  by  the  promotion 
of  cleanliness,  and  by  the  exhilarating  influence  in  stimulating 
the  circulation  of  the  blood  on  the  surface  of  the  body.  The 
warmth  of  reaction  is  more  sure  to  follow  if  the  bath  be  used 
on  rising,  while  the  body  is  still  warm,  and  before  the  surface 
is  chilled  by  exposure  in  dressing  In  using  this,  a  due  regard 
to  the  feelings  should  be  observed.  Some  persons  are  extremly 
sensitive  to  cold,  while  others  enjoy  its  reaction  and  bracing 
influence.  The  temperature  of  the  water  should,  therefore,  be 
regulated  by  the  climate,  weather,  and  individual  susceptibility. 
After  sponging,  the  whole  body  should  be  briskly  dried  with  a 
rough  towel,  and  a  glow  of  warmth  will  follow. 

Cold  Bath. — (Temperature  So'^to  60*^.) — A  cold  bath 
will  vary  in  its  effects  according  as  it  is  taken  in  a  small  bath, 
or  in  a  river,  the  sea,  or  a  quantity  of  water  large  enough  for 
swimming,  and  according  to  the  temperature  of  the  air.  The 
benefit  to  be  derived  from  a  cold  bath  is  governed  also  pretty 
much  by  the  state  of  the  bather,  or  on  the  greater  or  less  vigor 
of  the  heart's  action,  and  of  the  circulation  in  the  skin.  A  cold 
bath  should  not  be  taken  with  a  cold  skin;  the  best  preparation 
is  the  warm  glow  of  exercise.  A  plunge  (head  first)  into  cold 
water,  even  when  hot  and  perspiring  after  exercise,  and  a  good 
swim  for  a  few  minutes,  is  more  surely  followed  by  healthful 
reaction  than  the  waiting  until  the  body  is  dry  and  cool,  or  per- 
haps chilled  by  evaporation  of  perspiration.  A  cold  bath  with- 
out the  active  exercise  of  swimming  should  not  be  prolonged 
beyond  three  or  four  minutes;  even  the  good  swimmer  must  be 
warned  that  prolonged  action  of  cold  incurs  the  risk  of  cramp. 

Persons  in  impaired  state  of  health  should  take  little  more 
than  a  single  immersion,  and  this  should  be  followed  by  friction 
of  the  surface  with  towels  or  dry  flannels.  Such  persons  should 
avoid  bathing  on  an  empty  stomach;  it  is  better  not  to  take  a 
cold  bath  immediately  after  a  meal. 

The  answer  to  questions  on  the  advisability  of  cold  bathing, 
whether  in  the  sea  or  otherwise,  is  to  be  found  in  the  state  of 
the  pulse  and  of  the  skin.  With  a  feeble  pulse  and  a  disposi- 
tion to  palpitation  of  the  heart,  the  flow  of  blood  through  the 
skin  is  sure  to  be  tardy,  as  compared  with  that  of  health,  and 
reaction  will  consequently  be  slowly  established  at  the  risk  of 
congestion  of  internal  organs.    Hence,  in  persons  disposed 


MEDICINAL. 


407 


towards  head,  or  heart,  or  lung  affections,  great  caution  should 
be  exercised.  Persons  who  are  subject  to  palpitation  of  the 
heart,  giddiness,  etc.,  had  better  avoid  the  cold  bath. 

Generally,  it  maybe  laid  down  as  a  rule  that  if  cold  bathing 
be  not  followed  by  a  glow  of  warmth  on  the  skin,  it  should  not 
be  repeated. 

About  two  or  three  hours  after  a  meal  is  the  best  time  for 
cold  bathing. 

The  Tepid  Bath  (temperature  70  to  80  °  )  is  suitable 
for  those  whose  health,  or  sensitiveness  to  cold,  forbid  the  use 
of  the  cold  bath.  The  same  rules,  however,  apply  especially 
as  regards  the  delicate  in  health. 

The  Hot  Bath  (temperature  98^  to  iio^  )  differs  from 
the  cold  or  tepid  bath,  inasmuch  as  they  are  preservative  of 
health,  while  this  is  curative  of  disease. 

It  opens  the  pores  of  the  skin,  relaxes  the  muscles,  soothes 
the  nervous  system,  and  (after  its  first  stimulation  of  the  heart's 
action  is  past)  is  a  valuable  agent  in  reducing  fever  and  inflam- 
matory action  by  the  profuse  perspiration  that  it  induces — so 
much  so,  that  it  is  often  an  efficacious  remedy  in  the  treatment 
of  inflammation. 

In  the  convulsions  of  infancy,  the  hot  bath,  continued  from 
five  to  ten  minutes,  is  an  important  part  of  the  treatment. 

In  order  to  avoid  any  possible  risk  of  the  sudden  immer- 
sion in  hot  water,  it  is  a  safe  plan  to  have  the  bath  at  about 
95  ^  to  begin  with,  and  gradually  raise  the  temperature  to 
ICQ®  ,  or  even  105  °  , if  profuse  perspiration  afterwards  be  de- 
sired; in  this  case,  the  bath  may  be  continued  by  an  adult 
twenty  minutes  or  half  an  hour.  On  coming  out  of  the  bath, 
after  rapidly  wiping  the  surface  of  the  body,  a  warm  blankft 
should  be  wrapped  round  before  getting  into  a  warm  bed. 

When  it  is  desirable  to  give  a  hot  bath  to  a  child  for  any 
febrile  malady,  or  in  any  case  where  the  child  would  be  fright- 
ened at  being  put  into  the  water,  its  fears  may  be  disarmed  by 
covering  the  bath  with  a  blanket,  and  letting  the  little  patient 
down  gently  into  the  bath. 

Vapor  Bath  (temperature  100*^  to  120°)  is  of  great  use 
in  exciting  perspiration  in  catarrh,  in  simple  fever,  and  in  rheu- 
matism. It  may  be  extemporized  by  sitting  on  a  chair  en- 
closed in  a  blanket,  and  having  a  pail  of  hot  water  placed 
under  the  chair,  adding  to  the  water  some  red-hot  stones,  or 
brick,  or  iron  chain.  If  a  long  pipe  can  be  connected  with  the 
spout  of  a  large  kettle,  and  made  to  pass  within  the  blanket, 
it  affords  a  ready  means  of  making  a  vapor  bath. 

Hot-air  Bath. — (Temperature  100®  to  120^  .) — This  acts 
in  the  same  way  as  a  vapor  bath.    It  is  readily  made  by  bum- 


408 


MEDICINAL. 


ing  some  spirits  of  wine  under  the  canopy  of  blanket.  A  con- 
venient mode  is,  after  the  patient  is  seated  and  covered  up  to 
the  throat  with  blankets,  to  place  an  ounce  of  spirits  of  wine  in 
a  cup,  the  cup  standing  in  a  basin  with  some  water,  then  light 
the  spirit  and  let  it  burn  out. 

The  Turkish  Bath,  a  combination  of  these,  is  useful  in 
rheumatic  and  other  chronic  diseases,  but  requires  to  be  used 
for  medical  purposes  only  under  medical  advice. 

Hydropathy  professes  the  cure  of  disease  by  baths  of 
various  kinds.  It  can  only  be  properly  practiced  in  establish- 
ments especially  devoted  thereto.  It  is  expensive  and,  there- 
fore, only  within  the  reach  of  comparatively  few. 

SLEEP. 

No  rule  can  be  observed  with  regard  to  the  proportion  of 
time  that  should  be  given  to  sleep.  Much  depends  upon  indi- 
vidual habit  and  disposition.  The  active  mind  and  cheerful 
disposition  that  is  never  more  happy  than  when  busily  em- 
ployed, and  finds  its  recreation  in  change  of  work,  will  gener- 
ally sleep  soundly  and  be  refreshed,  by  six  or  seven  hours* 
sleep.  Less  than  this  cannot  be  safely  devoted  to  sleep  by  any 
one  who  does  a  good  day's  work,  either  bodily  or  mentally. 
There  have  been  those  who  could  abridge  their  hours  of  sleep 
to  four,  three,  or  even  two,  hours  out  of  the  twenty-four,  but 
they  paid  the  penalty  of  such  an  infringement  of  nature's  laws 
by  shortening  the  number  of  their  days,  and  embittering  them 
by  the  impairment  of  health. 

The  daily  wear  and  tear  of  life  needs  the  restoration  of 
sleep  to  ensure  healthy  balance  of  nervous  power,  and  that 
equanimity  of  mind  so  desirable  in  this  world' s  strife  and  tur- 
moil. 

Infants  and  children  require  more  sleep  than  grown-up 
persons.  In  fact  the  early  days  of  infancy  are  passed  in 
sleeping,  to  the  infant's  great  gain.  If  otherwise  its  health 
soon  suffers,  and  shows  the  want  of  "balmy  sleep."  Warmth, 
sleep,  and  food  are  all  that  are  wanted  in  early  infancy.  For 
the  first  three  or  four  years  the  mid-day  "nap"  contributes  to 
Uhe  vigor  and  activity  of  the  young  child. 

Throughout  childhood  up  to  puberty  from  twelve  to  four- 
teen hours'  sleep  is  not  an  undue  allowance.  At  all  events,  if 
less  time  be  accorded  for  sleep,  "early  to  bed"  is  a  golden 
maxim.  The  practice  of  allowing  infants  and  young  children 
to  be  awake  and  up  until  ten  or  eleven  o'clock  at  night,  amid 
the  glare  of  lights,  and  perhaps  the  noise  and  excitement  of 
festivity,  is  the  most  injudicious  sort  of  kindness  to  which  they 
can  be  exposed. 


MEDICINAL. 


409 


CLIMATE. 

This  word  embraces  the  consideration  of  many  topics 
which  our  Hmits  forbid  our  touching  upon;  but,  as  the  present 
work  will  doubtless  be  read  in  all  parts  of  the  country  (at  least 
such  is  our  hope),  it  would  be  incomplete  without  a  few  re- 
marks thereon  in  relation  to  the  causation  and  treatment  of 
disease. 

*'The  climate  of  a  country  or  district,"  Dr.  Copland  re- 
marks, "depends,  ist,  upon  its  position  in  respect  of  distance 
from  the  equator,  and  upon  its  elevation  above  the  level  of 
the  sea,  and  its  proximity  to  the  shores  of  the  ocean,  or  the 
beds  of  large  rivers,  etc.;  2nd,  upon  the  geological  and  miner- 
alogical  formations  constituting  the  basis  of  its  soil;  3rd.  upon 
the  nature  of  the  soil  itself,  its  cultivation,  and  the  evgetable 
productions  by  which  it  is  covered;  and,  4th,  upon  the  prevail- 
ing winds  or  currents  of  the  air." 

The  Effect  of  Change  of  Climate. — An  inhabitant  of 
a  temperate  climate  going  to  a  tropical  country  will  suffer  from 
excitement  of  the  nervous  and  vascular  systems,  by  the  heat 
and  moisture  of  the  air.  The  respiratory  functions  become 
less  active;  while  there  is  a  decrease  of  the  ordinary  action  of 
the  kidneys  in  carrying  off  the  refuse  matters  of  the  circulation. 
The  consequence  is  that  the  skin  and  the  liver  have  an  excess 
of  work  thrown  upon  them  (to  speak  metaphorically,  and  also 
exactly),  in  order  to  rid  the  system  of  certain  effete  elements 
which  the  lungs  cannot  throw  off. 

Hence  the  "  seasoning  fevers,"  as  they  are  called,  and  the 
disorders  of  the  liver  to  which  Europeans  are  specially  liable 
on  arrival  in  a  hot  climate,  and  to  which  full  often  they  render 
themselves  the  more  obnoxious  by  injudicious  diet.  An  eminent 
English  authority  says  that: 

Europeans  visiting  hot  chmates  should  live  abstemiously, 
taking  every  means  to  promote  the  functions  of  the  skin  by 
moderate  exercise,  and  by  daily  free  ablutions.  Exposure  of 
the  head  to  the  heat  of  the  sun  should  be  carefully  avoided,  as 
well  as  the  risk  of  contracting  fever  by  exposure  to  dews,  the 
cold,  and  the  malaria  of  the  night  air.  Warm  clothing  should 
be  worn  at  night  by  new-comers,  as  the  extremes  of  day  and 
night  temperature  in  tropical  regions  often  pass  through  a  very 
wide  range. 

The  effects  of  a  warm  and  moist  climate  upon  the  inhabit- 
ants of  colder  regions,  in  decreasing  the  functional  activity  of 
the  lungs,  and  increasing  that  of  the  liver  and  skin,  has  formed 
the  basis  of  the  recommendation  of  a  change  from  a  cold  to  a 
warm  climate  in  pulmonary  affections.  It  is,  however,  very 
doubtful  whether  the  relaxing  and  enervating  influence  of  the 
heat  on  the  nervous  system  does  not  more  than  counterbalance 


4ia  MEDICINAL. 


this  functional  compensation.  Certainly,  when  disease  m  the 
lungs  has  advanced  much,  more  harm  than  good  generally 
comes  of  the  migration.  On  the  other  hand,  the  tonic  and 
bracing  effect  of  a  cold  climate  more  frequently  checks  the 
advance  of  consumption,  if  care  is  taken  to  protect  the  surface 
from  sudden  chills,  and  so  to  protect  it  as  to  ensure  a  free  cir- 
culation of  the  blood  in  the  skin  by  out-door  exercise.  The 
British  Hippocrates,  Sydenham,  was  wont  to  call  horse  exercise 
the  palmarium  remedy  "  for  consumption,  so  strongly  was  he 
convinced  of  the  importance  of  out-door  exercise.  A  confir- 
mation of  this  opinion  is  to  be  found  in  the  fact  that  coachmen 
(if  temperate  men)  are  among  the  healthiest  classes.  In  the 
days  when  locomotion  was  performed  more  on  horseback  than 
is  now  the  case,  it  was  said  that  "bagmen,"  or  commercial 
travelers,  enjoyed  a  singular  freedom  from  consumption. 
Unfortunately,  however,  these  men,  then  as  now,  too  often 
threw  away  their  better  health  by  their  irregularities  in  other 
directions. 

While  the  stress  of  the  effects  of  removal  to  warm  climates 
upon  the  inhabitants  of  temperate  regions  is  thus  seen  to  fall 
upon  the  liver  and  skin,  the  reverse  is  seen  to  occur  when  the 
natives  of  hot  climates  migrate  to  colder  countries.  The 
negro,  brought  direct  from  Africa  to  England,  will  almost  surely 
be  the  victim  of  consumption. 

The  change  of  climate  must  therefore  be  guided  by  these 
several  conditions,  both  of  place  and  person,  and  may  further 
have  to  be  altered  according  to  the  changes  of  the  seasons,  and 
according  to  the  special  character  of  the  season  itself.  Thus, 
it  not  unfrequently  happens  that  the  south  coast  of  England  is 
not  suitable  for  invalids,  even  so  late  as  June,  if  easterly  winds 
prevail.  The  air  is  then  almost  as  keen  as  that  of  the  directly 
eastern  coast,  and  a  return  inland  becomes  inevitable. 

Consumption. — In  this  disease,  change  of  climate,  to  be 
productive  of  real  benefit,  must  be  tried  at  a  much  earlier 
period  than  is  generally  done,  as  it  is  often  delayed  a  year  or 
two  after  the  period  that  any  good  can  be  expected,  and  the 
result  is  that  more  harm  than  good  is  done  thereby.  Hence 
the  trial  is  often  not  made  through  the  discredit  that  arises  out 
of  its  misapplication.  It  should  be  borne  in  mind  that 
ccnsumption  is  not  merely  a  disease  of  the  lungs,  but  a  general 
morbid  constitutional  condition,  of  which  the  disease  in  the 
lungs  is  but  a  manifestation.  The  early  treatment  must,  there- 
fore, be  directed  to  invigorating  the  system  and  improving 
the  quality  of  the  blood.  With  these  objects,  the  climate  most 
suitable  for  winter  residence  are  those  of  our  southern  coast, 
Madeira,  Nice,  Pisa,  and  Rome,  with  removal  during  summer 
months  to  the  drier  situations  of  our  own  islands. 


MEDICINAL. 


411 


Chronic  Bronchitis. — This  is  an  affection  that  is  often 
mistaken  for  consumption,  and  one  which,  through  its  persis- 
tence and  its  debilitating  and  emaciating  effects,  constitutes  a 
veritable  decline.  The  change  from  a  cold  and  moist  to  a 
mild  and  dry  air  relieves  the  morbid  conditions  of  the  mucous 
surfaces.  The  same  climates  that  are  of  service  in  consumption 
are  beneficial  in  chronic  bronchitis.  When  asthma  is  combined 
with  chronic  bronchitis,  it  is  also  relieved  by  the  same  climate 
as  is  found  useful  in  chronic  consumption.  Torquay  and  Un- 
dercliff,  for  example,  are  most  adapted  to  irritable  states  of  the 
mucous  membrane  without  much  secretion;  Clifton  or  Brighton 
for  those  in  which  expectoration  is  profuse  and  the  system 
debilitated;  Rome,  Pisa,  Madeira,  are  suited  for  the  latter  class 
of  cases;  Nice  to  the  former. 

Chronic  Rheumatism.— This  is  benefitted  by  residence  in 
a  warm  climate,  such  as  the  southwestern  coast  of  England, 
the  south  of  France,  Rome,  and  Pisa. 

Gout. — This  also  derives  benefit  by  a  warm  climate.  The 
West  India  Islands  are  especially  marked  in  this  respect. 

Dyspepsia  and  nervous  affections  connected  therewith  are 
aggravated  by  a  cold  and  damp  atmosphere,  and  are  greatly 
relieved  by  change  to  a  drier  and  warmer  climate;  but  great 
care  in  dieting  is  needful  in  order  to  ensure  the  full  benefit  of 
the  change.  The  use  of  stimulants  must  be  very  carefully 
watched.  The  nervous  symptoms  associated  with  dyspepsia 
are  prone  to  take  on  the  form  of  hypochondriasis;  the  change 
of  climate  should  therefore  be  accompanied  with  change  of 
occupation  and  of  amusement.  This  class  of  cases  rapidly 
improve  under  change  of  scene,  and  the  relinquishment  of  the 
cares  of  business,  to  say  nothing  of  throwing  physic  to  the 
dogs." 

diet  in  relation  to  disease. 

In  acute  diseases,  the  diet  should  generally  be  of  the 
simplest  and  lightest  kind,  such  as  beef-tea  or  mutton-broth, 
sago,  tapioca,  arrowroot,  or  gruel,  with,  at  the  same  time,  some 
little  respect  paid  to  the  palate.  Due  regard,  however,  must  be 
paid  to  the  general  character  and  condition  of  the  constitution. 
For  instance,  acute  diseases  may  occur  in  a  very  debilitated 
state  of  the  health,  and  then  may  require  the  addition  to  the 
above  of  some  alcoholic  stimulant.  The  stomach  in  such 
cases  would  not  be  able  to  digest  solid  food.  The  absence  of 
this  must  be  supplied  by  soups,  broths,  eggs,  etc. 

In  the  feeding  of  invalids,  even  children,  some  attention 
may  be  paid  to  their  cravings  after  different  articles.  It  will 
often  be  found  that  the  thing  longed  for  is  not  injurious,  and 


1 


412  MEDICINAL. 

may  be  often  called  for  in  obedience  to  some  indication  by 
nature.  The  following  incident  may  serve  to  illustrate  this 
observation:  A  child  of  about  four  or  five  years  old  was  suffer- 
ing under  diphtheria,  and  had  got  to  refuse  the  port  wine  and 
beef-tea  that  had  been  ordered  it.  It  seemed  that  there  was 
nothing  for  it  but  that  the  child  must  die  from  starvation  and 
diphtheria  together.  One  day  she  woke  up  from  a  nap  and  saw 
a  glass  of  ale,  which  was  being  drunk  by  its  mother  with  her 
luncheon.  This  ale  the  child  cried  for,  but  the  mother  feared 
to  allow  her  to  drink.  When  appealed  to,  the  medical  attend- 
ant said,  "By  all  means  let  the  child  have  it;  and  even  put  it 
in  her  way  that  she  may  take  it  herself  without  let  or  hind- 
rance." The  next  time  the  child  woke  up  she  eagerly  clutched 
at  the  malt  liquor  and  drank  off  a  tumblerful.  From  that 
moment  she  began  to  mend,  and  for  the  next  forty-eight  hours 
persistently  refused  everything  else,  either  as  food  or  medicine, 
and  eventually  made  a  good  recovery.  When  the  disease, 
though  acute,  is  of  a  less  severe  character,  and  is  not  stamped 
with  extreme  debility,  the  stomach  will  tolerate  light  solids, 
such  as  white  fish,  fowls,  bread,  rice,  light  puddings,  and  ripe, 
pulpy  fruit  and  vegetables  may  be  taken  with  advantage,  as  the 
acids  allay  thirst.  In  chronic  disease  a  fuller  diet  is  required, 
comprising  meat  with  some  stimulant. 

Milk. —  Milk  is  the  most  important  article  of  diet  in  infancy, 
and  is  also  both  nutritious  and  digestible  in  diseases  of  adult 
life.  A  prejudice  exists  in  the  minds  of  many  persons  to  the 
effect  that  milk  is  not  easily  digested.  The  opinion  is,  how- 
ever, refuted  by  the  fact  that  it  forms  the  nourishment  of 
infants  and  of  young  animals  of  all  kinds.  Cow's  milk,  how- 
ever, is  sometimes  unsuited  to  the  stomachs  of  infants  brought 
up  by  hand;  or,  from  its  richness  in  oil  and  curd,  to  the  stom- 
achs of  persons  enfeebled  by  disease.  The  best  substitute 
that  can  be  used  is  asses'  or  goat's  milk.  The  latter,  however, 
is  richer  than  the  former. 

For  the  first  three  or  four  months  of  an  infant's  life  the 
best  food  is  breast-milk  alone.  If  for  any  reason  this  cannot 
be  given,  asses'  milk  is  the  best  substitute.  Next  to  this  cow's 
milk,  diluted  with  an  equal  proportion  of  water  in  which 
half  a  teaspoonful  of  powdered  sugar  of  milk  has  been 
dissolved.  Cow's  milk  differs  from  human  milk  in  its  excess 
of  cream  and  curd.  The  cream  consists  almost  wholly  of  oil 
globules.  The  addition  of  a  solution  of  sugar-of-milk  reduces 
it  in  one  direction,  and  raises  it  in  another,  to  the  level  of 
human  milk;  thus,  sugar-of-milk  contains  all  the  saline  mat- 
ters of  the  milk  from  which  it  was  made;  therefore,  by  its  ad- 
dition (with  water)  to  cow's  milk,  while  the  curd  and  oil  are 
diluted,  the  deficiency  of  the  salts  is  supplied,  and  thereby  its 


MEDICINAL. 


413 


composition  is  as  nearly  as  possible  equalized  or  assimilated 
one  to  the  other. 

Most  infants  will  thrive  well  on  this  hand-feeding,  but  there 
are  two  points  of  essential  importance  to  its  success.  One  is 
the  giving  the  food  with  regularity.  For  the  first  two  or  three 
weeks  the  child  should  be  fed  every  two  hours  during  the  day, 
and  once  or  twice  in  the  course  of  the  night.  The  interval 
should  gradually  be  lengthened  after  the  month. 

The  same  rule  as  to  time  should  be  observed,  whatever  be 
the  food,  whether  breast-milk  or  any  substitute. 

Feeding-bottles  Objectionable. — The  next  point,  and 
one  (if  possible)  more  important,  is  that  the  feeding-bottle 
should  be  most  scrupulously  cleaned  each  time  immediately 
after  feeding,  or  small  quantities  of  milk  remaining  in  the  tube 
or  teat  will  become  sour.  The  minutest  particle  of  sour  milk 
taken  into  the  stomach  with  the  other  will  act  after  the  manner 
of  a  ferment,  and  favor  the  turning  sour  of  the  whole  quantity. 

It  should,  however,  here  be  noted,  that  it  does  not  follow 
that,  because  when  a  child  vomits  its  milk  it  is  found  curdled, 
therefore  the  whole  has  been  sour  at  the  time  of  taking  it. 
The  first  step  in  the  digestion  of  the  milk  is  that  it  is  curdled 
by  the  gastric  juice  of  the  stomach,  and  afterwards  dissolved 
by  it.  This  process,  however,  is  very  different  from  the  curd- 
ling of  milk  by  its  having  turned  sour  out  of  the  stomach,  and 
it  has  a  very  different  result  in  the  process  of  digestion. 

There  is  another  grave  objection  to  these  tubes — they  en- 
gender and  foster  idleness  on  the  part  of  the  nurse.  It  is  a 
common  practice  to  put  an  infant  into  its  bed  or  cradle,  with 
the  teat  in  its  mouth  and  the  bottle  in  bed,  and  there  to  leave 
it  to  suckle  itself  to  sleep;  which  it  generally  does,  sucking  the 
while  even  after  it  has  fallen  asleep  and  its  bottle  is  emptied.. 
The  child  goes  on  sucking  at  the  tube,  but  getting  no  food;  the 
infant,  in  popular  phrase,  "sucks  in  wind."  If  it  does  not  ex- 
actly suck  the  wind,  its  fruitless  sucking  at  a  piece  of  india- 
rubber  keeps  up  secretion  of  gastric  juice  in  the  stomach. 
This,  having  no  food  to  act  upon,  acts  abnormally  upon  the 
stomach  itself,  and  sets  up  various  disorders  of  that  organ 
and  of  the  intestines.  Such  a  mode  of  nursing  is  little  better 
than  the  "  Gampish  "  trick  of  sticking  into  the  child's  mouth  a 
raisin  in  a  piece  of  muslin  to  "keep  it  quiet."  They  are  alike 
occasions  to  evade  the  duty  of  really  hand-nursing  and  carry- 
ing the  child  in  arms. 

Beef  Tea  is  the  staple  of  existence  in  many  cases  of  illness; 
it  is  food  and  physic  both  in  some  fevers.  It  must  be  most 
carefully  made,  on  Liebig's  principles.  The  heat  employed 
should  not  exceed  150'^.  A  thermometer,  however,  is  not 
commonly  at  hand,  but  the  meat  should  be  cut  up  small  and 


414 


MEDICINAL. 


merely  covered  with  water,  in  a  bottle  jar,  in  a  sauce  pan  with 
cold  water,  near  a  fire,  so  as  not  to  allow  it  to  boil,  but  merely 
to  stew  for  three  or  four  hours.  The  fat  may  be  separated  by 
allowing  it  to  get  cold  and  then  skimming  it  off.  Mutton-broth 
might  be  made  on  the  same  plan,  and  would  be  more  nourish- 
ing than  that  commonly  made. 

In  the  ordinary  way  of  making  beef  tea,  by  boiling  lumps 
of  meat,  a  strong  jelly  may  be  formed,  and  is  supposed  to  show 
its  strength;  but  each  lump  is  really  case-hardened,  and  the 
most  nourishing  part  locked  up  in  each  piece.  The  explana- 
tion is  that  flesh  consists  largely  of  albumen,  which  coagulates 
at  150*^  F.;  therefore  the  boiling  temperature,  212°  F., 
hardens  the  outer  part  at  once,  and  slowly  the  interior.  To 
give  a  culinary  illustration,  the  best  way  to  cook  a  boiled  joint 
of  meat  is  to  put  it  into  water  already  boiling,  and  continue 
boiling  the  requisite  time;  the  outside  is  at  once  hardened,  and 
the  gravy  is  locked  up  inside. 

Eggs. — For  the  same  reason  the  white  of  eggs,  which  con- 
sists wholly  of  albumen,  is  a  most  excellent  medium  of  nutri- 
ment, where,  for  any  reason,  beef  tea  cannot  be  given.  The 
white  of  egg  stirred  into  cold  or  lukewarm  milk  can  often  be 
given  to  children  or  other  patients  who  refuse  beef  tea.  It  is 
tasteless  and  colorless,  therefore  its  presence  can  be  disguised; 
whereas  the  yolk  of  egg  contains  fatty  matters  with  albumen, 
and  is  easily  recognized  by  the  child  both  from  its  color  and 
its  flavor. 

Water,  either  as  an  ordinary  article  of  diet  or  a  means  of 
allaying  the  thirst  in  febrile  states,  requires  that  great  care 
shall  be  taken  to  ensure  that  it  shall  be  free  from  impurities. 
The  most  dangerous  impurities  to  which  wate^  is  obnoxious 
are  gaseous  matters,  and  insoluble  animal  and  vegetable  mat- 
ters. Gaseous  matters  and  vapors  are  readily  absorbed  by 
water,  as  seen  in  the  ordinary  experience  of  placing  a  basin  or 
tub  of  water  in  a  newly  painted  room,  whereby  the  smell  of  the 
paint  is  quickly  removed.  Water,  by  reason  of  tiie  same  prop- 
erty, should  never  be  drank  from  a  cistern  into  which  there  is 
a  waste  pipe  having  a  direct  comnmnication  with  a  drain  or 
reservoir.  The  poisonous  gases  arising  from  the  decomposing 
sewage  are  absorbed  by  the  water,  which  thus  becomes  the 
vehicle  for  the  conveyance  of  the  poison  of  malignant  fevers. 

The  decomposing  animal  and  saline  matters  of  sewage  also 
readily  percolate  a  porous  soil;  so  that  if  a  well  and  cesspool 
be  near  one  another,  as  is  often  the  case  both  in  town  and 
country,  the  water  becomes  the  channel  through  which  deadly 
poison  is  carried. 

Rain  water  received  into  leaden  cisterns,  or  water  in  tanks 
having  leaden  pipes  leading  from  them,  is  often  contaminated 


NCEDICINAL. 


415 


by  a  portion  oi  that  metal  becoming  oxidized  and  dissolved, 
producing  colic  and  other  signs  of  lead  poisoning. 

For  ordinary  domestic  purposes,  water  is  classed  as  hard  or 
soft.  The  latter  is  rain  water;  the  former  spring  or  river  water. 
These  vary  much  in  their  degree  of  hardness,  as  may  readily 
be  noticed  by  their  behavior  with  soap.  With  hard  water  the 
soap  does  not  readily  make  a  lather,  but  curdles  on  the  hand. 
The  source  of  hardness  of  ^va.ttr  is  in  the  lime  and  other  salts 
that  are  dissolved  out  of  the  strata  of  the  earth  through  which 
it  has  passed.  These  may  be  separated  to  a  considerable  ex- 
tent hj  boiling,  or  by  the  addition  of  small  quantities  of  bicar- 
bonate of  soda.  This  is  the  object  of  some  persons  who  put  a 
<mall  portion  of  bicarbonate  of,  soda  into  the  teapot  when 
making  tea. 

Insoluble  impurities  can  be  separated  by  filters,  or  by  any 
•<rrangement  by  which  it  is  made  to  pass  through  fine  sand  or 
broken  charcoal.  The  charcoal  has  the  property  of  absorbing 
gases  from  water  and  rendering  it  sweet  and  pure. 

In  the  treatment  of  disease,  water  is  of  primary  importance, 
as  it  allays  thirst  and  fever  by  diluting  the  blood  and  giving 
the  medium  by  which  a  poison  may  be  eliminated  from  the 
system.  In  fever  and  in  cholera  thirst  is  often  the  one  great 
complaint,  and  the  cry  is  for  water  !  water  '  This  indication  of 
nature  may  safely  be  followed,  and  the  patient  allowed  to 
drink  as  freely  as  he  will. 

Water  is  the  chief  of  diuretics;  it  increases  the  secretion  of 
urine,  and  promotes  thereby  the  evacuation  of  effete  or  irri- 
tant matters  from  the  blood. 

Farinaceous  Foods. — Farinaceous  food--  should  be  cau- 
tiously given  to  young  infants.  Neither  the  secretion  of  the 
saliva  in  the  mouth,  nor  of  the  gastric  juice  in  the  stomach, 
is  adapted  for  their  digestion.  Among  the  farinaceous  foods, 
suitable  lor  young  children,  are  baked  flour,  corn  flour,  biscuit 
powder,  arrowroot,  ground  root,  etc.  It  is  not  possible  to  say 
in  which  case  each  of  these  may  be  most  suitable;  what  may 
be  easily  digested  by  one  child  may  not  agree  \*'ith  another, 
or  with  the  same  child  for  long  together.  After  five  or  six 
months  a  crust  may  be  given,  but  should  be  carefuFy  watched. 
When  some  teeth  are  cut,  the  admixture  of  solids  may  occa- 
sionally be  permitted;  but,  even  when  all  the  teeth  are  cut,  it 
is  advisable  only  to  give  meat  every  other  or  every  tl:\'-<!  day. 
Soups,  beef  tea,  etc.,  may  be  given  at  other  times. 

General  Diet. — It  Is  scarcely  necessary  here  to  ervter 
upon  the  diet  for  adults  in  health,  as  this  will  depend  very 
much  upon  the  pursuits  and  inclinations  of  each.  It  is  well 
known  that  those  who  work  htsro  eAn  generally  eat  well  with- 


41^ 


oat  much  regard  to  what  is  put  before  them — "Hunger  is  their 
best  sauce." 

It  may  suffice  to  offer  a  few  remarks  on  the  digestibility  of 
some  article  of  food  as  a  guide  to  invalids,  and  with  reference 
to  the  diet  recommended  under  the  several  headings  of  disease 
in  the  following  pages. 

It  may  be  stated  generally  that  beef  is  less  digestible  than 
mutton,  especially  for  persons  subject  to  dyspepsia.  Beef  is 
more  easily  digested  cold  than  hot  by  delicate  stomachs.  Both 
these  meats  will  require  upwards  of  three  hours  for  digestion. 
Salt  beef  will  demand  twice  the  time.  Veal,  lamb,  and  young 
meat  generally,  is  not  so  easy  of  digestion  as  the  meat  of  ani- 
mals killed  at  maturer  age.  Pork  in  any  form  is  less  readily 
digested  than  other  meats. 

Fowls,  Poultry,  Game,  though  generally  regarded  as 
light  and  digestible,  are  not  always  so  in  the  cases  of  the  invalid 
or  convalescent;  they  are  not  wholly  digested  much  under 
four  or  five  hours. 

Fish,  especially  the  white  sorts,  are  easy  of  digestion,  ac- 
cording as  they  are  plainly  cooked.  Salted  fish  are  more  slowly 
digested  fish,  as  also  are  those  that  are  fat,  such  as  salmon„ 
Much  depends,  however,  upon  the  cooking,  and  of  the  adjuncts, 
the  sauces,  etc. 

Melted  butter  is  usually  taken  with  fish,  but  is  better  omit- 
ted when  they  are  food  of  the  invalid.  Butter,  when  melted, 
or  prepared  in  any  way  over  fire,  readily  becomes  altered  in  its 
composition,  and  yields  various  fatty  acids,  which  are  the 
sources  of  indigestion.  This  is  more  especially  the  case  with 
pastry,  such  as  short  pie-crust,  etc.  For  the  delicate  stomach, 
fish  cannot  be  too  plainly  and  simply  cooked;  under  these 
circumstances  they  form  a  light  and  nutritious  diet. 

Shell  Fish,  including  under  the  term  oysters,  mussels, 
whelks,  lobsters,  crabs,  are  more  or  less  difficult  of  digestion, 
and  unsuitable  for  invalids.  Oysters  are,  perhaps,  the  least 
open  to  the  objection,  but  they  require  three  or  four  hours' 
digestion,  and  are  not  the  light  nourishment  usually  supposed, 
unless  very  carefully  cooked.  Sweetbread  and  tripe  are  easy 
of  digestion,  as  also  are  the  brains  of  animals.  Liver  and 
kidneys  are  the  reverse  of  digestible. 

Ripe  Fruits  and  Vegetables  are  more  easily  digested 
than  any  of  the  preceding  articles;  but  then,  as  they  consist  ot 
a  large  proportion  of  water,  they  are  not  so  nourishing  as  ani- 
mal substances.  Vegetarians  supplement  the  deficient  nutri 
tive  qualities  of  vegetables  by  a  liberal  allowance  of  animal 
matter  in  the  shape  of  eggs  and  milk. 


MEDICINAL. 


417 


Cheese,  being  almost  entirely  an  albuminous  substance, 
contains  a  very  large  amount  of  nutriment;  but,  from  this  ele- 
ment being  combined  with  the  fatty  acids  and  some  of  the  oily 
constituents  of  milk,  it  is  not  easily  digested  by  weak  stomachs 
when  taken  alone.  It  nevertheless  is  often  useful  in  prompt- 
ing the  digestion  of  other  food,  to  which  it  sometimes  acts 
after  the  manner  of  a  ferment  when  taken  in  small  quantities; 
for  instance,  after  dinner. 

Sausage,  when  fresh,  are  not  unwholesome,  and  they  con- 
tain a  large  quantity  of  nourishment  in  a  compact  form. 

Alcoholic  Stimulants. — The  treatment  of  disease,  and 
more  particularly  of  convalescence,  can  scarcely  be  conducted 
without  the  adminstration  of  stimulants;  but  it  is  obvious  that 
it  should  be  accompanied  with  emphatic  caution  lest  the  use 
grow  into  the  abuse  thereof.  An  occasional  dose  may  soon 
become  the  habitual  dram,  unless  self-denial  and  self-control 
be  exercised. 

We  are  not  here  called  upon  to  follow  in  the  wake  of  those 
who  feel  it  their  duty  to  expose  the  errors  and  weaknesses  of 
their  neighbors;  suffice  it  that  we  admit  that  in  all  directions 
we  see  too  free  indulgence  in  alcoholic  stimulation.  There 
can  be  no  two  opinions  upon  that  point.  There  is  no  amount 
of  health  or  wealth  that  cannot  or  will  not  surely  be  destroyed 
by  any  one  who  determinedly  gives  himself  up  to  drink. 

Thb  medicinal  uses  of  stimulants  are  most  found  in  chronic 
disease,  or  in  acute  disease  occuring  in  extremely  debilitated 
states.  It  is  greviously  to  be  lamented  that  the  medical  recom- 
mendation of  stimulants  is  not  always  sufficiently  guarded  and 
watched.  There  has  been  of  late  a  fashion  to  regard  and  to 
teach  that  all  disease  proceeds  from  debility,  and  therefore  that 
it  must  be  treated  with  alcoholic  stimulants.  Allowing  (which 
we  do  not)  that  such  might  be  the  case,  yet  the  inference  that 
alcohol  is  the  remedy  is  by  no  means  conclusive.  A  supply 
of  wholesome  nourishment  with  avoidance  of  the  causes  of 
disease,  and  bodily  and  mental  rest,  will  be  surer  in  their  pres- 
ent effects  and  safer  in  future  results.  Few  medical  practi- 
tioners can  pass  many  years,  or  even  months,  without  meeting 
with  the  melancholy  results  of  intemperance  that  began  with 
the  medicinal  use  of  brandy  and  water,  champagne,  etc.  The 
possibility  is  here  referred  to  simply  as  a  warning  to  those  who, 
consulting  these  pages,  may  feel  justified  in  advising  the  use  of 
alcoholic  stimulants  as  a  means  of  combating  disease,  lest  they 
forget  to  look  also  to  the  discontinuance  of  their  use.  As 
regards  the  dietic  use  of  alcoholic  stimulants,  we  have  only  a 
few  words  to  add  to  the  caution  already  given. 

Malt  Liquors  are,  as  a  general  rule,  the  most  wholesome 
of  alcoholic  beverages.    The  alcohol  is  in  them  so  combined 


418 


MEDICINAL. 


with  saccnarine  matter  and  tonic  vegetable  principles  that  it 

can  onl)  be  separated  by  a  distillation  destructive  of  all  other 
qualities.  A  small  quantity  of  mild  ale  or  porter,  taken  with 
dinner  and  supper,  or  luncheon  and  dinner,  supports  the 
strength,  and  supplies  wear  and  tear. 

Wines  resemble  malt  liquors  in  that,  when  pure,  the  alcohol 
is  in  a  state  of  chemical  combination  that  can  only  be  super- 
ceded by  destructive  distillation.  They  have  not,  however,  so 
much  solid  matter  suspended  in  them  as  malt  liquors.  They 
are,  for  this  reason,  bettt  r  suited  to  persons  of  weak  digestive 
powers.  The  dietic  and  the  therapeutic  uses  of  wines  must 
depend  upon  their  percentage  of  alcohol,  and  upon  the  devel- 
opment in  them  of  certain  acids  and  spirituous  combinations 
termed  ethers,  which  constitute  what  judges  bf  wine  call  the 
''bouquet."  The  proportion  of  unfermented  sugar  also  is  a 
point  to  be  considered  in  selecting  wine  for  invalids.  Thus, 
there  are  sweet  and  astringent  wines,  as  there  are  red  and  white 
wines,  and /there  are  wines  in  which  the  fermentations  of  the 
sugar  is  checked,  and  the  sparkling  of  effervescing  wine  is  pro- 
duced. 

Effervescing  wines,  champagne  and  Moselle,  are  among 
the  most  valuable  wines  for  medicinal  purposes.  The  free 
carbonic  acid  they  contain  renders  them  very  serviceable  in 
sickness  and  vomiting,  while  the  alcohol,  being  in  some  pecu- 
liar state  of  combination,  is  more  volatile,  acts  as  a  more  rapid 
stimulant,  effects  passing  off  more  rapidly  than  those  of  other 
and  stronger  wines. 

Astringent  wines,  such  as  Burgundy,  Hungarian,  Bordeaux, 
etc.,  are  less  liable  to  ferment  in  the  stomach.  Port,  Madeira, 
sherry,  Marsala,  are  all  stronger  wines,  and  are  said  to  be 
highly  brandied,  and  therefore  less  wholesome  for  ordinary 
consumption;  but  they  are  (if  moderately  good)  more  useful 
for  medicinal  purposes  than  the  lighter  wines,  which  may  be 
safer  for  daily  use  dietically.  In  this  matter,  however,  as  in 
many  others  where  eating  and  drinking  are  concerned,  quantity 
is  often  a  more  important  element  in  the  question  than  quality. 
There  is,  moreover,  so  much  in  fashion  that  it  is  almost  impos- 
sible to  say  which  wines  are  best.  Moderation  is  the  golden 
rule. 

Spirits,  the  type  of  which  may  be  taken  to  be  brandy,  are 
only  of  value  as  medicinal  agents,  and  for  these  purposes  they 
are  sometimes  invaluable — e.  g,,  in  low  fevers,  in  some  inflam- 
mations, and  in  state  of  debility,  in  sickness,  and  generally  as 
indicated  under  the  several  headings  of  diseases  in  the  pre- 
ceding pages.  Wc  have  no  hesitation  in  affirming  that  raw  or 
dih.ued  raw  spirits  can  never  be  advantageously  used  merely  as 


MEDICINAL. 


4X9 


ordinary  beverages  by  those  who  can  obtain  wholesome  malt 
liquor  or  wines. 

The  habit  of  spirit-drinking  (as  grog  every  night)  as  prac- 
ticed by  many  "very  respectable  people"  in  the  middle  classes, 
is  not  one  whic  morally  or  physically  better  than  the  habits  of 
the  poor  besotted  creatures  who  swarm  in  and  out  of  the  Lon- 
don gin  palaces.  With  the  moral  aspects  of  the  habit  it  may 
be  said  that  we  are  not  concerned,  but  of  the  physical  aspects 
we  feel  morally  bound  by  a  solemn  responsibility  to  speak. 
From  our  own  personal  observations  we  would  warn  all  whom  it 
may  concern,  that  the  "night-cap,"  as  it  is  miscalled,  gradually 
generates  disease  of  the  brain,  liver,  kidneys,  with  all  the  horri- 
ble train  of  diseases — delirium,  paralysis,  dropsy,  cum  multh 
aiiis. 


420 


MEDICINAL. 


MEDICINES    AND    THEIR  DOSES. 

Over  and  above  the  physical  and  psychological  agencies 
which  have  been  referred  to  in  various  parts  of  these  remarks, 
we  have  now  to  advise  with  our  readers  on  the  pharmaceutical 
means  of  combating  disease — means  which  are  commonly 
regarded  as  the  most  direct  and  indispensible  for  the  pur- 
pose of  modifying  or  arresting  morbid  processes.  That  the 
swallowing  of  drugs,  however,  is  not  the  whole  therapeutics 
will  have  been  seen  throughout  these  pages;  as,  nevertheless, 
their  judicious  use  allays  suffering,  shortens  the  course  of 
disease,  and  promotes  restoration  to  health,  we  have  selected 
for  notice  some. which  we  deem  most  useful,  pointing  out  their 
most  prominent  properties,  or  most  common  uses. 

The  appropriate  doses  are  stated  under  three  periods  of 
life — viz.:  infancy,  childhood,  adult  age.  The  doses  that  are 
herein  advised  are  quite  within  the  limits  of  heroic  treatment, 
and  mcty  be  given  with  confidence  as  not  unduly  large.  Where 
a  blank  is  left,  under  the  head  of  doses,  it  is  implied  that  the 
medicine  is  not  suited  for  young  children.  The  frequency 
with  which  the  dose  is  to  be  repeated  mus  be  learnt  from  the 
instructions  given  under  each  disease. 


LIST  OF  MEDICINES.* 


liame. 

Property. 

DOBOB. 

Uses  and  Mode  ot]  Use. 

Infancy. 

Child- 
hood. 

Adult 
Age. 

Acetate  of  am- 
monia, soluti- 
on of,  orMin- 
dererus  spirit 

Aloes 

Aloes,  decocti- 
on of 

tDiuretic, 
tDiaphore- 
tic 

Purgative 
Ditto 

2drms 

2  to  5 
grains 

li  ounce 

H  OUB|| 

5  to  10 
grains. 

1  ounce 

In  febrile  complaints,  ca- 
tarrh, etc 

As  a  purge  for  worms, 
or  for  immon  costive- 
ness. 

Ditto. 

*  In  preparing  or  dispensing  medicines,  weights  and  measures  should  be  need 
whenever  practicable.  They  can  be  purchased  of  chemists.  A  graduated  wineglass 
is  a  safe  guide,  as  it  is  more  definite  than  the  use  of  spoons  In  administering  modi- 
cines.  At  the  same  time  it  is  advisable  to  procure  a  small  glass  measure  for  minime, 
or  drops.  It  should  be  observed  that  the  "  minim  "  as  measured  is  equal  to  two  drops 
from  the  mouths  of  many  bottles. 

t  Diaretic,  acting  on  the  kidney ;  Diaphoretic,  promoting  respixatioo. 


MEDICINAL 


421 


Name. 


Ammonia,  car- 
bonate of 

Ammonia,  com 
pound  spirit 
of 

Arsenical  Bolu 
tion 


Bark,  comp 
ound  tincture 
of 

Belladonna,  ex 
tract  of 

Bicarbonate  of 
soda 


Bicarbonate  of 
potash 

Bismuth,  nitr- 
ate of 

Bitter  sweet 
{dulcamara) 


Bora^,  powder- 
ed 

Bromide  of  pot- 


Calomel 


Camphor  spirit 
or  liniment 

Cantharides  or 
blisteriug  li- 
quid or  plas- 
ter 

Capsicum,  tine 
turo 


Carbolic  acid 


Castor  oil 


Catecha  tinc- 
ture 


Property. 


Tonic  and 
astringent 


Stimulant 
Stimulant 
Tonic 

Tonic 
Sedative 
Antacid 

Ditto 

Tonic  and 
astringent 
Tonic 


Tonic  and 
sedative 


Purgative 
and  absorb- 
ent 

Stimulant 

Stimulant 


Stimulant 
disinfect- 
ant 

Purgative 

Astringent 


Doses. 


Infancy. 


1  to  3 
grains 


1  grain 
5  drops 


10  to  15 
drops 


2  to  5 
grains 


2  grains 

1  to  2 
grains 


1  grain 


1  drachm 


Child- 
hood. 


3  to  5 
grains 


I  grains 


10  to  20 
drops 


15  to  20 
drops 


5  to  10 
grains 


5  to  10 

trains 
to  5 
grains 


5  grains 


!  grains 


2  drachm 


20  min- 
ims 


Adult 
Age. 


5  to  10 
grains 


5  grains 


20  to  60 
drops 

5  drops 


20  to  60 
drops 


10  to  30 
grains 


20  grains 

5to8 
grains 
2  ounces 


15  to  30 
grains 


3  to  5 
grains. 


Uses  and  Mode  of  Vae. 


4  drms  to 
1  ounce 
30  to  60 
minims 


In  h{emorrhage,diarrhoea 
whooping-cough.  Dis- 
solved in  water. 

As  a  gargle.  Ten  gvains 
to  the  ounce  of  water. 

As  a  lotion  for  th(.  eyes. 
Two  grains  to  th^i  ounce 
of  water. 

In  scarlet  fever,  dyspep- 
sia, in  chroni'-,  cough. 
Dissolved  in  water. 

In  debility,  spasms,  hys- 
teria, fainting.  Taken 
with  cold  water. 

Skin  diseases  ,nd  neural- 
gia. To  b  )  taken  in 
water  with  or  after  a 
meal. 

Debility,  fevers,  ague. 
Taken  in  vater. 

As  an  external  applica- 
tion. To  be  smeared 
on  the  painful  part. 

In  dyspepsia.  Dissolved 
in  water 

Mixed  with  citric  or  tar- 
taric acid,  forms  effer- 
vescing draught. 

Ditto. 

Diarrhoea,  dyspepsia. 

Skin  diseases.  The  stalks 
boiled  in  water,  viz. :  1 
ounce  to  a  pint  and  a 
half  boili^d  to  1  pint. 

Used  for  tl>rush;  mixed 
with  honey,and  applied 
to  the  tongue,  etc. 

Epilepsy  and  other  nerv- 
ous affectioiis. 

The  dose  requires  to  be 
gradually  increased. 

Taken  dissolved  in  water 

Inflammations,  biliary 
disorders,constiDation. 

May  be  given  as  a  y  owder 
or  made  up  into  pMl. 

This  medicine' is  usei'  for 
extern  il  application. 

For  external  application 
only. 


Useful  as  an  addition  to 
gargles,  in  proportion 
of  naif  a  drachm  to  a 
six  ounce  gargle. 

For  external  application 
as  lotions ;  and  in  car- 
bolic acid  soap  for  skin 
diseases. 


Diarrhoea  ^  with  chalk 
mixture. 


422 


MEDICINAL. 


Doses. 

Name. 

Property. 

Infancy. 

Child- 
hood. 

Adult 
Age. 

Chalk 

Chloral  ,hy- 
drate 

Astringent 
and  ant- 
acid 
Narcotic 

5  grains 

5  grains 

2  to  5 
grains 

10  to  HO  ] 
grains 

10  t6  30  ^ 
grains 

Chlorate  of  po- 
tass 

Sedative 

1  to  3 

grains 

3to5 
grains 

5tol0  ] 
grains 

Chloric  ether 
Citric  acid 

Stimulant, 
antiepas- 
modic 

— 

5  drops 
— 

10  to  30 
drops 

20  grains ' 

Citrate  of  iron 

Tonic 

2  grains 

3  grains 

5  grains 

Cod  liver  oil 

Tonic  and 
nutritive 

Yi  dram 

H  dram 

1/2  to  1 
drachm 

Colchicum 
wine 

Confection  of 
senna  {leni- 
tive electu- 
ary) 

Creosote 

Purgative 
and  diu- 
retic 
Aperient 

- 
— 

- 
— 

15  to  30 
drops 

Astringent 
Stimulant 

— 

1  drop 

2  to  5 
drops 

Dandelion  {tar- 
axacum),  ex- 
tract of 

Aperient 

1  drachm 

Dover's  pow- 
der 

Narcotic, 
sedative, 
diapho- 
retic 

2  grains 

5  to  10 
grains 

Epsom  salts 
Ether 

Friar's  balsam 

Aperient 

Stimulant 
antispas- 
modic 
Stimulant 

Stypic 

Yi  dram 

_ 

2  drms 
10  drops 

2  to  8 
drachms 
or  1  oz 
30  to  40 

drops 

10  to  30 
drops 

Gallic  and  tan- 
ic  acids 

Astringent 

3  grains 

5  grains 

Gentian,  tinc- 
ture OI 

Tonic 

1  drachm 

Uses  and  Mode  of  Use. 


mixture 
water. 


Made  into 
with  sugar 


lessnesB,  spasmodic 
disease.  This  medi- 
cine has  more  effect  in 
producing  sleep  than 
in  relieving  pain.  Dis- 
solve in  water.  This 
medicine  should  be 
given  with  great  cau- 
tion. 

n  ulceration  of  the 
mouth.  Dissolved  in 
water. 

n  painful  and  spasmod- 
ic diseases.  Taken  with 
water. 

'o  form  effervescing 
draughts  with  20  grains 
of  bicarbonate  of  soda 
or  potash,  each  dissol- 
ved in  a  separate  wine 
glass  of  water. 
)ebility.  Dissolved  in 
water. 

In  debility  and  wasting 
diseases. 

aken  in  orange  wine  or 
some  other  simple  fluid 
directly  after  meals. 
Rheumatism  and  gout. 


In  piles  or  constipation. 
A  teaspoonful  for  a 
dose.  • 

Vomiting  or  diarrhoea. 

In  water. 
As   a  stimulant  lotion 

mixed  with  water. 
In    bilious  disorders. 
Mixed  with  water,  or 
the  roots    boiled  in 
water. 
In    catarrh,  diarrhoea, 

rheumatism. 
As  this  medicine  con- 
tains opium,  it  should 
not  be  given  to  infants. 
In  cold  water. 


In  hysteria,  spasms, 
fainting.  Taken  in 
water. 

For  chronic  coughs.  Ta- 
ken in  gum  water. 

Useful  for  cuts,  applied 
on  lint  or  rag. 

In  haemorrhages.  Ma^? 
into  pills,  or  mixed 
with  gum  water. 

Debility  and  dyspepsia. 
In  water. 


MEDICINAL 


423 


Name. 


GoularcVs  ex 
tract  aad  lo 
tion,  {extract 
of  lead) 

Grey  powder 

{mercui-y  aixd 

chalk] 
Guaiaciim,tiiic- 

tiire  of 
Hemlock  ex 

tract  of 

Henbane,  ex- 
tract of 
Iodide   of  po- 


lodine,  tine 
ture  of 


Iodide  of  iron, 

Byrup  of 
Ipecacuanha 

wine 


Ipecacuanha 
powder 

Iron,  rauriated 
tincture  of 

Iron    or  Bteel 

wine 
■Jalap  powder 


pow- 


James's 

der 
Laudanum 

{tincture  of 

opium) 
Lead,  acetate 


Magnesia,  car- 
bonate of 


Manna 
Matico 


Mercurial  pill 

Mercury  and 
chalk  [.we 
5rey  powder] 
olorphia,  mu- 
riate or  ace- 


Property. 


Aperient 


Stimulant 
and  tonic 
Sedative 


Sedative 

Absorbent 
and  tonic 

Absorbent 

and 
stimulant 


Tonic 
Emetic 


Expecto- 
rant 
Emetic 


Tonic 

Tonic 

Purgative 

Diaphore- 
tic 
Narcotic 

Astringent 


Aperient 

and 
antacid 
Aperient 

Astringent 
and  styptic 


Aperient 


Narcotic 


Doses'. 


Infancy. 


1  grain 


1  drachm 

2  drops 

2  drops 
Yz  dram 

1  grain 


2  to  5 
grains 

dram 


Child- 
hood. 


2  grains 


2  grains 


2  grains 


Y2  dram 
1  drachm 


3  to  5 
drops 


5  drops 

1  drachm 
5  grains 
2  grains 

1  grain 
5  grains 
1  drachm 


Adult 
Age. 


5  grains 

1  drachm 
5  (Trains 


3  to  5 
grains 
5  to  10 
grains 


1  drachm 
1  drachm 


5  to  15 

drops 
20  to  30 
grains 

to  30 
drops 


10  to  30 

grains 
3  to  5 
grains 
lb  to  40 
drops 

2  grains 
dram 


3  to  5 
grains 


Mto^ 
grain 


Uses  and  Mode  of  Use. 


One  druclini  added  to  a 
lunt  of  r;iiu  water,  or 
distilled  water,  font'- 
ing  a  good  cooling  lo- 
tion 

In  sugar  or  treacle. 


In  chronic  rheumatinm. 
Taken  in  niiiK,or  Vv  ak-r. 

In  spasmodic  and  neu- 
ralgiac  or  other  painiuJ 
complaints:  as  pills. 

As  a  pill. 

In  chronic  rheumatigra 
and  glandui;  (iisease. 
Dissolved  in  water. 

For  external  application 
in  glandular  or  other 
chronic  enlargments. 
Apply  with  a  feather  or 
brush. 

In  strumous  disorders 
or  debility. 

When  given  as  emetic, 
the  dose  should  l)e  re- 
peated every  five  or 
ten  minutes  until  the 
vomiting  begins. 

For  coughs  and  colds. 

In  warm  water,  followed 
by  copious  draughts  of 
water  to  promote  vomit 

In  water,  to  which  sugar 
is  added  in  the  case  of 
children. 


In  catarrh  and  simple 
fever. 

For  pains,  spasms,  or 
cramps ;  in  water. 

In  hsemorrhages.-  As  a 
pill,  made  up  with 
moist  bread  crumbs. 

Dyspepsia  and  costive- 
ness. 

Mixed  with  food  of  an 
infant 

A])plied  on  lint  or  wool, 
if  in  form  of  tincture, 
or  the  dry  leaf  applied 
on  a  cut. 


Only  for  severe  pain.  Not 
to  be  given  to  infants 
or  young  children. 


424 


MEDICINAL. 


Name. 


Muriatic  acid 
{diluted, 
part  to  10  of 
water.) 


Nitre  powder 


Nitre  (siveet 
spirit  of  nit- 
rous  ether) 

Nitric  acid  {di 
luted  with  10 
parts  of 
water) 

Opodeldoc 
{soap  lini 
ment) 

Opium 

Oxide  of  zinc 


Oxymel  of 
squills. 

Paregoric 


Potash,  solu- 
tion of 


Quinine 

Rhubarb 
der 

Ditto,  tincture 


pow- 


Salvolatile. 
spirits  of  (6 
Ammonia) 

Santonin 


Senna,infusion 
of 


Sulphuric  acid 
{diluted  with 
10  parts  of 
wafer) 


Tartar  emetic 


Turi)entine^ 
spirita  ox 


Property. 


Tonic 

Astringent 

Diuretic 
Stimulant 
Diuretic 

Tonic 


Narcotic 

Tonic  and 
stimulant 

Diuretic, 
expecto- 
rant 
Sedative 
diapho- 
retic 
Absorbent 
and  ant- 
acid 
Tonic 

Aperient 


Purgative 
for  worms 


Aperient 


Tonic 


Astringent 


Diaphore- 
tiCjdepress- 
ing 

Purgative 
stimulant 


Doses. 


Infancy. 


1  grain 


5  drops 

Vz  grain 
1  grain 


I  grains 


2  drms 


Child- 
hood. 


15  drops 


2  grains 


10  to  20 
drops 

5  drops 


dram 


10  drops 


10  drops 


1  grain 

2  to  5 
grains 

2  drms 


3  to  5 
grains 


ounce 


5  drops 


5  drops 


Adult 
Age. 


20  drops 


5  to  10 


grains 
1  drachm 

30  to  60 
drops 

15  drops 


Yi  to  1  gr 


1  drachm 


20  to  60 
drops 

10  to  20 
drops 

2to5 
grains 
5  to  20 

grains 
2  drs  to 

1  oz 


1  ounce 


15  drops 


15  drops 


Ya  to  H 
grain 


1  to  2 
drachms 


Uses  and  Mode  of  Ust. 


In  debility,  indigestion, 
diarrhcea.  In  two  or 
three  tablespoonf  uls  of 
water. 

As  a  gargle  for  sore 
throat.  One  part  to 
twenty  of  water. 

In  febrile  disorders  and 
dropsies. 

As  a  gargle,  dissolved  in 
six  ounces  of  water. 

Catarrh  and  febrile  com- 
plaints. 

Debility,  sore  throat,  etc. 
Same  as  muriatic  acid. 


For  external  application. 


In  painful  disorders ;  for 
sickness  and  diarrhoea. 

Most  commonly  used  in 
ointment,  or  dusted  on 
the  surface. 

For  coughs.  Mixed  with 
paregoric  or  ipecacu- 
anha wine. 

Catarrhs  and  coughs 
alone,  or  as  above  in 
water. 

Dyspepsia  and  chronic 
glandular  enlargements 
Taken  in  water. 

Debility,  ague— in  water, 
or  made  into  pills. 


Three  doses  should  be 
given  on  alternate 
mornings,  in  milk  or 
water. 

Infusion  made  by  pour- 
ing hot  water  on  the 
leaves,  and  let  stand 
until  cold. 

In  debility  and  dyspep- 
sia. 


Hfemorrhage,  diarrhcea, 
cholera,  night  sweats. 
Taken  with  a  wineglass 
of  water. 

In  febrile  and  inflamma- 
tory disorders.  Dissol- 
ved, in  water.  Used  also 
in  form  of  ointment. 

For  tape-worm.  Taken 
fasting  in  the  morning 
in  milk  or  water. 


MEDICINAL  425 


Kftme. 

Property. 

Doses. 

Uses  and  Mode  of  Use. 

Infancy. 

Cnilu- 
hood. 

Adult 
Age. 

Zinc,  salphate 
of 

Astringent 

Stimulant 

Tonic,  as- 
tringent 
Emetic 

H.  grain 

5  to  20 
drops 

M  to  % 
grain 
20  grains 

Q  9BmorrIiage.  Taken  in 
water. 

For  external  use  as  lini- 
ment or  stupes. 

In  chorea  and  other  ner- 
vous affections. 

In  cases  of  poisoning. 
Dissolved  in  water. 

ARTICLES  SUITABLE  FOR  A  MEDICINE  CHEST 


Acetate  of  ammonia,  or 

Mindererus  spirit. 
Acetate  of  lead. 
Adhesive  plaster. 
Aloes. 
Alum. 

Bark.compound  tincture  of 
Basilicon  ointment. 
Bicarbonate  of  soda. 
Blistering  plaBter,or  liquid. 
Borax. 
Calomel. 

Carbonate  of  ammonia. 
Carded  wool. 

Carded  oakum.  "Stypium." 
Castor  oil. 
Catechu,  tincture  of 
Chalk,  prepared. 
Cod  liver  oil. 

Compound  colocynth  pills. 
Compound  rhubarb  pills. 


Creasote. 

Diluted  sulphuric  acid. 
Dover's  powder. 
Epsom  salts. 
Ether. 

Forceps  of  different  sizes. 

Glass  measures. 

Grey  powder,  or  mercury 

with  chalk. 
Iodide  of  potassium. 
Iodine,  tincture  of. 
Ipecacuanha  powder. 
Ipecacuanha  wine. 
Iron,  muriated  tincture  of 
Jalap. 

James's  powder. 
Laudanum. 
Linseed  meal. 
Lint. 

Lunar  caustic. 
Magnesia. 


Mortars  and  pestles. 

Nitre,  powdered. 

Nitre,  spirits  of. 

Oil  silk,  or  gutta  percha 

tissue. 
Opodeldoc. 
Oxide  of  zinc. 
Paregoric. 

Peppermint,  essence  of. 
uinine. 

ubarb  powder. 
Scales  and  weights. 
Scissors. 
Senna  leaves. 
Spatulas. 
Tartaric  acid. 
Tincture  of  benzoin,  or 

Friar's  balsam. 
Turpentine,  spirits  of. 
Zinc,  sulphate  of. 
Zinc,  oxide  of. 


420 


HOUSEHOLD. 
COOK'S  TIME-TABLE. 


Mode  of 
Preparation 


Time  of 
Cooking 


Time  di 
Dig'st'n 


Apples,  sour,  hard  

Apples,  sweet  and  mellow  , 

Asparagus  

Beans  (pod)  

Beans  with  green  corn  

Beef  

Beef  steek  

Beef  steek  , 

Beef,  salted  

Bass,  fresh   

Beets,  young  

Beets,  old  

Bread,  corn  

Bread,  wheat  

Butter  , 

Cabbage  

Cabbage  and  vinegar  

Cabbage   

Cauliflower  

Cake,  sponge  

Carrot,  orange  

Cheese,  old  

Chicken  

Codfish,  dry  and  whole  

Custard,  (one  quart)  

Duck,  tame  

Duck,  wild  

Dumplin,  apple  

Eggs,  hard  

Eggs,  soft  , 


Fowls,  domestic,  roasted  or. 

Gelatine  

Goose,  wild  

Lamb  


Meat  and  vegetables . 

Milk  

Milk  

Mutton  

Mutton  

Onions  

Oysters  

Oysters  

Parsnips  

Pig's  feet  

Pork  


Pork  

Pork,  raw  or. 

Pork  

Potatoes  

Pototatoes..., 

Potatoes  , 

Kice  


Salmon,  fresh  

Sausage  

Sausage  

Soup,  vegetable  

Soup,  chicken  

Soup,  oyster  or  mutton  

Spinach  

Tapioca  

Tomatoes  

Tomatoes  

Trout,  salmon,  fresh,  boiled  or. 

Turkey,  boiled  or  

Turnips  

Veal  


Venison  Steak. 


Raw 

Raw 

Boiled 

Boiled 

Boiled 

Roasted 

Broiled 

Fried 

Boiled 

Broiled 

Boiled 

Boiled 

Baked 

Baked 

Melted 

Raw 

Raw 

Boiled 

Boiled 

Baked 

Boiled 

Raw 

Fricasseed 

Boiled 

Baked 

Roasted 

Roasted 

Boiled 

Boiled 

Boiled 

Fried 

Raw 

Boiled 

Boiled 

Roasted 

Boiled 

Hashed 

Raw 

Boiled 

Roast 

Broiled 

Boiled 

Roasted 

Stewed 

Boiled 

Soused 

Roast 

Boiled 

Fried 

Broiled 

Boiled 

Baked 

Roasted 

Boiled 

Boiled 

Fried 

Broiled 

Boiled 

Boiled 

Boiled 

Boiled 

Boiled 

Fresh 

Canned 

Fried 

Roasted 

Boiled 

Broiled 

Broiled 


H.  M. 


15  to  30 

1  00 

*  25 
15 
15 

*  35 
20 

2  00 
4  30 

45 
1  00 


1  00 
1-2  00 
4 

1  00 


1  00 

15 
30 
1  30 
1  00 
1  00 
10 


25 
20 
1-2  00 


5 

1  00 


25 


20 
30 
45 
45 
20 
8 
25 
20 

1  00 

2  00 
+3  30 


1-2 
1 
1 


♦  Minutes  to  the  pound.      +  Mutton  soup. 

The  time  given  is  the  general  average;  the  time  will  vary  slightly  with  the  qual* 
ity  of  the  article. 


HOUSKHOLD. 


427 


MEASURES  AND  WEIGHTS 


IN  ORDINARY  USE  AMONG  HOUSEKEEPERS. 


4  Teaspoonf uls  equal  1  tablespoonful  liquid. 
4  Tablespoonfuls  equal  1  wineglass,  or  half  a  gill. 
2  Wineglasses  equal  1  gill,  or  half  a  cup. 
,   2  Gills  equal  1  coffee -cupful,  or  16  tablespoonfuls. 
2  Coffe-cupfuls  equal  1  pint. 
2  Pints  equal  1  quart. 
4  Quarts  equal  1  gallon. 
2  Tablespoonfuls  equal  1  ounce,  liquid. 
1  Tablespoonful  of  salt  equals  1  ounce. 
16  Ounces  equal  1  pound,  or  a  pint  of  liquid. 
4  Coffee -cupf uls  of  sifted  flour  equal  1  pound. 
1  Quart  of  unsifted  flour  equals  1  pound. 
8  or  10  ordinary  sized  eggs  equal  1  pound. 

1  Pint  of  sugar  equals  1  pound.  (White  granulated.) 

2  Coffee -cupf  uls  of  powdered  sugar  equal  1  pound. 

1  Coffee-cupful  of  cold  butter,  pressed  down,  is  one 
half  pound. 

1  Tablespoonful  of  soft  butter,  well  rounded,  equals 
1  ounce. 

An  ordinary  tumblerful  equals  1  coffee-cupful,  or  half 
a  pint. 

About  25  drops  of  any  thin  liquid  will  fill  a  common - 

sized  teaspoon. 
1  Pint  of  finely  chopped  meat,  packed  solidly,  equals 

one  pound. 

A  set  of  tin  measures  (with  small  spouts  or  lips), 
from  a  gallon  down  to  half  a  gill,  will  be  found  very 
convenient  in  every  kitchen,  though  common  pitchers, 
bowls,  glasses  etc. ,  may  be  substituted. 


WEIGHTS  OF  ARTICLES. 


Apples,  dried,  bushel    25  pounds. 


Be«^f,  firkin,  100 

Pork,  barrel,  200 

BeBns,  bushel,  60 

Butter,  firkin,  56 


Flour,  barrel,  net,  196  pounds. 
Honey,  gallon,  12 
Molasses,  hhd.,  139  to  156  gallons. 
Salt,  barrel,  S}4  bushels. 


Peaches,  dried,  bushel,  33 
Fish,  barrel,  200 


tub,  85 


"    bushel,  79  pounds. 
Sugar,  barrel,  200  to  250  pounds. 
Soap,  barrel,  256  " 


"     box,  76  *' 

Tea,  chest,    60  to  84  »* 


428 


HOUSEHOLD. 


ARTICLES  REQUIRED  FOR  THE  KITCHEN. 

The  following  list  will  show  what  articles  are  neces- 
sary for  the  kitchen,  and  will  be  quite  an  aid  to  young 
housekeepers  when  about  commencing  to  furnish  the 
utensils  needed  in  the  kitchen  department,  and  may 
prove  useful  to  many. 


2  Sweeping  brooms  an  1  dust-pan. 
1  Whisk  broom. 

1  Bread  box. 

3  Cake  boxes. 

1  Large  flour  box. 

1  Dredging  box. 

1  Large-sized  tin  pepper  box. 

1  Spice  box  containing  smaller 

spice  boxes. 

2  Cake  pans,  two  sizes. 

4  Bread  pans. 

2  Square  biscuit  pans. 
1  Dozen  pattypans,  and  the  same 
number  of  tartlet  pans. 

1  Large  tin  pail  and  1  wooden 

pail. 

2  Small  tin  pails. 

1  Set  of  tin  basins. 
1  Set  of  tin  measures. 
1  Wooden  butter  ladle. 
1  Tin  skimmer. 

1  Tin  steamer. 

2  Dippers,  two  sizes. 

2  Funnels,  two  sizes. 

1  Set  of  jelly  cake  tins. 
4  Pie  pans. 

3  Pudding  molds,  one  for  boiling, 

two  for  baking,  two  sizes. 
3  Dish  pans,  two  sizes. 

2  Cake  or  biscuit  cutters,  two 

sizes. 

3  Graters,  one  large  and  one  small. 
1  Coffee  canister. 

1  Tea  canister. 
1  Tin  or  granite-ware  teapot. 
1  Tin  or  granite-ware  coffee-pot. 
1  Griddle  cake  turner. 

4  Milk  pans,  1  milk  strainer. 

1  Dozen  iron  gem  pans  or  muf- 
fin rings. 

1  Coarse  gravy  strainer,  1  fine 
strainer. 

1  Colander. 

1  Flour  sifter. 

2  Scoops,  one  for  flour,  one  for 

sugar. 

3  Jelly  molds,  two  sizes. 

1  Can  opener,  1  egg  beater. 
1  Corkscrew. 
1  Chopping  knife. 


1  Apple  corer. 
1  Lemon  squeezer. 
1  Meat  cleaver. 

3  Kitchen  knives  and  forks. 

1  Large  kitchen  fork  and  4  kitchen 
spoons,  two  sizes. 

1  Wooden  spoon  for  cake  making. 

1  Large  bread  knife. 

1  Griddle  cake  turner,  also  1  grid- 
dle. 

1  Potato  masher. 
1  Meat  board. 

1  Meat  saw. 

2  Large  earthen  bowls. 

4  Stone  jars. 
1  Coffee  mill. 

1  Candlestick. 

2  Market  baskets,  two  sizes. 
1  Clock. 

1  Ash  bukcet. 

1  Gridiron. 

2  Frying  pans   or  spiders,  two 

sizes. 

4  Flat-irons,  two  number  8  and  two 
number  6. 

2  Dripping  pans,  two  sizes. 

3  Iron  kettles,  porcelain  lined  if 

possible. 
1  Corn  beef  or  fish  kettle. 

1  Teakettle. 

2  Granite-ware  stew  p-ens,  two  sizes 
1  Wire  toaster. 

1  Double  kettle  for  cooking  cus- 

tards, grains,  etc. 

2  Sugar  boxes,  one  for  coarse  and 

one  for  fine  sugar. 
1  Waffle  iron. 
1  Step  ladder. 
1  Stove,  1  coal  shovel. 

1  Pair  of  scales. 

2  Coal  hods  or  buckets. 

1  Kitchen  table,  3  kitchen  chairs. 

1  Large  clothes  basket. 

1  Wash  boiler,  1  wash  board. 

8  Dozen  clothes  pins. 

1  Large  nail  hammer  and  one 

small  tack  hammer. 
1  Bean  pot. 

1  Clothes  wringer. 

2  Wooden  ohoppiDgbowls,twosli!es 


429 

HOME  RECIPES 

AND  HOUSEHOLD  MEMORANDA. 

Many  housekeepers  desire  some  means  of  preserv- 
ing the  recipes  which  are  met  with  from  time  to  time 
and  found  to  be  of  value.  The  follov/ing  pages  are 
given  to  enable  the  users  of  this  book  to  add  to  it  scraps 
of  useful  information  and  tried  and  approved  recipes, 
which  otherwise  might  be  lost  or  forgotten. 


HOME  RECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  EECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES  AND 


440 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES  AND 


HOUSEHOLD  MEMORANDA. 


HOME  RECIPES 


